Why do we cry when cutting an onion?
It's impossible to talk about this without mentioning this classic. When you cut an onion, it releases a sulfur compound that slightly irritates the eyes, causing them to water. Rest assured: it's harmless and temporary.
To limit crying, consider placing it in the refrigerator for about fifteen minutes before cutting it or using a very sharp knife, which crushes the fibers less.
What quantity is reasonable?
In practice, 30 to 50 g of raw onion (about a quarter of a medium onion) or 100 to 150 g of cooked onion (the equivalent of a medium onion) per day is suitable for the majority of people.
The key is to listen to your body: if you experience bloating or digestive discomfort, reduce the quantities or opt for well-cooked onions, which are easier to digest.
The onion is a wonderful everyday ally, provided you use it according to your needs and your own digestive comfort.
