Raw Red Onions: Health Benefits and Uses in Indonesian Cuisine

Red onions are a common ingredient in Indonesian cuisine, adding flavor to dishes like stir-fries and sambal. Eating them raw may offer several health benefits due to their antioxidant content. Red onions contain antioxidants like quercetin and allicin, which can protect cells from damage and potentially prevent chronic diseases. Regular consumption may help lower LDL (bad) cholesterol and increase HDL (good) cholesterol, supporting heart health. The compounds in raw red onions may also widen blood vessels, which can help lower blood pressure. Additionally, the vitamin C and antioxidants in red onions can boost the immune system, helping the body fight off infections. The fiber content aids digestion by stimulating enzyme production and promoting bowel movement. Some studies suggest that raw red onions may help lower blood sugar levels, which could benefit individuals with or at risk of diabetes. The sulfur compounds and antioxidants present may also inhibit the growth of cancer cells. While red onions offer these potential benefits, it's important to consume them in moderation to avoid stomach irritation or digestive issues.