How do onions become garlic?

Similarities and differences between onion and garlic

Onions and garlic are common vegetables. They are very similar in appearance, taste and smell. But there are obvious differences in nutritional components and uses.

Nutritional components of onion and garlic

From a nutritional point of view, there is still a difference between onion and garlic. Onion contains more protein, carbohydrates and cellulose, and also contains many minerals such as calcium, potassium, magnesium, phosphorus and other nutrients such as vitamin C, while garlic is rich in sulfide and aromatic compounds, which plays a very important role in preventing chronic diseases such as cardiovascular diseases and cancer.

How do onions become garlic?

Although there are great differences in the uses and nutritional components of onion and garlic, in fact, these two ingredients are interoperable to some extent. For example, if you want to turn onions into garlic, you can use the following methods:

1. Chop the onion and put it in a closed container, usually a container such as a lunch box or a plastic bag.

2. Add a little salt and lemon juice and mix well.

3. Close the container and let it stand overnight.

4. Open the container the next day to discharge the residual gas.

Onions treated in this way have a pungent taste similar to garlic and are more easily absorbed by the human body.

Application of onion and garlic

Onion and garlic are very common ingredients in cooking, and each has its own uses. Onions can be used for frying meat, making soup, stir-frying and so on. Its sweetness and chewiness can increase the layering of dishes. Garlic is often used as seasoning and fried garlic. Its rich aroma and taste promote the taste and quality of dishes to a new height.

Onions and garlic are also widely used in medical treatment. Studies have shown that onions can prevent cancer, lower cholesterol, detoxify and reduce swelling. Garlic can lower blood pressure, prevent cardiovascular and cerebrovascular diseases and resist bacteria. At the same time, they are also very good antioxidants, which help to resist the harm of free radicals to the body and delay aging.

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Although onion and garlic look very similar, they actually have great differences in nutritional value and use. Nevertheless, it does not prevent us from making full use of the advantages of these two vegetables in cooking and medical treatment, so that they can play a greater role in our daily life.