Advisory

Onion

Onion is an allium vegetable widely used in cooking. It typically has a pungent taste. In terms of nutritional properties, it stands out primarily for its high content of soluble fiber, predominantly inulin. It has prebiotic properties, and its consumption promotes the activity of beneficial bacteria in the intestines. Another significant compound is quercetin, an antioxidant with anti-inflammatory properties.

Hello,

When onions and garlic are freshly green inside, should this part be cut out, or can it be consumed? I have heard somewhere that it is not healthy, and since then, I have always discarded it.

This green part contains a wide range of beneficial micronutrients, and it is counterproductive to discard it. The only "problem" that may arise is a different taste and smell - however, it is of course worth considering whether it makes sense to think in this way and try to reduce the nutritional value of food in this manner.

Good day Mr. Jelínek,
is inulin present in onions and garlic in their raw state or also after cooking? If in both states, what are the losses after cooking?

Inulin is the soluble fiber fraction found in onions and garlic, and it is present in quite significant amounts. Thermal processing does not affect its content in foods; however, from a practical standpoint, we are capable of consuming a larger amount of it in cooked garlic and onions than in their raw state.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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