Onions have been a staple in kitchens around the world for centuries. From their pungent aroma to their versatility in cooking, onions are as fascinating as they are useful. However, along with their popularity, a number of myths have also surrounded them. Today, we’ll be debunking some of these myths:
- Myth 1: Onions make you cry because they are toxic – One of the most common myths about onions is that they cause tears because they are toxic to humans. The truth, however, is far less dramatic. Onions contain a compound which is released when the onion’s cells are broken during chopping. This compound vaporises and irritates the eyes, causing them to produce tears as a natural defence mechanism. While the sensation is unpleasant, it’s not harmful.
- Myth 2: Onions should always be stored in the fridge – Some people assume that the best way to store onions is in the fridge to keep them fresh for longer, as we do with other vegetables and fruit. However, this isn’t 100% correct. Onions (before cutting them) should actually be stored in a cool, dry, and well-ventilated place, but not in the fridge. Only once cut should they be stored in the fridge and wrapped tightly to prevent them from absorbing other odours.
- Myth 3: Eating raw onions will cause stomach ulcers – A common belief is that eating raw onions can cause or worsen stomach ulcers, often due to their strong flavour and acidity. However, this myth is not supported by science. While raw onions can be irritating to some people, there is no evidence that onions themselves cause ulcers.
- Myth 4: Red onions are healthier than white onions – Another myth that circulates is that red onions are always healthier than white onions. While red onions do contain higher levels of anthocyanins, a type of antioxidant, this doesn’t necessarily mean that red onions are categorically healthier than white onions. Both varieties of onions are nutritious, providing a good source of vitamins (such as vitamin C), minerals, and fibre. The choice between red and white onions typically comes down to personal preference, with red onions being slightly sweeter and often used in raw dishes, while white onions are more pungent and commonly used in cooking.
M&P Engineering is a leading manufacturer of food processing equipment and offers a range of onion peeling machines.
M&P’s Large Onion Peeling machine uses self-adjusting floating knives to top, tail and peel onions. It is easy to operate and makes sure the product remains in pristine condition after it has been peeled by using a dry peeling process. The dry onion peeling process is able to process up to 750kg of onions per hour. See it in action here.
M&P’s Small Onion Peeling machine is also simple to operate and you get a product similar in quality to hand peelers at high speed and consistent quality. This machine does not require a lot of labour and is simple to clean and easy to maintain. It can top, tail and peel onions from 18mm to 45mm.
If you would like to find out more about M&P Engineering’s onion peelers, call 0161 872 8378 or contact us here.