Doctors say raw green onions retain more vitamin C but may be harder to tolerate for people with sensitive stomachs. Cooking green onions reduces their sharpness, making them easier to digest while still preserving many beneficial compounds.
Food
Most experts recommend using both—raw as a garnish and cooked in soups, stir-fries, or omelets.
Who Should Be Careful?
Doctors caution that people with severe acid reflux, stomach ulcers, or sensitivity to onions should limit raw green onions. Cooking them usually reduces irritation.
As with all foods, moderation is key.
Medical Facilities & Services
Final Thoughts
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