Onions are generally considered to be acidic. When consumed raw, they can have a strong and pungent taste, often causing discomfort to individuals with acid reflux or heartburn. This is because raw onions contain a high amount of organic acids such as citric acid and malic acid, which contribute to their acidic properties.
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However, it is important to note that the acidity of onions can vary depending on the specific variety and how they are prepared or cooked. Cooking onions can significantly reduce their acidity, making them more alkaline or neutral in nature.
When onions are cooked, the heat breaks down the organic acids present in the raw form, leading to a milder taste and reduced acidity. This is why individuals with heartburn or acid reflux may find cooked onions to be more tolerable compared to raw ones.
It is worth mentioning that although cooking onions can help ease heartburn symptoms, it doesn’t mean they become completely alkaline. The process of cooking only reduces their acidity, making them more neutral or slightly alkaline compared to their raw state.
In conclusion, onions are primarily considered to be acidic, especially when consumed raw. However, cooking onions can reduce their acidity, making them more tolerable for individuals with heartburn.