Red onions are a cultivar of the onion (Allium cepa) that are commonly imported and used in cooking. Here are some characteristics of red onions:
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AppearanceRed onions have purplish-red skin and white flesh with a red tinge. The term “red” is used to describe a range of colors, including yellow, orange, pink, and purple.
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TasteRed onions can have a spicy or peppery flavor. They are sweetest from March to September.
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UsesRed onions are often used in salads, sandwiches, and other raw preparations. The skin has also been used to make reddish dyes.
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NutritionRed onions are a good source of antioxidants and contain anthocyanins, which are plant pigments that give red onions their color. Anthocyanins may help protect against diabetes and some types of cancer.
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OriginRed onions were originally grown in Romania, Italy, and the United States. Red onions from Turda, Romania, are slightly sweet, while red onions from Tropea, Italy, are juicier and have a stronger flavor.
Some of the top importers of onions include the United States, Germany, Malaysia, the United Kingdom, and the European Union.
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