Red onion

Red Onion is a variety of onion (Allium cepa) that is known for its deep red or purple skin and round shape. It is a popular ingredient in many cuisines around the world due to its mild to sweet flavor.

Description

The Red Onion is a bulbous plant that produces an edible bulb. The bulb is round in shape and has a deep red or purple skin. The inner flesh of the red onion is usually white or cream-colored, but it can also have red or purple streaks. The size of the bulb can vary, but it is generally larger than other onion varieties.

Cultivation

Red onions are cultivated in the same manner as other onion varieties. They prefer a sunny location and well-drained soil. The bulbs are typically harvested in late summer or early fall, when the tops of the plants begin to yellow and fall over.

Culinary Uses

Red onions are widely used in cooking. They are often eaten raw in salads and sandwiches due to their mild flavor. They can also be cooked and are commonly used in stir fry dishes, grilled, or roasted. In addition, red onions are often used to make pickles and chutneys.

Health Benefits

Red onions are rich in vitamin C, B vitamins, and potassium. They also contain a high amount of antioxidants, particularly quercetin, which has been linked to a reduced risk of heart disease, certain cancers, and neurodegenerative diseases.

See Also

• Onion
• Yellow onion
• White onion
• Shallot
• Leek

‎ Template:Culinary-stub

‎ ‎

---

Translate: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, தமிழ், తెలుగు, Urdu, ಕನ್ನಡ, Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, বাংলা
European español, Deutsch, français, Greek, português do Brasil, polski, română, русский, Nederlands, norsk, svenska, suomi, Italian
Middle Eastern & African عربى, Turkish, Persian, Hebrew, Afrikaans, isiZulu, Kiswahili,
Other Bulgarian, Hungarian, Czech, Swedish, മലയാളം, मराठी, ਪੰਜਾਬੀ, ગુજરાતી, Portuguese, Ukrainian