Widely cooked, but also sautéed in snacks or raw in salads, it is a versatile ingredient with two known versions: white onion and red onion.
According to the United Nations (UN), 175 countries grow onions – this is more than twice the number of countries that grow wheat.
Libya is the world champion in consumption, with 33.6 kg/year per capita.
Among the main benefits are its antioxidant, antiallergic, and anti-inflammatory properties, which help prevent cancer, cataracts, cardiovascular disease, and viral diseases. In addition to being nutritious, it contains few calories.
white onion
It is the most popular and most used daily, due to its flavor and also because it is cheaper and easier to find, in addition to being lower in calories compared to red onions. It has a stronger scent, it’s more acidic. According to nutritionists, the ingredient is rich in vitamin C, vitamin B1 and B2, which help keep our immunity high.
purple onion
It is naturally sweeter and less spicy. It contains calcium, iron, phosphorous, and magnesium, which are important minerals for the production of hormones in the body. It contains anthocyanins, which are the pigments responsible for its colour. Anthocyanins are water-soluble phenolic compounds that are very unstable at high temperatures.
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