Onion, also known as bulb onion, common onion, scallion, or shallot, is a highly nutritious vegetable that combines nutritional, medicinal, and health-preserving properties. Similar to garlic, onions contain allicin and selenium sulfide, which can inhibit the synthesis of carcinogens and promote phagocytic cells to destroy cancer cells, thus having anti-cancer effects.
According to its skin color, onions can be divided into three types: white skin, yellow skin, and purple skin.
White-skinned onions have tender flesh, high water content, and high sweetness. After long cooking, they develop a golden color and rich sweetness, making them more suitable for eating fresh, baking, or stewing, but with a lower yield. Purple-skinned onions have slightly reddish flesh, a strong spicy flavor, and are suitable for stir-frying, braising, or raw salads, but they are not very durable for storage. Yellow-skinned onions are mostly for export, with slightly yellow, tender, and delicate flesh, a sweet taste, and a medium spiciness. They are suitable for eating raw or with dipping sauce, are durable for storage, and are often used as dehydrated vegetables.
In terms of nutritional value, purple-skinned onions are more nutritious.
This is mainly because the stronger spiciness of purple-skinned onions means they contain more allicin. In addition, the purple skin part of purple-skinned onions contains more quercetin, which is also a very beneficial health component for the human body. Therefore, the therapeutic effect of purple-skinned onions is much better than that of white-skinned onions. Onion red wine is a very magical health-preserving recipe. Wash the onion, peel it, and cut it into cubes. If you choose a purple-skinned onion, do not remove the purple skin, as it has a better effect when soaked in wine.