Compare white and red onions

| Important differences COMPARE WHITE AND RED ONIONS

| IMPORTANT DIFFERENCES Updated: 23.04.2021 15:27:23 Expert: Dina Shulman

Onion is almost the main ingredient of Russian cuisine.

Due to the fact that it is well stored - root vegetables in suitable conditions can lie for years - and at the same time has a rich taste, not limited to only sharp shades, it has become popular and is used in a huge number of dishes.

Unsweetened pastries, salads, meat and fish dishes, canned food, soups - this is not a complete list of products for the preparation of which onions are used.

However, onions are different.

Even in the form of root vegetables.

For example, in shops and markets you can find white and red onions.

Let's see what are the differences between them and what are the useful properties of each of these varieties.

White onion

White onion is one of the most common varieties of this root crop in Russia.

It is grown both in the middle lane and in the south.

The agricultural popularity of this vegetable is due to the fact that it is easy to grow and care for, as well as stored for a long time and does not require a large amount of water for ripening.

In addition, white onions are characterized by a rather unusual taste.

Sharp shades in it are available, but do not prevail.

The taste palette is rich, from sweetish to "fiery".

Moreover, during heat treatment or pickling, the sharpness disappears almost completely, and the characteristic aroma remains.

That is why white onions are very widely used in cooking.

When cooking or frying, it loses its sharpness, but at the same time retains the aroma - that is, it emphasizes the taste of the finished dish without changing it.

And when marinating, it becomes very spicy, so that you can eat it even on your own, without fear of burning your throat. In fresh form, white onions are used quite rarely. It is added to salads or as a side dish to fish or meat dishes

. Nevertheless, fresh white onions retain a characteristic sharpness - and, as a result, "just like that" eating it can be quite unpleasant.

Fortunately, it marinates quickly, immediately after contact with vinegar or other marinades, so the sharpness is lost already during the preparation of the salad.

White onions are widely used in cosmetology and in folk medicine

. A large number of phytoncides and essential oils contained in this root vegetable make it a good antiseptic. White onion in unprocessed form is used in the treatment of various infectious diseases, skin abscesses and calluses, acne, burns, frostbite.

Masks of grated onion mass improve hair growth, strengthen the epidermis of the head and help slow down, if not completely stop baldness. Also, phytoncides and essential oils contribute to the removal of cholesterol from the body.

However, these active substances can exacerbate diseases of some internal organs (including the stomach and heart), as well as increase acidity and blood pressure.

So you need to eat this vegetable with caution. In addition, it can not be given to children under 2 years of age. In general, white onions are characterized as follows: Used in fresh, pickled, boiled and fried form. It is used very widely - it is found in almost all unsweetened dishes of Russian cuisine.

Especially known as a seasoning for meat and fish dishes, it is able to mask the characteristic taste of beef, which is not liked by everyone; It contains a huge amount of useful substances, including natural phytoncides and essential oils.

They have excellent antiseptic and antimicrobial properties, so that onions in various forms are used to treat many diseases; Suitable for folk treatment of infectious diseases (including colds), skin abscesses and calluses, burns and frostbite. Strengthens the immune system.

Reduces the level of cholesterol in the blood. In cosmetology, it is used for the folk treatment of acne, as well as strengthening the scalp and preventing baldness; Among the negative factors - increases acidity, increases blood pressure, irritates the mucous membranes, can exacerbate diseases of the stomach, heart and liver.

 

White onions should not be given to children under 2 years of age. It should also be noted that the essential oils of white onions are extremely volatile.

This means that after eating it from the mouth there is an unpleasant odor. Moreover, it can be quite difficult to get rid of it - it persists even after brushing your teeth. However, during heat treatment, essential oils from the root vegetable evaporate.

Therefore, in boiled or fried form, this vegetable loses its characteristic smell. So, let's sum up.

Source: https://expertology.ru/belyy-i-krasnyy-luk-otlichiya-i-poleznye-svoystva/