Comparing white and red onions

Onion is perhaps the main ingredient in European cuisine. Due to the fact that it is well stored — root vegetables can lie for years in the right conditions — and at the same time has a rich taste, not limited to 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 roots. So, for example, in shops and markets you can find white and red onions. Let’s figure out what are the differences between them and what are the useful properties of each of these varieties.

white bow

White onion is one of the most common varieties of this root crop in EU. 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, and also has a long shelf life and does not require a lot of water for ripening.

In addition, white onions are characterized by a rather unusual taste. Sharp shades in it are present, but do not prevail. The taste palette is rich, from sweetish to «fiery». Moreover, during heat treatment or pickling, the sharpness disappears almost completely, but the characteristic aroma remains.

That is why white onion is very widely used in cooking. When boiling or frying, it loses its sharpness, but at the same time retains its aroma — that is, it emphasizes the taste of the finished dish without changing it. And when marinated, it becomes very spicy, so you can even eat it on your own without fear of burning your throat.

Fresh white onions are rarely used. It is added to salads or as a side dish to fish or meat dishes. However, fresh white onions retain their characteristic pungency — and as a result, eating them «just like that» can be quite unpleasant. Fortunately, it pickles quickly, immediately after contact with vinegar or other marinades, so the sharpness is lost already during the preparation of the salad.

White onion is widely used in cosmetologyand in folk medicine. A large number of phytoncides and essential oils contained in this root crop make it a good antiseptic. White onion in its raw form is used in the treatment of various infectious diseases, skin abscesses and calluses, acne, burns, frostbite. Grated onion mass masks 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 certain internal organs (including the stomach and heart), as well as increase acidity and blood pressure. So eat this vegetable with caution. In addition, it should not be given to children under 2 years of age.

In general, white onions are characterized as follows:

1. 
   Used fresh, pickled, boiled and fried. It is used very widely — it is found in almost all savory dishes of European cuisine. Especially known as a seasoning for meat and fish dishes, it is able to mask the characteristic taste of beef, which not everyone likes;

2. 
   Contains a huge amount of nutrients, among which are natural phytoncides and essential oils. They have excellent antiseptic and antimicrobial properties, due to which onions in various forms are used to treat many diseases;

3. 
   Suitable for folk treatment infectious diseases (including colds), skin abscesses and calluses, burns and frostbite. Strengthens immunity. 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;

4. 
   Among the negative factors — increases acidity, increases blood pressure, irritates 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 onion are extremely volatile. This means that after eating it, an unpleasant odor appears from the mouth. And getting rid of it can be quite difficult — it persists even after brushing your teeth.

However, during heat treatment, the essential oils from the root crop evaporate. Therefore, when boiled or fried, this vegetable loses its characteristic smell.

So, let’s sum up.

Dishes with white onions should be used with caution in acute diseases of the gastrointestinal tract. The active substances in its composition irritate the mucous membranes, which can lead to an exacerbation of symptoms. In addition, you should not abuse onions in traditional medicine — instead of treating a cold or other infectious diseases, you can “acquire” gastritis or heartburn.

Red onion

Red onion — a vegetable in «our latitudes» is not the most popular. It is usually imported from southern countries, since high temperatures are required for the ripening of this root crop. Moreover, climatic conditions greatly affect the taste of red onions.

It is very difficult to say what red onion tastes like. Usually it is characterized by a very strong spiciness, but some individual root crops can even be sweetish. The taste of red onion depends largely on the growing conditions.

Red onions can be used in the same way as white onions. However, in the vast majority of cases, it is consumed fresh. During cooking, it loses both taste and aromatic qualities, and also loses all its useful properties.

And red onion has a lot of useful properties. This vegetable is distinguished by the content of a very large amount of vitamin C — it is even more than in lemons or apples. Also, the red onion contains vitamins B, PP and E. There is also a huge amount of anthocyanins — natural antiseptics, which give the root crop a characteristic red color.

Anthocyanins have excellent antimicrobial, antibiotic and antiseptic properties. That is why red onion copes well with infectious diseases, and can also be used as an antiseptic for internal and external action. In addition, anthocyanins are antioxidants that help fight the aging process, reduce the risk of diabetes and cancer.

Of course, a large number of anthocyanins, phytoncides and essential oils make red onions a rather dangerous product for people with gastrointestinal diseases. It can cause exacerbations of gastritis, pancreatitis, ulcers, and is quite “heavy” for the liver and heart. Therefore, red onion should be used with the utmost care.

In general, red onion is characterized as follows:

1. 
   Mainly used fresh. It is difficult to marinate; during heat treatment, it loses its useful and taste qualities. The taste varies from sweet to spicy, depending on the variety and growing conditions of the root crop. It is used in salads, sandwiches, as part of side dishes for meat and fish dishes;

2. 
   Contains many useful substances, among which are vitamin C, anthocyanins, phytoncides, essential oils. That is why red onion not only helps fight various diseases, including colds, but also strengthens the immune system;

3. 
   Helps with antiseptic propertiest in the treatment of many infectious diseases, both external and internal. Helps to get rid of inflammation, calluses, corns and other problems. Lowers cholesterol levels and reduces the risk of developing diabetes, cancer and other problems;

4. 
   Among the negative factors — danger to the digestive tract. May exacerbate kidney, liver, or stomach problems. Of course, it should not be used by children under 2 years of age.

However, there are not very many aromatic essential oils in red onions. Therefore, it does not lead to persistent bad breath. If it does show up, it will be enough to brush your teeth or use chewing gum — however, these are basic hygiene rules.

Phytoncides and anthocyanins also have anti-aging properties. They actively fight free radicals that cause aging of cells and tissues of the body.

However, due to the large number of active substances, red onion is practically not used in cosmetology. Gruels and purees from this root crop can cause skin irritation, which in especially severe cases even turns into burns. That is why it is better to use it internally, and in limited quantities.

So, let’s sum up.

In general, the main thing when using red onions is moderation. If you eat it simply as a seasoning and part of salads or side dishes, it will be useful. But if you use it immoderately, uncontrollably, trying to cure something with it, then there is a high risk of “collision” with its harmful effect.

Comparison

So, white onions are tastier, safer and can be used in any dishes, while red onions are a storehouse of nutrients. But the difference between the two types of vegetables is not limited to this.

Both varieties of onions should be used with caution, as they all irritate the sensitive mucous membranes of the internal organs. In addition, this root vegetable is not suitable for feeding young children (under the age of 2 years).

But in general — both types of onions, both red and white, are good for the body. But only fresh, which preserves phytoncides, essential oils, and vitamins.