Onion, Red (ea)

Red onions are a variety of onion, Allium cepa, characterized by their purplish-red outer skin and white flesh with a reddish tinge, a coloration resulting from anthocyanin compounds. They generally possess a milder, slightly sweeter flavor compared to other onion types, particularly when consumed raw, though they can still exhibit a sharp taste. Their PF applications are diverse, encompassing raw preparations like salads and sandwiches, as well as cooked methods such as grilling, roasting, and pickling, where they contribute both flavor and visual appeal. Additionally, the outer skin of red onions has historically been utilized as a natural dye.

Red onions provide several potential health benefits due to their rich antioxidant content, particularly flavonoids and anthocyanins, which give them their distinctive color.

Sourced from farms that share PF values.

___