Onions are found in every household in the world. In addition, it is an important medicinal plant because of its healing properties.
Onions are a good source of potassium and vitamin C. They are also rich in antioxidants and antibacterial properties.
Another potential health benefit of onions is that they can reduce the risk of various cancers. Onions are among the richest dietary sources of a nutrient called quercetin, which is known to prevent the activity or formation of cancer-causing elements.
Onions improve mood and maintain skin and hair health.
Onions contain a large amount of flavonoids that reduce the risk of Alzheimer’s disease.
Want to control diabetes? Onions are a vegetable that you should eat in abundance.
Many recipes call for the use of onions. Below are the different varieties of onions, their properties and characteristics.
TYPES OF ONIONS
Yellow Onions – They are versatile and have a higher sulphur content than the white onions they yield. They have a stronger, more complex flavour. They contain quercetin, which is used as an ingredient in supplements, beverages and foods.
Sweet onions – are flat and oval rather than round, they are lighter in colour, have a less opaque skin and contain added sugars, making them good for baking and fillings. They are also great for making onion rings.
White onions – White onions are the crunchiest. They have a high water content. Their flavour is milder and sweeter than yellow onions, making them good for eating raw and in salads. White onions have blood thinning properties as they contain high levels of flavonoids and sulphur compounds.
Red onions – Red onions are better eaten raw. They are great for sandwiches and our local delicacy, suya. They can also be used for cooking.
Shallots – They have a smaller shape and are milder. They are crunchy and have a more subtle flavour. Instead of forming a single bulb, they grow in clusters like garlic.
Scallions – Also known as spring onions or green onions, scallions are very young and milder onions that are harvested before the onion has had a chance to develop. Both the long, slender green tops and the small white onion are edible. They can be eaten raw or cooked.
Leeks – Leeks are one of the most versatile onions. They are also great in soups. You can combine them with bacon and also use them as stuffing.
Onions have the rare ability to be sweet, pungent, aromatic and savoury all at the same time. Their sulphur content, while howling, is what gives them their flavour and makes them an ideal addition to various types of recipes.
Most importantly, they are low in calories. So, the next time you buy your onions, make sure you know which variety you need in each case.
