When buying onions, should you choose white onions or purple onions? What s the difference?

When buying onions, should you choose white onions or purple onions? What's the difference?

In fact, purple-skinned onions and yellow-skinned onions have some differences in how they are eaten and how they are eaten. Intuitively, it is the difference in taste when eating. Each layer of yellow-skinned onions has a thick flesh and a lot of moisture, and the taste is crisp and sweet.

The purple skin has little moisture, and the flesh is thin and has a spicy taste. And in terms of nutritional value, purple onions are more nutritious than yellow onions. Purple onions are also purple foods, and the epidermis contains anthocyanins, which protect the body from harmful substances called free radicals and have excellent anti-aging properties.

The purple-skinned part of the purple-skinned onion also contains a lot of quercertin. Since quercetin is a natural anti-cancer substance, eating more purple-skinned onions also has carcinogenic effects.

It is said that dark-colored vegetables have higher nutritional value than light-colored vegetables, and even for the same vegetable, dark-colored parts have higher nutritional value than light-colored parts. For example, purple eggplant is more nutritious than green eggplant, cabbage is more nutritious than cabbage, purple onion is more nutritious than white onion, and celery leaves are more nutritious than celery stalks. Purple onions are rich in anthocyanins, which can fight free radicals and delay aging, and white onions are rich in vitamins and carotene.

The comparison is obvious, and vitamins and carotene are not at all unusual in many vegetables. That is to say, they are all onions, different colors, and the nutrients are almost the same, and the nutrients of the extra side are the embodiment of nutritional value. To express more intuitively, eating purple onions often has a good health effect, and white onions are more suitable for supplementing the daily needs of the human body.

First of all, white onions are a little soft and elastic Because onions contain a lot of water, they will not spoil if left for a long time, so in the process of making, the color will not become too strong and will not turn black. Then, when it's over, you'll notice a bit of sweetness. So you can eat white onions when stir-frying.

In addition, the nutritional value of onions is higher than that of purple onions, and white onions are rich in dietary fiber, carotene, protein, vitamin C and other nutrient-rich substances. Purple-skinned onions, on the other hand, don't have as much moisture. In addition, purple-skinned onions are more spicy.

There are a lot of tears when you cut the purple onion, and I don't know if you have noticed that your eyes are uncomfortable after cutting for a while. Purple onions are not suitable for stir-frying. Purple onions have very low moisture and will turn black after frying.

Also suitable for salads. Cold dishes are also good. In addition, if you buy a purple onion, you must eat it on the day because of the short shelf life.

It is better to choose purple onions, because purple onions are richer in vitamins, and fried purple onions are not particularly spicy. White onions are white in color, it is very spicy, and particularly pungent to the eyes, rich in vitamins, purple onions have a sweet taste, which is very suitable for eating raw or stir-fried.

Of course, it is better to choose purple onion, because the nutritional value of purple onion is higher, and it is better for our body, and it can also solve many problems, and has a certain disinfection effect, and the only role of white onion is that it is more spicy, and the nutritional value is not particularly high.

Difference Between Yellow Onion and Purple Onion:

1. The taste is different.

Purple-skinned onions, also known as shallots, have a purple-red skin and a deep purple bulb inside, and their taste is the same as its color, giving people a punch and eating the most spicy. Light-colored onions are not as spicy as purple-skinned onions, but they have high moisture and sweetness, and because light-colored onions are thicker than purple-skinned onions, they are relatively difficult to preserve.

2. The output is different.

In terms of yield, the yield of purple-skinned onions is the highest, and the yield of yellow-skinned onions is in the middle, so the relative ** is also different.

3. Cooking is different.

Purple onions are commonly used in Western food, whether they are marinated directly, grilled, or to add flavor to dishes. Purple onions are also an important condiment, such as when making pasta sauces, which are often added by chopping them.

The yellow-skinned onion is mostly exported, the flesh is slightly yellow, tender and delicate, the taste is sweet, the spicy taste is in the middle, it is suitable for raw eating or dipping sauce, it is resistant to storage, and it is often used to make dehydrated vegetables.

Difference 1: In terms of texture and taste, white onions will taste softer, the meat will be thicker, the juice will be more and sweeter, and the taste will not be very spicy. Purple onions, on the other hand, are more crispy, less watery, less sweet, and more spicy.

Difference 2: In terms of nutritional value, the vitamins and carotene in white onions are relatively high, and regular eating can effectively resist fatigue. The content of calcium, sodium, potassium and other mineral elements in purple onion is relatively high, and it also contains more dietary fiber and protein, which can effectively improve people's immunity.

At the same time, its anti-cancer and anti-inflammatory effects are also more pronounced than white onions.

The taste is different, white onions are not so spicy. Nutrition is not the same, white onions are better than purple onions in terms of nutrition, purple onions soaked in red wine, have great protection and ** effect on male prostate disease.

First of all, the varieties are completely different, the colors are completely different, one is purple, the other is white, and then the growing environment is different, the planting temperature is different, and the taste is different.

1. Nutrition: White onions are better than purple onions in terms of nutrition, especially a kind of elongated white onion, known as "health onion".

2. Taste: white onions are not as spicy as purple onions, they taste slightly sweeter, and the meat is thicker.

3. Preservation: Because the white onion is thicker than the purple onion, it is relatively difficult to preserve, 4. Use: The white onion is more suitable for cold dishes, it is not spicy and sweet, and the purple onion is suitable for stir-frying, especially with beef and bell peppers.

5. Element content: The trace element selenium contained in the onion itself is a strong antioxidant, which can enhance the vitality of cells and delay agingThe epidermis of the purple onion also contains anthocyanins, which has a good anti-aging function.

1. Different uses: white onions are more suitable for cold dishes, which are not spicy and sweet, while purple onions are more suitable for stir-frying. 2. Nutrition is different:

White onions have more vitamins and carotene, while purple onions have more mineral elements. 3. Different tastes: white onions are not spicy, they taste crisp and delicious, and purple onions have a spicy taste.

4. Different storage time: white onions are easy to deteriorate, so the storage time is not long, and the storage time of purple onions is long.

Onions are native to western Asia and are widely cultivated both in China and abroad. It is one of the main vegetables in China. China's onion production areas mainly include Fujian, Shandong, Gansu, Inner Mongolia, Xinjiang and other places.

Onions are biennial or perennial herbs. string-shaped, dark green cylindrical hollow leaves with waxy surface; The leaf sheath is thick and scaly, dense around the short stem, forming a bulb; umbel-shaped inflorescences with small white florets; Capsule. The rhizome is covered with a thin layer of skin on the outside, and the inside is a layer of flesh, usually white or yellowish.

Onions are a very common and inexpensive home-cooked dish. Its meat is tender, juicy and spicy, and the quality is good, making it suitable for raw food. It is eaten by large bulbs underground. In foreign countries, it is known as the "queen of dishes", and its nutritional value is high.

Onions are an ancient vegetable that has been eaten for more than 5,000 years. Abroad, it has"Queen of vegetables"Good reputation. Onions certainly live up to their name:

It is low in fat and rich in potassium, vitamin C, folic acid, zinc, selenium, dietary fiber, and special nutrients such as quercetin and prostaglandin A, which give onions additional health benefits. However, there are so many varieties of onions available in the market. Do you know what to choose?

White onions, yellow onions: higher content of carotene and vitamin C, better anti-fatigue effect. White onions have a lot of water and a sweet taste, which is suitable for eating raw; Yellow onions have a faint sweet and spicy flavor and are suitable for eating raw or with dipping sauces.

Choose heavy, dry, firm, and unscarred onions and store them in a cold, dry, dark, well-ventilated place. It should be noted that people with allergic rhinitis, asthma, ** disease and other allergies should eat less raw, and patients with gastric ulcers should also eat as little as possible.

<> onions, also known as green onions, contain a variety of nutrients, and spring and summer are the best times to buy onions. Although onions are spicy to eat, they are very delicious when cooked and are loved by people. It has"The queen of dishes"It is especially suitable for middle-aged and elderly friends.

Purple onions are more spicy than the other two types of onions, contain more water, and are also less expensive, but not easy to store. Buy onions, which one tastes good in white skin, yellow skin, or purple skin? It turns out that the difference is very big.

White onions are not as spicy as the other two, and their flesh is tender, watery, and sweet, making them ideal for eating raw. But because the yield is relatively low, it is relatively high. Only today did I know that the spicy taste of the yellow-skinned onion is in the middle, and the sweetness and spicinessness are balanced.

The meat is soft and delicate, making it more suitable for storage. This is very common in people's homes, and it is eaten as a vegetable, and this kind of export is also relatively common.

First of all, the color of the appearance is completely different, one is white, one is yellow, the other is purple, the nutritional value is different, the sulfide and anthocyanin content in the purple onion are very high, so it can achieve a particularly good antioxidant effect, and then can delay aging.

The difference is the difference in taste, the difference in taste, the difference in planting methods, the difference in color, and the difference in layering, so I think these colors are still very easy to distinguish.

The colors are different, the varieties are different, the taste is different, the production methods are different, and the tastes are different.

People who often buy onions will find a problem, there are three kinds of onions in supermarkets, especially in large vegetable wholesale markets: purple, yellow and white, so what is the difference between these kinds of onions and buffering? How should they be used?

Purple-skinned onions, spicy, heavier in taste, the strongest smell, the most rushing in the process of cutting, especially spicy eyes, people with sensitive eyes will have tears after cutting, talking about sneezing constantly. It is suitable for stir-frying, stir-frying with other ingredients. The most obvious changes are after cooking, first, the taste will change, and it will be a little sweet; The second is that the color will change, it will turn gray, which is not very good-looking, and affects the appearance of the dish, which is mainly caused by oxidation.

Yellow-skinned onions, the spiciness is lighter than that of purple-skinned, and the smell is also lighter, you can stir-fry, you can also eat raw, mix a cold dish or something.

White-skinned onions, mostly produced in the south, rare in the north, can not do without it to do Western food, commonly used in Europe and the United States, equivalent to our ginger, play a role in enhancing flavor and fragrance, this onion has the smallest flavor, but also a little sweet, so it is most suitable for cold salad raw food.

Purple onions are the cheapest and most common, but most restaurants don't like to use them, because they affect the appearance of the dishes, and they taste the most fragrant and suitable for home use. The price of yellow-skinned onions is higher than that of purple-skinned, and the spicy sweetness is moderate, and small and medium-sized Chinese restaurants like to use which old. White-skinned onions are relatively expensive, and they are the ingredients of cold dishes in medium and large Chinese restaurants and the essential seasoning of Western restaurants.