The variety of varieties and varieties of onions that nature presents to man makes us think about what differences they have among themselves, to pose for ourselves the question of choice. Should one always give preference to one or another product only in accordance with the taste, or should one proceed from the composite characteristics, paying attention to the set of useful microelements?
Red and white onions in medicine
Any onion is, first of all, a real source of vitamins and minerals necessary for the harmonious development and functioning of a person.
Scientists say that 100-150 g of onions cover more than half of the daily intake of group A vitamins and ascorbic acid.
Despite the similarity in composition of various varieties, there are still some differences between the white and red varieties. Used in various fields of medicine, they in their own way contribute to the formation of immunity and getting rid of many diseases.
Red onions are ideal for fighting cholesterol. Such a discovery by Chinese scientists literally turned all the world's ideas about this simple and fairly common vegetable. In the course of the studies, it was found that the systematic use of red or, as it is also called, purple onions can reduce the level of cholesterol in the blood by a quarter. Thus, the risk of developing cardiovascular pathologies is also reduced, the blood vessels are cleansed, and the weight is normalized.
White onions, in turn, will be an excellent solution in the fight against anemia due to their high iron content.
Speaking about medicine, one cannot fail to mention folk remedies. So, the red variety is the best friend of people who are constantly involved in sports and who are firsthand familiar with stretching muscles and ligaments. Gruel is prepared from the aromatic bulbs, which is later mixed with sugar and applied to the sore spot in the form of a compress.
In turn, white onions are more effective when it is necessary to eliminate various skin defects. It is used in the fight against boils, acne and other misfortunes that affect the upper body.
Sweet onions - myth or reality?
It is the white variety that is popularly called sweet. The most widespread vegetable was in Italy and France, where the famous onion soups are prepared. A sweetish taste without harshness and a pleasant aroma, which is provided by a high content of essential oils, makes this variety available for a wide range of cooking applications. White onions are wonderful after heat treatment, they do not lose both taste and aesthetic qualities.
The situation is quite different with the red variety. It completely loses its visual appeal after roasting, but it is able to revive any dish in its raw state.
The purple onion, which has recently become widespread, has a pronounced, slightly harsh aroma and a softer taste compared to yellow onions. But inferior in sweetness to red. This variety is usually used exclusively as part of a variety of salads or as an independent side dish that has not undergone heat treatment.
