Do you know the different types of onion?

If we like to cook, we are sure to use onion quite regularly, and today we will understand why it is so good for our health, since we are going to tell about the main benefits of this vegetable. In addition, we will see how many types of onions are on the market and our availability, although it may vary depending on the region where we live.

What is it?

The onion is a horticultural plant with a hollow stem that widens at the roots and forms the bulb, which is the edible part. It has langa and narrow leaves, white flowers or with pink tones and that are grouped in umbels with a kind of capsule inside full of seeds.

The onion belongs to the Liliaceae family, more specifically to the Allium cepa family. Its origin dates back to ancient China and thanks to the Romans and the Greeks it reached Europe. There are records of the onion from the year 6,000 BC, in fact, the Egyptians revered it . It was the Spaniards who transported this rich vegetable to the American continent in the fifteenth century.

The onion was widely cultivated by the Egyptians, Greeks and Romans and during the Middle Ages, its cultivation spread to the rest of Europe. Harvest after harvest, the largest bulbs were selected, until reaching the modern varieties that we know today.

Profits

The onion has been with us for centuries and has a very good reputation, in addition, for decades it has been used as a home remedy against colds and other catarrhal processes. Throughout this section we will learn about many of its benefits and everything that it can contribute to our body, if we add this vegetable to our recipes.

Improves digestion

Digestive health makes a difference in the digestion we have, and the onion promotes good health of the digestive system starting with the stomach, since it prevents intestinal fermentation , eliminates parasites and fungi, relieves constipation, reduces flatulence.

In addition, the onion is also a prebiotic food, since this vegetable is rich in fructo-oligosaccharides that promote the growth of bacteria in the intestines and eradicate bad bacteria. This balance reduces the chances of developing colon cancer.

The only drawback is that, if we have a tendency to suffer from heartburn, onions in large quantities or very raw can cause heartburn.

It is diuretic

Be very careful if you have kidney problems, since the onion helps cleanse the body and puts the kidneys to work to expel all waste. Hence, the onion is so good to avoid fluid retention, also for cases of hypertension or edema.

This is because it is rich in potassium and low in sodium, but as we say, we must take extreme precautions, or, at least, not consume too much. If we see that we are going to the bathroom a lot and feel pain in the kidneys, it is best to consult a specialist.

good for colds

One of the most ancient properties of this vegetable is its use in colds and viral processes. Surely more than once we have been told that “the onion is a natural antibiotic”, well, they are not far from reality. This vegetable is used for catarrhal and viral processes due to its antiseptic action, in fact, it is quite good for reducing mucus.

It also has anti- inflammatory action , so it is often helpful in asthma, bronchitis and colds where the airways become inflamed. All this is thanks to the sulfur components, so if we have a cold, we can add onion to all our recipes and we will feel some improvement.

Helps reduce cholesterol levels

High cholesterol is one of the main causes of death in the world, and when there is an element that worsens blood circulation, it directly affects the heart and brain, leading to heart attacks and strokes.

By taking onion regularly in our meals, we reduce platelet aggregation, we reduce cholesterol and high triglycerides, therefore, thrombi, heart attacks and other cardiovascular accidents are also reduced .

It must be said that taking onions will not make these risks disappear, but must be combined with other changes, such as a healthier, more varied and balanced diet, as well as an increase in physical activity, always under the review of an expert and adapted to our physical confession.

types of onion

There are different types of onion, and we are going to get to know them, apart from that we will also know how to use them in the kitchen and some other curiosities.

White

It is the most common and the one with that strong and characteristic flavor, it is usually large and with thin skin in many layers. It is very crunchy , which is why it is often used in salads, scrambled vegetables, woks, pizzas, etc. and is usually the perfect option for frying, for example, onion rings.

This variety, along with the yellow one that we will describe below, are very versatile onions, but when raw they tend to give stomach acidity and they tend to be regular, since they have a spicy and powerful flavor. White onions keep well in the fridge or dry for weeks, but it is better not to trust yourself and buy only the exact amount for the week’s recipes.

Yellow

The second most common, or perhaps also number one in the markets. It is an onion with a powerful flavor that tends to fall regularly to the stomach when raw, although the same does not happen to all of us. It is normally known as Spanish onion and has light yellow flesh, it also has several outer layers and lasts for several weeks in good conditions, either cold or dry.

With regard to uses, it is usually used in raw recipes such as salads, also in pizzas, but especially in stews, soups and stews. In addition, it is usually the variety chosen to caramelize it and create recipes with them.

red or purple

The red onion or purple onion is often used quite a lot in all kinds of dishes, both raw and cooked, since it has a very peculiar and pleasant flavor, and adds a touch of color to the dishes . Its aroma is also characteristic, which is why it is sometimes used more raw than stewed. It is consumed in pizzas, hot dogs, designer dishes, stews, tacos, hamburgers, pancakes, etc.

A curiosity of this onion is that in winter the acidity of this variety is higher than in summer. In terms of size, it is very similar to the previous ones, more or less, like a tennis ball and its meat is crisp and shiny white with purple edges.

shallot

A French onion widely used in exotic dishes . The curious thing about these onions is that they are smaller than the rest of the onions that we have named so far and their shape is not rounded, but somewhat oval and elongated.

They are widely used in cooking for their pleasant smell and sweet, mild flavor. Experts say that it is halfway between garlic and onion. It is used with fish, grilled meats, sauces, vinaigrettes, pasta and noodles, etc.

On the outside they are an intense purple color, tending to reddish and on the inside, after peeling their layers, we find violet tones. It is not so much its aesthetics as its taste. If we have never tried it, we recommend it because it will make us fall in love.

Spring onion

Very common and it is also known as branch onion because it is an elongated and thin stem of which only the white part that is below is used. Its sweet and mild flavor makes it a perfect onion for scrambled vegetables, salads, fried foods, soups, creams and Asian dishes.

Sometimes it is confused with chives, but it is not the same, as we will see in the next section. The onion usually lasts for several days in the fridge, but it would be better to cut the green part and store the white part in a tupperware to avoid accelerating its decomposition.

Chive

More than onion as such, it is a condiment, since it is usually used in soups, creams, sauces, meats, baked fish dishes, gratin potatoes, etc. as final decoration. It is a very particular onion, precisely because of its aesthetics and its use as an aromatic herb . In addition, it does not need cooking and can be eaten raw without problems. Its flavor is similar to normal onion, but much milder, which is why it combines so well with all kinds of dishes, whether cold or hot.