Onions (Allium cepa), available in red and white varieties, are widely used vegetables known for their distinctive flavor and numerous health benefits. Red onions have a deep purple outer skin and a slightly milder, sweeter taste, making them ideal for salads, sandwiches, and grilling. White onions, on the other hand, have a milder and sharper flavor, often used in Mexican cuisine, soups, and stir-fries. Both types are rich in antioxidants, vitamins C and B6, and essential minerals like sulfur and potassium, which contribute to heart health, immunity, and digestion. Onions grow underground as bulbous plants and require well-drained soil and adequate sunlight for optimal growth. Whether eaten raw, sautéed, caramelized, or pickled, red and white onions add depth and aroma to a wide variety of dishes worldwide.
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