Red onions are often chosen for culinary applications due to their more delicate flavour. It can be served raw in the form of rings, quills or finely diced to add colour and texture to salads and salads. It works well both as a sandwich topping and as an ingredient in lunch dishes. Cooked, roasted or stewed, it adds a wonderful flavour to a variety of dishes.
Red onions have a milder flavour and aroma compared to the more popular yellow onions. It is rich in many valuable nutrients such as potassium, zinc, iron and vitamins C, E and B vitamins. These nutrients support the maintenance of adequate blood pressure, help fight anaemia, support the proper functioning of the nervous system and improve the condition of hair and nails.
