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Nutritionist Levi Jensen talks about different types of onions.
Yellow onion
Yellow onion
Yellow onions have a sharp taste and are characterized by bitterness. During cooking, it loses its sharpness and becomes aromatic and even sweet. Contains up to 10 times more antioxidants than white onions, which is good for health. Ideal for most dishes and can be used in various culinary experiments. Yellow onions are perfectly caramelized, which adds aroma and taste to dishes.
White onion
White onion / Photo: Credits
White onions have a crunchy and spicy taste. It has a less strong aroma compared to other types of onions, but contains a bitter aftertaste. This type of onion is great for salsa. Often used in Mexican and Spanish cuisine for spicy dishes.
Red onion
Red onion / Photo: Credits
Red onion has a mild taste and a sweet aftertaste, as well as a strong aroma. It is usually less spicy compared to other types of onions. Contains anthocyanins - powerful antioxidants that help reduce the risk of developing chronic diseases. It has a mild taste and texture that makes it ideal for eating raw in salads and sandwiches. It adds brightness and aroma. It can also be used in the preparation of various dishes where a milder onion taste is needed.
shallot
Shallot onion
Shallots have a more delicate taste compared to other types of onions, but contain more vitamins and minerals. It also has a slight piquancy. It contains more vitamins and minerals compared to other types of onions, which makes it useful for health. It has a more subtle taste that does not overpower other ingredients, so it is often used in sauces and marinades. It can be added to sandwiches and burgers, as well as used to make jams due to its sweet taste.
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Each type of onion has its own unique characteristics and benefits that can enrich your dishes and make them more tasty and healthy. Choosing between yellow, white, red onions and shallots depends on your personal preferences, type of dish and culinary needs.