Known as “red” or “Purple” onions, which are available throughout the year, owe their name to the striking color of your skin, in shades of red to purple and its own white meat with some reddish shades. It has a large, globose, bulb which is which is used in the kitchen.

Nutritional qualities and its properties are similar to those of the rest of types of onion, but emphasize its composition rich in antioxidants like anthocyanins.

Red onions are usually prepared roasted or cooked as part of fittings and sauces. They are very popular in the modern kitchen since they are used usually, besides to contribute flavor to dishes, to give a touch of color to salads.

The Onion is a food rich in vitamins (A, B, C and E), minerals and trace elements: calcium, magnesium, chlorine, iron, phosphorus, sulfur, potassium… In addition, it contains a substance called glucoquinina, vegetable and natural insulin, with well-known properties to help fight diabetes. The enzymes in onions favor fixing the oxygen and collaborate with the respiratory functions.