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Showing posts from September, 2018

Red Onion

Have you seen or heard about Red onions what are the thoughts that comes into your mind when you hear about this variety of onions, well red onions do deserve special attention because they are known to be one of the best sources of nutrients that fights cancer...well they are 3 varieties based on the color of onions but we are going to talk about the red onions. Now the big question is.

What are Red Onions?  Red onions are of allium family they are characterized by purple or red skin and white flesh tinged with red. They are medium or large in size and have a sweet flavor. They can be eaten raw, grilled or cooked with other foods, or as a decoration to salads.

They lose their distinct color when cooked. Red onions differ from other types of onion such as the white onions with a mild flavor and the Yellow Vidalia onions. The Red onions contain high amounts of fiber and flavonoids as compared to the Vidalia yellow onions and the white onions and can be stored for about 3 to 5months at…

Purple Garlic

The Garlic is of the (Allium sativum) is from the onions genus, Allium. Its close relatives include the shallot, onion, chive, and leek.

Garlic has been said to be native to Central Asia and northeastern Iran and has long been a common seasoning worldwide. China is known to be the highest producer of garlic in the world.

Purple garlic is as good as the white ones they are safe to eat. The reason for there blue of purple color is because they contain anthocyanins, These are pigments that are soluble in water and can turn blue or purple under acidic conditions. This is a condition that is very common with premature garlic.