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Red onions (also known as purple or bluehi onions in some mainland European countries) are cultivars of the onion (Allium cepa), and have purplish-red skin and white flesh tinged with red. They are most commonly used in cooking, but the skin has also been used as a dye .
Purple cauliflower contains anthocyanins. Anthocyanins (from Ancient Greek ἄνθος ( ánthos ) 'flower' and κυάνεος / κυανοῦς ( kuáneos/kuanoûs ) 'dark blue'), also called anthocyans , are water-soluble vacuolar pigments that, depending on their pH , may appear red, purple, blue, or black.
Indians LOVE onions; we add them as bases to gravies, as a topping for chaats, as ingredients for salads, and even as condiments with our meals. But did you know these amazing benefits of onions?
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An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011.
The clear epidermal cells exist in a single layer and do not contain chloroplasts, because the onion fruiting body (bulb) is used for storing energy, not photosynthesis. [3] Each plant cell has a cell wall, cell membrane, cytoplasm, nucleus, and a large vacuole. The nucleus is present at the periphery of the cytoplasm.
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