Ad
related to: white onion vs yellow onions
Search results
Results From The WOW.Com Content Network
The yellow onion or brown onion (Allium cepa L. [1] [2]) is a variety of dry onion with a strong flavour. They have a greenish-white, [3] light yellow, [4] or white inside; [5] its layers of papery skin have a yellow-brown or pale golden colour. [3] [4] It is higher in sulphur content than the white onion, which gives it a stronger, more ...
White onion or Allium cepa (“sweet onion”) are a cultivar of dry onion which have a distinct light and mild flavour profile. Much like red onions, they have a high sugar and low sulphur content, and thus have a relatively short shelf life. [1] White onions are used in a variety of dishes, such as those of Mexican and European origin.
Onion varieties vary widely in phytochemical content, particularly for polyphenols, with shallots having the highest level, six times the amount found in Vidalia onions. Yellow onions have the highest total flavonoid content, an amount 11 times higher than in white onions.
Yellow onions are similar, although slightly sweeter than white onions, and they are great for caramelization. Red onions are a bit more sharp and somewhat spicy, and they are best when cooked.
For premium support please call: 800-290-4726 more ways to reach us
Varieties include the hybrid Yellow Granex, varieties of Granex parentage, and similar varieties as recommended by the Vidalia Onion Committee and approved by the U.S. Secretary of Agriculture. The onions are named after Vidalia, Georgia, where they have been historically grown. The cultivation of Vidalia onions started in the early 1930s.
There are dozens of cultivars of the onion (Allium cepa), one of the most widely cultivated species of the genus Allium, But there are also other species cultivated as 'onions'. Many are named after the first person to breed them, or the locality they came from.
You’re not the first to get them mixed up. For premium support please call: 800-290-4726 more ways to reach us