Red onion-Allium cepa (Cyanidin) dược liệu kháng MCF7

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For other uses, see Red onion (disambiguation).

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Red onion
A red onion
Genus	Allium
Species	Allium cepa

Cross sections of red onions

Sliced red onions

Red onions, are cultivars of the onion,(Allium cepa) with purplish red skin and white flesh tinged with red.

These onions tend to be medium to large in size and have a mild,^[1][2] to sweet flavor.^{[citation needed]} They are often consumed raw, grilled or lightly cooked with other foods, or added as a decoration to salads.^[2] They tend to lose their colour when cooked.

Red onions are available throughout the year. The red colour comes from anthocyanidins such as cyanidin.^[3] Red onions are high in flavonoids,^[4] including quercetin,^[3] and fibre, (compared to white and yellow onions).^[1] Red onions also can help remove bad cholesterol.^[3]

They can be stored 3 to 4 months at room temperature.^[5]

Known varieties include; Ruby Ring',^[3] and 'Red Zeppelin'.^[1]

In the 19th century, it is claimed that the skin of 2 red onions was used to dye eggs.^[6]

Contents

  [hide] 

• 1Red onion of Turda
• 2Red onion of Tropea
• 3Wethersfield red onion
• 4References
• 5External links

Red onion of Turda[edit]

The red onion from Turda (Cluj County,^[7] Central Romania) (Romanian: "Ceapa de Turda",^[8]) is a local variety of red onionwith light sweeter taste and particular aroma. The area of cultivation encompass the lower Arieş valley and the middle Mureşvalley.

Turda onion bulbs are traditionally intertwined into long strings (1–2 m) for marketing purposes and can be found at the traditional markets all over central Romania. "Turda Red Onion" is usually served fresh, as a salad or part of mixed salads and especially as a compulsory garnish for the traditional bean-and-smoked ham soups.

Red onion of Tropea[edit]

Rossa di Tropea for sale in Italy

The red onion from Tropea, Italy, (Italian: "Cipolla Rossa di Tropea") is a particular variety of red onion which grows in a small area of Calabria in southern Italy named Capo Vaticano near the city of Tropea.^[9] This onion has a stronger and sweeter aroma and the inner part is juicier and whiter than other red onions and it is possible to make a jam with it. In March 2008, the European Union registered the Protected Designation of Origin mark for the red onions produced in this particular area.

Wethersfield red onion[edit]

In the United States, one of the most prominent cultivars of red onion was grown in Wethersfield, Connecticut, and was a major source of onions for New England until the late 1800s.^[10][11]