Red Onions:-

With their deep purple outer skin and reddish flesh, these are really the odd-guys out in the onion family.

They are fairly similar to yellow onions in flavor, though their layers are slightly less tender and meaty.

Red onions are most often used in salads, salsas, and other raw preparations for their color and relatively mild flavor.

The lovely red color becomes washed out during cooking. If you find their flavor to astringent for eating raw, try soaking them in water before serving.

Red Onion Nutrition Facts

• Glycemic Index (GI) Rating / Glycemic Load: Red onions have a very low Glycemic Index rating (*0).
• Calories: Red onions are very low in calories, with 1 ounce of onions (*8 grams) containing only *1 calories.
• Macronutrients: Red onions are mainly made of carbohydrates and water.
• They contain zero fat.
• Vitamins & Minerals: Red onions provide significant amounts of vitamin C and vitamin B6.
• They are also one of the best food sources of chromium.

Spring Onions:

Also known as scallions or green onions, spring onions are in fact very young onions, harvested before the bulb has had a chance to swell.

Both the long, slender green tops and the small white bulb are edible, and are good either raw or cooked. They have a similar flavour to onions, but are much milder.