Red onions have a red to dark purple skin. They have a mild flavor and a slightly sweet aroma. Red onions are good raw in salads and are also used as an ingredient for soups and sauces.
General information:
From Wikipedia: “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, to sweet flavor. They are often consumed raw, grilled or lightly cooked with other foods, or added as a decoration to salads. They tend to lose their colour when cooked.
Red onions are available throughout the year. The red colour comes from anthocyanidins such as cyanidin. Red onions are high in flavonoids, including quercetin, and fibre, (compared to white and yellow onions). Red onions also can help remove bad cholesterol.”
Popular red onion cultivars:
- Red onion of Turda: “The red onion from Turda (Cluj County, Central Romania) (Romanian: "Ceapa de Turda") is a local variety of red onion with light sweeter taste and particular aroma. The area of cultivation encompass the lower Arieş valley and the middle Mureş valley. 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: “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. 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: “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.”
Nutrients and phytochemicals:
From “https://en.wikipedia.org/wiki/Onion”: “Most onion cultivars are about 89% water, 9% carbohydrates (including 4% sugar and 2% dietary fiber), 1% protein, and negligible fat. Onions contain low amounts of essential nutrients and have an energy value of 166 kJ (40 Calories) in a 100 g (3.5 oz) amount. Onions contribute savory flavor to dishes without contributing significant caloric content.”
“Considerable differences exist between onion varieties 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. Red onions have considerable content of anthocyanin pigments, with at least 25 different compounds identified representing 10% of total flavonoid content.
Onion polyphenols are under basic research to determine their possible biological properties in humans.”
Storage:
“They can be stored 3 to 4 months at room temperature.”
Allergic reactions:
From “https://en.wikipedia.org/wiki/Onion”: “Some people suffer from allergic reactions after handling onions. Symptoms can include contact dermatitis, intense itching, rhinoconjunctivitis, blurred vision, bronchial asthma, sweating, and anaphylaxis. Allergic reactions may not occur when eating cooked onions, possibly due to the denaturing of the proteins from cooking.”
Interesting facts:
“In the 19th century, the skin of red onions was used to dye eggs.”
Nutrient tables
The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.
Nutritional Information
|
per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Energy | 40 kcal 167 kJ | 2.0% Recommended daily allowance according to the GDA: 2000kcal |
Fat/Lipids | 0.10 g | 0.1% Recommended daily allowance according to the GDA: 70g |
Saturated Fats | 0.04 g | 0.2% Recommended daily allowance according to the GDA: 20g |
Carbohydrates (inc.dietary fiber) | 9.3 g | 3.5% Recommended daily allowance according to the GDA: 270g |
Sugars | 4.2 g | 4.7% Recommended daily allowance according to the GDA: 90g |
Fiber | 1.7 g | 6.8% Recommended daily allowance according to the GDA: 25g |
Protein/Albumin | 1.1 g | 2.2% Recommended daily allowance according to the GDA: 50g |
Cooking Salt (Na:4.0 mg) | 10 mg | 0.4% Recommended daily allowance according to the GDA: 2.4g |
Essential micronutrients with the highest proportions | per 100g | 2000 kcal | |
---|---|---|---|
Vit | Folate, as the active form of folic acid (née vitamin B9 and | 19 µg | 10.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Vit | Vitamin B6 (pyridoxine) | 0.12 mg | 9.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Vit | Vitamin C (ascorbic acid) | 7.4 mg | 9.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Vit | Biotin (ex vitamin B7, H) | 4.0 µg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 50 µg |
Elem | Potassium, K | 146 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Prot | Tryptophan (Trp, W) | 0.01 g | 6.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Min | Manganese, Mn | 0.13 mg | 6.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Elem | Phosphorus, P | 29 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Min | Copper, Cu | 0.04 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Vit | Thiamine (vitamin B1) | 0.05 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Detailed micronutrients and daily requirement coverage per 100g
Explanations of nutrient tables in general
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
Essential fatty acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Alpha-Linolenic acid; ALA; 18:3 omega-3 | 0.00 g | < 0.1% Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g |
Linoleic acid; LA; 18:2 omega-6 | 0.01 g | < 0.1% Recommended daily allowance according to the CH-EDI-Verordnung: 10 g |
Essential amino acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Tryptophan (Trp, W) | 0.01 g | 6.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Threonine (Thr, T) | 0.02 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Lysine (Lys, K) | 0.04 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 1.9 g |
Phenylalanine (Phe, F) | 0.02 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Isoleucine (Ile, I) | 0.01 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 1.2 g |
Leucine (Leu, L) | 0.02 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 2.4 g |
Valine (Val, V) | 0.02 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Methionine (Met, M) | 0.00 g | < 0.1% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Vitamins | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Folate, as the active form of folic acid (née vitamin B9 and | 19 µg | 10.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Vitamin C (ascorbic acid) | 7.4 mg | 9.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Vitamin B6 (pyridoxine) | 0.12 mg | 9.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Biotin (ex vitamin B7, H) | 4.0 µg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 50 µg |
Thiamine (vitamin B1) | 0.05 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Riboflavin (vitamin B2) | 0.03 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Pantothenic acid (vitamin B5) | 0.12 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Niacin (née vitamin B3) | 0.12 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Vitamin K | 0.40 µg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Vitamin A, as RAE | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Vitamin D | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg |
Vitamin E, as a-TEs | 0.02 mg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 12 mg |
Essential macroelements (macronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Potassium, K | 146 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Phosphorus, P | 29 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Calcium, Ca | 23 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Magnesium, Mg | 10 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Sodium, Na | 4.0 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Essential trace elements (micronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Manganese, Mn | 0.13 mg | 6.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Copper, Cu | 0.04 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Iron, Fe | 0.21 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Zinc, Zn | 0.17 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
Selenium, Se | 0.50 µg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 55 µg |
Iod, I (Jod, J) | 1.8 µg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 150 µg |
Fluorine, F | 1.1 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 3'500 µg |
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