The nutritionist explains the variations of the vegetables and how to apply each in the diet
With cultivation recordings in Egypt about 4000 years ago, onion – widely appreciated by its versatility – is an essential ingredient in kitchens around the world. A factor that explains this prestige is the wide variety of types of vegetables.
In the market you can find from the classic white onion to the onion of the most delicate cell. However, this diversity usually raises doubts about which to choose, especially considering the benefits and how to use them in the kitchen.
To clarify these problems, the nutritionist Maira Viviani, with freshwater flavors from Brazil, explains the differences between the types of onions and how to incorporate them into the recipes. Check!
1. White onion
The most common in the Brazilian routine, the white onion has a crunchy consistency and a more spicy flavor of other types. With the potassium In its composition, it helps to work muscle and maintain blood pressure in control. It is perfect for salads and dishes where it is served raw or slightly cooked.
2. Onion
Known for the vibrant color and the smooth flavor, the onion is excellent for salads, marinated and grilled dishes. It helps to prevent cardiovascular diseases, to improve digestion and strengthen the immune system, as well as a surprising color, which offers a decorative touch to the dishes.
3. Yellow onion
The most versatile of the types of vegetables has a soft and sweet flavor. The yellow onion is usually produced in the United States, Mexico and Spain. It is ideal for soups, stews and dishes that require greater cooking. Contain BSIVAMINE BB complex And minerals such as potassium, phosphorus, magnesium, calcium, sodium and iron.
4. Onion
Perfect for onion rings and in the preparation of different types of salads, the sweet onion has the softness due to the low sulfur content and the high water content in its formulation. The vegetables have Quercetin, a pigment that is naturally found in many foods, which helps to fight blood sugar.
5. Chalot Onion (TArger)
The onion of the canal is smaller and more delicate than the others, with varieties such as French red and the Dutch yellowIt has a sweet taste, ideal for vinaigrette, sauces and refined dishes. This type helps to adjust cholesterol levels and blood sugar.
6. Pearl
Used in the preserves, the pearl onion has a delicate and slightly sweet flavor, being a source of fiber, vitamins and minerals. It usually has a diameter from 1 to 2 centimeters, which makes it perfect for the dishes that ask for a more delicate touch. It is rich in antioxidants, composed of sulfur and flavonoids that contribute to cardiovascular health and immunity.
7. Green onion
Also known as chives, green onion has good quantities of saponin, beta carotene, fiber and vitamin C. is composed of bioactive that have antioxidant actions e anti -inflammatory. In gastronomy, it is perfect for dishes that ask for freshness without the intensity of the mature onion. It has a smooth and slightly sweet flavor, used in salads, soups, skipped and as a garrison.
To get all its benefits, it depends on the ingested quantity. So always consult the nutritional professional.
By Marcela Baptista
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
