https://wikirecipe.app/index.php?action=history&feed=atom&title=Ingredient%3ARed_onionIngredient:Red onion - Revision history2026-10-16T22:14:43ZRevision history for this page on the wikiMediaWiki 1.43.11https://wikirecipe.app/index.php?title=Ingredient:Red_onion&diff=186&oldid=prevKorostysh: 1 revision imported2026-10-16T15:34:20Z<p>1 revision imported</p>
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<p><b>New page</b></p><div>[[File:Red_onion.jpg|thumb|right|300px|A raw red onion with deep purple skin]]<br />
Red onions are easily identified by their striking deep purplish-red skin and white flesh tinged with red. They have a relatively mild, slightly spicy flavor that makes them highly popular for raw preparations, as they provide both a flavor punch and a beautiful visual pop.<br />
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== Origin ==<br />
Originally cultivated in Turcomania (in Central Asia) and surrounding regions, the red onion became immensely popular throughout the Mediterranean and the Middle East, where it is still heavily used today.<br />
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== Nutritional Information ==<br />
''Values based on a standard 100g (3.5 oz) serving of raw red onion.''<br />
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{| class="wikitable"<br />
! Nutrient !! Amount <br />
|-<br />
| '''Calories''' || 40 kcal <br />
|-<br />
| '''Protein''' || 1.2 g <br />
|-<br />
| '''Total Fat''' || 0.1 g <br />
|-<br />
| '''Saturated Fat''' || 0.0 g <br />
|-<br />
| '''Carbohydrates''' || 9.3 g <br />
|-<br />
| '''Sodium''' || 4 mg <br />
|}<br />
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== Culinary Uses ==<br />
* The ultimate onion for quick-pickling in vinegar, which turns the flesh a stunning bright pink.<br />
* Perfect for slicing thin and adding raw to Greek salads, sandwiches, and wraps.<br />
* Grills exceptionally well, often cut into thick wedges for kebabs.<br />
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== See Also ==<br />
* [[Ingredient:Onion]]<br />
* [[Ingredient:White_onion]]<br />
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[[Category:Ingredients]]<br />
[[Category:Vegetables]]<br />
[[Category:Alliums]]</div>wikipedia>Unknown user