What is the Difference Between Yellow, White, and Red Onions?

Studies suggest that the consumption of half an onion on a daily basis reduces the risk of stomach cancer by 50%.

You have probably seen different types of onions at your local grocery store or farmers market. From the small ramps, pearl onions, spring onions, cippolini onions, scallions, leeks, and shallots to the softball-sized vidalias, yellow onions, white onions, and red onions, each is distinct and versatile in its own way.

Of these, the red, yellow, and white onions are the most popular and preferred for use. Each has a distinct taste, smell, texture, and usage, which helps transform a simple dish into a delicacy.

White onions have an overall white, paper-thin skin covering its exterior, with soft white-layered petals inside.

They have a mild and almost sweetish flavor. Their subtle taste compliments salads and sandwiches. You will often find them in preparations like refried beans, huevos rancheros, Cuban picadillo, and many more.

White onions contain vitamin C, which is a really good antioxidant. Along with that, white onions are rich in chromium which helps in curbing blood sugar levels and reducing the symptoms of diabetes. They have essential minerals like potassium, manganese, and copper. They have very little calorie content which further aids in controlling weight and reducing bad cholesterol.

White onions have anti-inflammatory properties fight the growth of cancer cells. The consumption of white onion juice boosts one's immune system and provides protection from sun stroke. It is also known to reverse hair loss and is vastly used in home remedies.

Like most onions, a yellow onion too has a paper-thin skin with light brownish, golden-yellow hue, and white-layered petals.

Yellow onions have a balanced taste as compared to white and red onions. This type of onion is quite versatile to use, and can be added in almost any preparation. If you intend to make some soup or stew, the yellow onion is the one for you. They caramelize beautifully and impart their own sweet juices into the mix.

Just like their white siblings, yellow onions aid in reducing the risks pertaining to heart diseases and heart failure. They contain allyl propyl disulfide which helps elevate insulin levels in blood and reduce the blood sugar.

Many studies show that these onions have reduced the risk of colon cancer due to their quercetin levels which act as effective antioxidants. Yellow onions help treat inflammation of the joints in arthritis patients, and are known to possess bone-strengthening qualities.

Unlike their name, red onions are more of a deep purplish-maroon color. They too have paper-thin skin covering them. Their interiors are a stark contrast to the outer appearance, whereas the petals have an almost translucent white color. Their juice however has a light tint of grayish pink color.

Red onions have a sharp and spicy taste when they are raw, but gain a sweeter taste when cooked. They best complement and spice up salsas, tacos, rough-cut salads, and pizzas. They can be puréed and used in spicy spreads and sauces for pizza bases, crackers, and burgers.

Red onions are rich in vitamin B and chromium which help improve the heart's health. They also contain allyl propyl disulfide which helps control blood sugar levels and improves digestion. They contain quercetin, a powerful antioxidant, that helps eliminate harmful free radicals from the body and minimizes the risk of cancer, especially colon cancer.

They contain a high amount of flavonoids which have blood-thinning properties.

Now that you know the health benefits of each of the three onions, make sure to include them in your daily diet. The old saying that goes an apple a day keeps the doctor away can now be replaced with a new one which says, an onion a day keeps health problems at bay.