Written By: Tania Tarafdar | Published : October 17, 2017 1:14 PM IST
Any dish you make is incomplete without onions. Onions not only enhance the taste of the food but they play a major role when it comes to boosting your health. But out of red onions and white onions which one has more health boosting properties? Let us hear it from nutritionist Priya Kathpal.
Cancer fighting properties
While all onions have potent cancer fighting properties, red onions seem to be even better when it comes to cancer fighting properties. According to a study published in the journal Food Research International red onions were more effective in killing human cancer cells as compared to white onions because of the high levels of the antioxidants anthocyanin and quercetin [1]. Anthocyanin imparts colour to fruits and vegetables so it make sense that onions which are darkest in colour have more cancer fighting properties.
Calorie count
Both red and white onions are low in calories. A 100 gm serving of raw red onion contains 37 calories, while same serving of white onion contains 42 calories. So white onions are a slightly higher in calories.
Fibre content
The red onion with 12g of fiber per 100 g serving is a better source of fiber than the white onion, with 10g fiber in the same serving. Here are 7 healthy reasons to eat more onions.
Vitamin C content
Both red and white onions are a good source of Vitamin C, meeting more than 10 percent of the daily value in 100gram serving.
Calcium content
Red onions are a rich source of calcium and on the other hand, white onions lack in calcium.
Iron content
Red onions contain a good amount of iron while white onions and shallots lack iron. Also, eat red onions if you suffer from a low libido.
So try substituting your white onions in noodles and pickles with red ones for more health boosting properties.
References:
[1] Murayyan, Abdulmonem I, Manohar, Cynthya M., Hayward, Gordon, Neethirajan, Suresh, Antiproliferative activity of Ontario grown onions against colorectal adenocarcinoma cells, Food Research International, 96, Supplement C, 12-18, 2017, 2017/06/01/, 0963-9969 https://doi.org/10.1016/j.foodres.2017.03.017
