Red onion has been used since ancient times not only in cooking but also in traditional medicine thanks to its healing properties.
The antioxidants found in red onion, such as quercetin and anthocyanins, contribute to strengthening the immune system and reducing the risk of developing chronic diseases.
Additionally, it is rich in vitamins, such as vitamin C and B vitamins, and minerals, including potassium, phosphorus, and magnesium.
Regular consumption of red onion helps improve digestion and may have a positive impact on blood sugar levels.
Nutritional value
On average, 100 g of red onion contain about 9 g of carbohydrates, of which 1.7 g are dietary fibers. Therefore, the net amount of carbohydrates is approximately 7.3 g per 100 g of the product.
The glycemic index of red onion is low and varies within the range of 10-15.
