Red Onions

Red onions are a variety of the onion plant, scientifically known as *Allium cepa*. They are characterized by their purplish-red skin and flesh, and have a milder, sweeter flavor compared to yellow or white onions. They grow underground as bulbs and are harvested for culinary use.

Red onions are used as a flavoring ingredient in a wide variety of savory dishes, adding a distinct sweet and pungent taste. They are commonly found in salads, salsas, sandwiches, pizzas, and as a garnish. Their vibrant color also contributes to the visual appeal of food products.

Red onions are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They contain various beneficial compounds, including antioxidants like quercetin and anthocyanins, which have been studied for potential health benefits. International bodies like EFSA have evaluated onion compounds, but no specific health claims are approved for red onions in food products. Evidence on the health effects of typical dietary intake is generally positive, with no major safety concerns identified.