White Onion vs Yellow Onion

White and yellow onions are just two types of what is considered as one of the world’s oldest vegetables. Onions have been around since 5000 BC. They can be eaten raw or used to flavor other food. They have been stapled in most dishes, especially sautéed and stir-fried dishes.

White Onions

White onions are white to off-white colored, mild-tasting onions that have a sweet yet tangy taste. Since they are mildly flavored, they are often used in dishes where you don’t want your dish to have a strong onion taste. This kind of onion is commonly used in Mexican dishes and since they have high water content, they tend to mold or spoil quicker than other onion types.

Yellow Onions

Yellow onion are the most commonly used type of onion. They have a higher sulfur content which makes them stronger and this property gives them the pungent flavor as well and, because of that, they can’t be eaten raw. Typically, if a dish needs onions, then your safest bet would be the yellow onion. They also don’t have that much water content so they can be stored for longer periods of time.

Difference between White Onions and Yellow Onions

Yellow onions are more of a universal kind of onion where it can be useful in any kind of dish. However, their strong taste is sometimes not needed. That is why there are white onions. These onions take place of the yellow onion if you don’t want your dish to have a strong onion taste. Yellow onions also contain more sulfur content compared to white onions, giving them the stronger taste. White and yellow onions are also very healthy because they contain anti-oxidants and Vitamin C as well as they helps reduce the risks of heart attack.

Due to their flavor-enhancing capabilities, onions, whether white or yellow, have become an important part of any cuisine. The many kinds of onions will appeal to almost everybody in this world.

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