VEGETABLE

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    Red Onion

    Red onions :

    Red onions are cultivars of the onion with purplish-red skin and white flesh tinged with red. They are most commonly used in the culinary arts, but the skin of the red onion has also been used as a dye. These onions tend to be medium to large in size and have a sharp flavor and eye-watering qualities.

     

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    White Onion

    White onion :

    White onion is a cultivar of dry onion, that has a pure white papery skin and a sweet, mild white flesh.

    As a good source of vitamin C, onions may support the building and maintenance of collagen.

    Collagen provides structure to skin and hair.

    Research shows that eating onions may help reduce heart disease risk factors, such as high blood pressure, elevated triglyceride levels and inflammation.

     

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    Potato

    Potato:

    Potatoes are edible tubers, available worldwide and all year long. They are relatively cheap to cultivate, rich in nutrients, and they can make a delicious treat. They are an important staple food in many countries around the world.

     

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    Tomato

    Tomato:

    Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.

     

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