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It is a type of onion with purple skin and white flesh with purple hues. Its flavor is milder and sweeter than other varieties and it is medium to large in size. This is due to the presence of anthocyanins, as well as being loaded with other flavonoids. They are grown year-round. In terms of taste and texture, it is very similar to yellow onion but slightly spicier. Properties and benefits: The main properties contained in this onion are Vitamin C, Quercetin, Sulfur, Flavonoids, Iron, Chromium, and Fiber. This onion contains more antioxidants than white onion and helps improve memory. It is good for the digestive system, combats constipation, and helps prevent intestinal parasites, thanks to its rich content of quercetin. It is a natural remedy for regulating blood glucose levels in people with diabetes. It is beneficial for cardiovascular health and preventing aging. It aids digestion, prevents hair loss, reduces osteoporosis, maintains healthy and radiant skin, is anti-inflammatory, and has anticancer properties. Nutritional value per 100g: Energy 140.98 kJ 33.46 kcal Fat 0.11 g Carbohydrate 5.45 g Protein 1.51 g Sugar 3.59 g Saturated fat 0.02 g Salt 9.43 mg Storage and tips: They should be stored outside the refrigerator in a cool, dry place and separated from any other vegetables. Recipe and uses in the kitchen: It is usually eaten raw or pickled, making it ideal for making ceviche, tartare, and guacamole. To pickle it, heat 90ml of water and vinegar in a saucepan, add a tablespoon of salt, a garlic clove, a bay leaf, and spices to taste. Cut the onion into julienne strips and place it in a glass jar. Once the mixture is prepared, pour it into the glass jar where you have the onion, close the jar, and let it sit for about two hours. You will have pickled onion ready to add to your salads, hamburgers, etc.