Comparative evaluation of the nutritional value and safety of yellow and red onions

Abstract

Onion (Allium сера L.) has a rich biochemical composition, which has some variability depending on the type of onion and growing conditions. Still, at the same time, it is a 'valuable food product for humans. The purpose of the research was a comparative assessment of the nutritional 'value and safety of domestically produced fresh yellow and red onions. The biochemical characteristics, mineral composition, and safety indicators of vegetable products were studied. Red onions contain more protein (63%) and higher antioxidant activity (21%), while yellow onions contain more vitamin C and flavonoids by 10 and 76%, respectively. In yellow bulbs of essential mineral elements, there is more Fe (6.3 times), Mg (47.6%), К (35.3%), Ca (32.9%), Mn (12.8 %), Zn (by 9.5%), of the probably necessary elements - Sr and Cr by 2.2 and 1.9 times, respectively. Red bulbs are distinguished by an increased amount of Си by 28.1%, Ni and Si by 2.4 times, and by 13.5%, respectively. Potentially hazardous elements (As, Cd, Hg) were not identified in all onion samples. As for safety indicators, red onions contain slightly more nitrates (35.3%), and yellow onions contain the pesticide HCH (2.2 times), which does not contradict the requirements of TR CU 021/2011. Considering the quantity and levels of nutritional nutrients and the price characteristics of the onions studied, the most competitive products is yellow onions.