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File:ARS red onion.jpg

From Wikipedia, the free encyclopedia

Original file ‎(1,836 × 2,700 pixels, file size: 1.37 MB, MIME type: image/jpeg)

Description
Pungent red onions are nutritional wonders, containing three different groups of health-enhancing compounds: thiosulfinates, fructans, and flavonoids. ARS scientists in Madison, Wisconsin, are working to develop onions that are milder in taste but still chock-full of heart-healthy nutrients.
Date 26 February 2007 (according to Exif data)
Source
This image was released by the Agricultural Research Service, the research agency of the United States Department of Agriculture, with the ID D723-18 (next).

This tag does not indicate the copyright status of the attached work. A normal copyright tag is still required. See Commons:Licensing.

العربية | English | français | македонски | +/−

Author Stephen Ausmus, USDA ARS
Permission
(Reusing this file)
Public domain This image is in the public domain because it contains materials that originally came from the Agricultural Research Service, the research agency of the United States Department of Agriculture.

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26 February 2007

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exposure time

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focal length

32 millimetre

checksum

2a320cd92f3587e9ac0709f71b99898036fdf8e3

determination method: SHA-1

data size

1,438,270 byte

height

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width

1,836 pixel

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Date/TimeThumbnailDimensionsUserComment
current04:26, 17 April 2022Thumbnail for version as of 04:26, 17 April 20221,836 × 2,700 (1.37 MB)RoanDMReverted to version as of 04:24, 22 May 2007 (UTC)
01:14, 16 June 2020Thumbnail for version as of 01:14, 16 June 2020667 × 914 (217 KB)NnorbertoEntre las variedades de Allium cepa, destacar la cebolla roja por su consumo y sabor peculiar. Las cebollas rojas también conocidas como cebollas moradas o cebolla colorada, son cultivares de cebolla con la piel del bulbo roja púrpura, su carne es blanca con matices rojizos.
04:24, 22 May 2007Thumbnail for version as of 04:24, 22 May 20071,836 × 2,700 (1.37 MB)PDH== Summary == Pungent red onions are nutritional wonders, containing three different groups of health-enhancing compounds: thiosulfinates, fructans, and flavonoids. ARS scientists in Madison, Wisconsin, are working to develop onions that are milder in tas
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