文件:ARS red onion.jpg

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Mièu-sŭk
English: 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.
العربية: البصل الأحمر حامز المذاق، يحوي ثلاث مُركبات تُغزز الصحة: الثيوسولفينات، الفركتانز والفلافونيد.
Nĭk-gĭ 2007年Nê-nguŏk26日 (根據EXIF的資料)
Lài-nguòng
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 | +/−

Cáuk-ciā Stephen Ausmus, USDA ARS
Sêu-guòng hṳ̄-kō̤
(Bô siŏh-huòi sāi ciā ùng-giông)
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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image/jpeg

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佳能 EOS-1Ds Mark II 中文 (已轉換拼寫)

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8

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32 hò̤-mī

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100

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2a320cd92f3587e9ac0709f71b99898036fdf8e3

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1,836 ōe-sò͘

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Nĭk-gĭ/Sì-găngSáuk-liŏk-dùChióh-cháungÊ̤ṳng-hôSuók-mìng
hiêng-káik-sì2022 nièng 4 nguŏk 17 hô̤ (LB) 04:262022 nièng 4 nguŏk 17 hô̤ (LB) 04:26 bēng-buōng gì sáuk-liŏk-dù1,836 × 2,700（1.37 MB）RoanDMReverted to version as of 04:24, 22 May 2007 (UTC)
2020 nièng 6 nguŏk 16 hô̤ (B2) 01:142020 nièng 6 nguŏk 16 hô̤ (B2) 01:14 bēng-buōng gì sáuk-liŏk-dù667 × 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.
2007 nièng 5 nguŏk 22 hô̤ (B2) 04:242007 nièng 5 nguŏk 22 hô̤ (B2) 04:24 bēng-buōng gì sáuk-liŏk-dù1,836 × 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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