Spring onions are most often associated with Easter and boiled eggs, and we eat them deliciously right up to the greenest part.
This onion is a globally popular food and belongs to the Allium family, like other well-known types of onions - red onions, garlic, leeks and chives.
Its cultivation began 5.000 years ago in Central Asia and is considered one of the first agricultural crops in the world.
Today it is widespread and loved throughout Asia, Europe and America.
The reasons for its enormous popularity are simple - the richness of taste, abundance of nutrients and adaptability to different climates and types of soil, and spring is precisely its season. Each of the numerous substances contained in this favorite vegetable contributes in a certain way to the preservation of human health. It is useful for the prevention and treatment of numerous health problems - from harmless ones such as sore throats or colds to more serious ones, such as heart or cancer diseases.
A wealth of taste, aroma and nutrients
In addition to contributing to the richer taste and texture of the meal, scallions are also a treasure trove of important nutrients.
It contains significant amounts of vitamins A and C, and stands out for its high content of vitamin K.
There is also vitamin E and group B vitamins - thiamin (B1), riboflavin (B2), niacin (B3), pyridoxine (B6) and folic acid (B9).
Of the minerals contained in scallions, potassium, calcium, sodium, iron, phosphorus, sulfur, magnesium, chromium stand out, as well as some valuable, but less common in everyday foods, such as selenium, manganese, fluoride and cobalt.
Quercetin is another valuable ingredient in scallions.
This plant pigment from the group of flavonoids has strong antioxidant, antihistaminic and anti-inflammatory effects. Like any other green leafy vegetable, scallions contain a significant amount of fiber - 100 g of fiber are contained in 2,6 g.
Prevents cancer
Scallions have long been known to help reduce the risk of developing cancer. An Italian study published in the "American Journal of Clinical Nutrition" showed a significant reduction in the risk of cancer in people whose diet contained higher amounts of onions.
The results of that research determined a lower risk in the following percentages:
56% from colon cancer, 25% from breast cancer, 71% from prostate cancer, 73% from ovarian cancer, 82% from esophageal cancer, 38% from kidney cancer, 54% from pancreatic cancer.
Other studies have found that women who consume two or more servings of onions per week have a 60 percent lower risk of endometrial cancer.
What makes this food such a powerful cancer fighter?
Sulfur compounds contained in scallions are considered responsible for cancer prevention, thanks to their strong anti-inflammatory properties.
Also, numerous studies have shown that quercetin and other flavonoids contained in onions also have a strong anti-cancer effect. They can reduce the formation of free radicals, known to cause cancer.
Reduces inflammation
The aforementioned quercetin, the most famous and valuable ingredient of onions, has powerful anti-inflammatory properties. It has a particularly beneficial effect on all inflammatory processes and diseases caused by them, such as arthritis.
For hundreds of years, chives have been used in folk medicine to relieve all kinds of swelling. For this purpose, it is necessary to boil the spring onion for a few minutes and cut it as finely as possible or grind it in a blender, if desired, add a little chopped ginger, then add salt and mix well. This mixture is then wrapped in a cloth and placed as a poultice on the site of the swelling.
Protects eye health
Scallions contain carotenoids, including vitamin A, lutein and zeaxanthin, which play a key role in maintaining eye health. Corneal ulcers, night blindness and other vision disorders can develop due to a lack of vitamin A. Regular consumption of this food can protect eye cells from damage and prevent macular degeneration, according to experts from the University of Maryland Medical Center.
It takes care of bones and teeth
Research has confirmed that the introduction of scallions in the diet can be of great benefit to bone health. Vitamin K abundantly present in this vegetable helps the body to utilize calcium, a mineral that is very necessary for maintaining bone density. Vitamin C stimulates the synthesis of collagen, a protein that preserves bones and whose deficiency can cause disorders of the musculoskeletal system. Scallions also contain flor, a mineral that contributes to the good health of bones and teeth.
Copper also protects bones and joints, and some studies have shown that it can help prevent osteoporosis in women.
Maintains heart health
The substances contained in scallions promote circulation, prevent the formation of blood clots and prevent clogging of blood vessels and thrombosis. Sulfur compounds from scallions are especially important for the health of blood vessels, which can prevent cardiovascular diseases, high blood pressure, heart attack and stroke, reports Nezavisne.
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