After various pickled salads, pickles and cabbage, spring is the right time to refresh yourself with scallions. This vegetable is a real vitamin bomb that protects you from various diseases and strengthens your health.
Scallions can be eaten fresh or as an addition to dishes. Either way, it will enrich your body with vitamins, minerals and phytochemicals, making it one of the healthiest foods.
Research says that just one stalk of scallion contains about 20 micrograms of vitamin K and 1,6 milligrams of vitamin C. Both of these vitamins are essential for the growth, development and maintenance of bone strength and health. If your diet does not contain sufficient amounts of these vitamins, the likelihood of developing osteoporosis and a higher percentage of bone fragility increases.
Scallions are also great for eye health. A spring onion stalk contains 24 micrograms of vitamin A in the form of provitamin A, which is converted in the body into retinol, the active form of the vitamin. It was discovered that chives also protect the eyes from inflammation.
Vitamins A and C, which can be found in foods such as scallions, have strong antioxidant properties. A diet rich in foods with high levels of antioxidants is associated with a reduced risk of heart disease. Vitamin C can also help lower high blood pressure which, in turn, can reduce the risk of heart disease.
In order to fully experience the sweet or medium-strong taste of scallions, the heads should be firm and white, and the tips should be fresh and green. It should be used immediately or no longer than two days after purchase because it quickly loses its nutritional value, reports klix.ba.
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