What are the benefits of spring onions to the body?

Spring onions are tender spring onions that sprout in early spring. While their aroma is milder and less pungent than mature scallions, their nutritional value and health benefits are no less impressive. This article will introduce the main nutrients in spring onions and their various health benefits.

For example, three medium-sized spring onions (approximately 175 grams) contain only about 14 calories, 0.8 grams of protein, 0.1 grams of fat, 1.8 grams of carbohydrates, 0.7 grams of dietary fiber, and 0.8 grams of sugar. Spring onions are a good source of vitamin K, which contributes to bone and blood health. Furthermore, like many fruits and vegetables, spring onions are primarily water, with only about 32 calories per cup, very low in fat, and completely cholesterol-free. Compared to other common vegetables like carrots, potatoes, and corn, spring onions are also relatively low in sugar and carbohydrates, making them suitable for those who are trying to control their sugar intake.

Helps maintain good vision

Spring onions are rich in carotenoids and vitamin A, which are important forEye healthIt is extremely important not only to maintain normal vision but also to prevent vision loss and even reduce the risk of blindness. If you mix spring onions with carrots, cucumbers, etc. into a salad, it not only adds nutrition but also tastes very refreshing.

Helps prevent colds and flu

Spring onions have antibacterial and antiviral properties, helping to protect against viruses and the flu. They also reduce excess mucus buildup in the respiratory tract, soothing common winter symptoms like nasal congestion and sore throats.

Promote digestionFunctionality

Spring onions are rich in dietary fiber, which promotes intestinal motility and aids digestion, making them a popular ingredient in appetizers. Whether eaten raw or cooked, they promote digestion. It's recommended to consume them in moderation in your daily diet, combining them with other vegetables for added variety and nutritional balance.

May help prevent cancer

Some studies suggest that allium vegetables (including spring onions) may have the potential to inhibit cancer cell growth, particularly in the stomach. While the specific mechanism is not yet fully understood, researchers speculate that this may be related to allicin, an active ingredient in alliums. Allicin can help inhibit abnormal cell proliferation and even slow the spread of tumors.

Has antibacterial and anti-infection properties

Natural extracts from shallots and other Allium species, such as onions and garlic, have long been used in traditional medicine as antimicrobial agents. Laboratory studies have shown that certain alliums, at high concentrations, can effectively inhibit or slow the growth of common pathogens such as Salmonella and E. coli, demonstrating their potential as anti-infective agents.

In summary, spring onions are not only mild and easy to eat, but also rich in numerous nutrients beneficial to health. Whether used as a flavor enhancer in dishes or added to salads for added texture and nutrition, they are a valuable ingredient worth consuming regularly. A moderate intake of spring onions can improve overall health and protect against a variety of common illnesses.