春蔥對身體有哪些好處？

Spring onions are young spring onions that sprout in early spring. They have a milder flavour and are less irritating than mature spring onions, but their nutritional value and health benefits are no less important. In this article, we will introduce the main nutrients of spring onions and their various health benefits.

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

Helps maintain good eyesight

Spring onions are rich in carotenoids and vitamin A, two nutrients that are essential foreye healthIt is extremely important, not only to maintain normal vision, but also to help prevent vision loss and even reduce the risk of blindness. If you mix spring onions with carrots and cucumbers in a salad, it is not only nutritious but also very refreshing.

Helps prevent colds and flu

Spring Onion has certain antibacterial and antiviral properties that can help the body fight off viruses and influenza. In addition, it can reduce the build-up of excess mucus in the respiratory tract, which can provide relief for cold-induced symptoms such as nasal congestion and sore throat, which are common in winter.

Promote digestionfunctionality

Spring onions are rich in dietary fibre, which promotes intestinal peristalsis and helps improve digestion, making them a common ingredient in appetisers. Whether eaten raw or cooked, spring onions can promote digestion. It is recommended that it be consumed in moderation in the daily diet, and can be combined with other vegetables to add variety and nutritional balance to the diet.

May help prevent cancer

Some studies have shown that vegetables of the shallot family (including baby spring onions) may have the potential to inhibit the growth of cancer cells, especially in the stomach. Although the exact mechanism is not yet fully understood, researchers speculate that it may be related to allicin, an active ingredient in green onions. Allicin can help inhibit abnormal cell proliferation and even slow down the spread of tumours.

Antibacterial and anti-infectious effects

The natural extracts of spring onion and other green onion plants such as onion and garlic have long been used in traditional medicine as antibacterial agents. Laboratory studies have found that certain green onions, in high concentrations, can effectively inhibit or slow down the growth of common pathogens such as Salmonella and Escherichia coli, demonstrating their anti-infective potential.

In conclusion, spring onions are not only mild in flavour and easy to eat, but they are also rich in a variety of nutrients that are beneficial to health. Whether used as a flavourful side dish or added to salads to enhance taste and nutrition, spring onions are a great ingredient to make use of in your daily diet. A moderate intake of spring onions can help improve overall health and protect the body from the threat of many common diseases.