It is fragile, green and criminal.
While modern foods such as Kale and Avocado often steal the lights, there are low -calorie vegetables that may overlook this amount of flavor as health benefits do.
Just do not forget the mint breath when you press the grocery store to store it.
What is the spring onion?
Think about them as the children of the oldest cousins, a little bit more bold. Although it is often used – and mixed – for each other, the main difference is the small lamp at the base of the spring onion, according to The Kitchn.
It is the sweetest and more moderate than regular onions, however its green legs offer a more intense flavor than green onions. Spring onions are widely used all over the world as lists, enhanced flavors, and even as a central component in many dishes, especially in foods in East Asia.
And while they can make you cry, they will not be brutal like regular onions. This is because the spring onion contains lower levels of enzymes and sulfur compounds that lead to tears that burn the eye when cutting.
What are the health benefits of spring onion?
Spring onions belong to the ILEA family – the same group of permeable plants that include garlic, chicken, chicken and perennial garlic.
“Today's vegetables contain antioxidants that have been proven to help in immunity health and prevent inflammation and various diseases such as cancer and heart disease,” said Jessica Levinson, a registered nutritionist and nutritionist in cooking.
The researchers are not completely sure how it works, but it seems that one boat appears to stand out: Alecin, the same substance that gives the day its flavor. Studies indicate that it may help prevent cells from transformed cancerous or slowing the spread of tumors.
Other antioxidants found in spring onions, including flavonoids and polyphenols, neutralize free radicals. These unstable molecules can harm cells, accelerate aging and increase the risk of chronic diseases, according to WebMD.
High fiber content does not harm either. One cup of chopped green onions contains approximately 10 % of the recommended daily income.
This can help reduce cholesterol levels in the blood, regulate blood sugar, improve digestion, and even support weight management by maintaining a longer possession.
But the fibers are not the only thing that the spring onions possess in the gastone. It is also loaded with vitamin K, which plays an important role in bone health and may help avoid osteoporosis.
You will also find a lot of vitamin A and plant compounds such as carotene, otitin, and zicanin, all of which are known for supporting eye health and protecting from vision issues such as macular degeneration associated with age and cataracts.
Add a healthy dose of vitamin C and quercetin-both of the powerful strong immunity-and have obtained a small small strength that may even help kill bacteria, fungi and viruses.
For these reasons, it is easy to know the reason for the use of onions in traditional medicine for several centuries to fight colds, fins, stomach issues and other diseases.
Of course, you will only get full benefits if you eat them regularly – not, not a few baked potatoes are calculated.
Are there any risks to eating spring onion?
Besides the breathing problem, there are some things to consider.
If you are of 10-15 % of Americans with Irritable Bowel Syndrome (IBS), onions – including spring onions – can exacerbate your symptoms, according to Healthline.
It may also lead to burning stomach in people with gastroesophageal islands, and in rare cases, it can cause allergic reactions.
Symptoms include rash, oral tingling, face swelling, stomach pain or vomiting. In severe cases, onion onion allergy can lead to excessive allergies, a life -threatening condition that requires immediate medical attention, for every WebMD.
And the most common, people suffer from lack of tolerance with aluminum, which can cause swelling, gas and stomach cramps – usually if they are consumed in large quantities.
Another thing: you may interfere with some medications.
Spring onions have a moderate anticoagulant effect, which can prevent blood clots – which is good unless they are on blood centers like warfarin. In these cases, research indicates that eating a lot of importance may increase the risk of bleeding.
