Scallions Benefits: 9 Reasons to Eat More Spring Onions This Spring

Scallions benefits are so impressive! Spring onions, also known as scallions or green bunching onions, are leafy herbs, which come from the lily (allium) family of tunicate bulb veggies that also include shallots, onions, etc.

Generally, scallions are very young plants gathered much earlier before the vegetable grows further bigger and its bulb gets larger in size. So, for this sake, the crop is usually planted closely in the field to stunt the growth of the bulb.

Many people are not aware of the amazing scallions benefits for their health, so in this article, you can find more about this nice green veggie and its usage.

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Scallions Benefits 

Scallions Benefits

With numerous health promoting natural compounds, vitamins, and minerals, scallions benefits are so great for our health. Below, you can find the possible health benefits of spring onions:

  1. Support Cardiovascular Health

Scallions are good for cardiovascular health. These long green veggies can lower the oxidation of cholesterol and decrease the risk of coronary heart disease.

  1. Control Blood Pressure

Sulfur compounds in scallions help in controlling and reducing blood pressure levels. They can also reduce high cholesterol levels.

  1. Relief from Digestive Discomfort

The incredible anti-bacterial properties of scallions can also provide relief from many digestive discomforts, like gas and constipation.

  1. Good for Diabetics

The content of chromium in scallions provides health benefits of diabetics. Eating spring onions can help you control the blood sugar levels and improve glucose tolerance. The powerful compound in scallions, known as allyl propyl disulphide, can help lower blood sugar levels.

  1. Fight Cold and Flu

The potent anti-bacterial properties in spring onions can destroy bacteria and viruses, and fight against common cold and flu. The content of Vitamin C in this veggie can boost the immune system.

  1. Prevent Cancer

The water-soluble colloidal carbohydrate – pectin is consisted in spring onions and can reduce the chances of developing certain types of cancer, especially colon cancer.

  1. Treat Arthritis and Asthma

Quercetin in scallions provides anti-histamine and anti-inflammatory benefits. It is a good veggie for treating arthritis and asthma. Furthermore, eating more spring onions can help regulate your metabolism and keep macronutrients.

  1. Protect from Skin Wrinkling

Spring onions contain allicin, which is proven to fight against many skin issues and protects you from skin wrinkling.

  1. Prevent Eye Problems

Scallions contain carotene and vitamin K that can prevent many eye problems and eye diseases.

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Besides the above-stated scallions benefits, they are also great for speeding up blood circulation. Spring onions provide protection against fungal infections and are good appetizers, too. Regular intake of spring onions is really good for your health as these can protect from many health issues.

Scallions Nutrition 

Spring onions nutrition consist of many essential vitamins and minerals. Scallions are rich in vitamins, such as Vitamin B2, thiamin, and Vitamin C. They also contain Vitamin K and Vitamin A. Moreover, these young veggies are good sources of fiber, manganese, chromium, potassium, phosphorous, and copper. Scallions are a great source of flavonoids like quercetin. Allyl propyl disulphidecan is a significant health promoting organic compound that can be found in spring onions, too.

Nutritional Value Of Scallions Per 100 Grams:

  • Iron – 1.2 mg
  • Calcium – 31 mg
  • Potassium – 180 mg
  • Vitamin C – 11 mg
  • Vitamin B1 – 0.04 mg
  • Vitamin B2 – 0.04 mg
  • Carotene – 14 µg

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Selection and storage

Fresh spring onions can be readily available in the supermarkets all around the year. Scallions, generally, put for sale in clusters together with other leafy greens.

The ideal way to consume this vegetable is fresh from your garden in order to get the best scallions benefits. So, if you are growing spring onions in your backyard and to crop, gently pull the whole plant when the diameter of its bulb reaches around ¼ inches.

In the stores, purchase clean, firm, crispy, uniform stalks around pencil-thin size containing well-formed, green color tubules. Try to avoid over-mature leaves with yellow color, as they are more pungent and have a sharp taste as that of onions. Likewise, avoid those with weakened, dry, yellow discolored tops.

When using, wash in cold water, pat them dry with moisture absorbent cloth; store inside the fridge into a perforated plastic bag. Well- preserved spring onions should last for about one week or so.

 

Preparation and serving methods 

Generally, scallions are used in many recipes whenever you desire a delicate flavor of onion but at the same time want to avoid strong flavor. Moreover, they also add enrich taste and bright green color to the meals.

Here are some serving tips:

  • Garnish your salads with freshly chopped spring onions.
  • Add fresh leaves (bunching) in stir-fries and stews. They mix well with seafood, potato, carrot, green peas, cabbage, etc.
  • You can also use scallions in pancakes, paste, soufflés, soup, noodles, fritters, etc.
  • In the South Asian region, scallions added generally in vegetable stir-fries, rice-pulao, fried rice, noodles, etc.

 

Safety profile

Even though spring onions handling could result in mild irritation to skin, eyes, and mucosa, but to a lesser level than some other allium members as an onion. Allyl sulfide (a gas) is released while slicing or chopping them. It converts to sulfuric acid when it mixed with moisture (water).

 

 

Conclusion:

Scallions are a popular veggie and they come in certain varieties including white, red, and yellow. These immature green onions have a nice taste and are also rich in nutrients. Spring onions have been used in the Chinese medicines for centuries. Today, scallions benefits are also very significant. Just like onions, scallions are also high in sulfur, which provides numerous health benefits. They are also very low in calories.

References

Ndb.nal.usda.gov    Stanfordhealthcare.org    Ncbi.nlm.nih.gov

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