Green onions

Green onion is a herbaceous plant of the onion family. It contains sulfur-containing substances, so it does not cause tears when cutting. The most intense flavor comes from the white part closer to the stem, but all green onions are edible and can be consumed either raw or cooked. By green onions, they most often mean onions, but it can also be leeks, batun, chives, slime, multi-tiered, shallots and many others.

Use in cooking

Green onions are an important vegetable crop. Its lower part is suitable as a seasoning or flavoring additive to almost any dish. It can be lightly fried, pre-cut into pieces, before adding other ingredients.

The dark green feathers of the culture are used at the very end, for example, adding to a stir-fry, or for sprinkling baked potatoes. In addition, they are often used to prepare various dishes: meat products, pies, soups. Almost no salad is complete without the use of this vegetable plant.

Chemical composition

Green onions are quite low-calorie – 20 kcal per 100 g of product. It contains proteins, fats and carbohydrates in the amount of 1,3 g, 0,1 g and 3,2 g, respectively. ^[1].

Medicinal properties

Green onions have been valued for their medicinal properties by many cultures around the world. This plant is an effective remedy for the prevention of cancer and cardiovascular diseases. Some of the studies have shown that eating onions is associated with a reduced risk of stomach cancer. ^[2]. This plant helps to reduce the level of triglycerides, cholesterol and thromboxanes (substances that are involved in the development of cardiovascular diseases) in the blood. In addition, green onions are known to reduce the risk of osteoporosis.

To better understand these potentially beneficial qualities, scientists studied specific compounds found in onions. A large amount of research has focused on one flavonoid, quercetin, which is found in especially high amounts in the leaves. It functions as an antioxidant, deactivating molecules that are harmful to body cells. The beneficial properties of quercetin are as follows ^{[3] [4]}:

• slows down tumor growth;
• promotes healing of stomach ulcers;
• inhibits the proliferation of tumor cells of the ovary, colon and breast;
• has an anti-inflammatory effect.

Vitamin C contained in green onions prevents infections and also helps to strengthen the immune system. Onion juice has a strong antimicrobial effect and helps prevent colds. It also destroys tuberculosis and diphtheria bacilli ^[5].

Benefits for women

Women often refuse to eat onions, fearing its persistent smell. This is a big mistake! This vegetable is an excellent source of zinc, which is necessary for maintaining reproductive function, strengthening hair and nails. ^[6]. In addition, the product is very useful for pregnant women: it is rich in folic acid, which is necessary for the normal development of the fetus.

Benefits for men

Fresh onions contain flavonoids that increase libido, speed up sperm production and improve sperm quality.

In addition, this plant is used to prevent prostate cancer.

Side effects and contraindications

Onions also have certain side effects. Refraining from taking it or reducing its intake is recommended in the following cases ^[6]:

• in the presence of stomach ulcers and gastritis, since this plant contains a large amount of essential oils that irritate the mucous membrane of the digestive organs;
• if there is an allergy to it, whether it is raw, fried, boiled or stewed;
• during breastfeeding, because its taste can be transferred to breast milk, and the child may refuse it;
• during the fight against excess weight, as it enhances appetite and the secretion of digestive juices.

Onions can sometimes cause choking and coughing in people with asthma.

Green onions are a universal addition to many dishes, which gives them a special taste and aroma. He has been known to mankind for a long time and deservedly took his place in the kitchen of every housewife.

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