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The history of the appearance of green onions in nutrition
Green onion is a herbaceous plant from the onion family. Leek, batun, shallot, and even wild garlic are also considered green onions.
The bulbs of such a plant can also be eaten, but, unlike onions, they are much smaller and undeveloped. It is the above-ground, green part of the vegetable that is harvested.
Presumably, the steppe nomads of Asia were the first to notice the bow. Moving across the steppe, they found islands of this pungent fragrant plant and ate it. Subsequently, the seeds of green onions came to the Mediterranean, and spread throughout the world.
An unusual tradition of Persian Jews is associated with green onions. On Passover, during a meal before a special song about the scourging of the Israelites, Jews beat each other with onion shoots. This symbolizes the real suffering endured by the Israelites.
The composition and calorie content of green onions
| Caloric value on 100 g | 19 kcal |
| Proteins | 1,3 g |
| Fats | 0 g |
| Carbohydrates | 4,6 g |
Benefits of green onions
Onion feathers have a much richer composition than the bulb. They have a huge amount of vitamins: in just 100 grams of greens there are more than 200% of the daily requirement for potassium, 100% of vitamin C and A. There are a lot of green onions and B vitamins, as well as calcium and zinc. Essential oils give green onions such a bright aroma.
Vitamin A helps to preserve the beauty and health of the skin, hair, nails, slows down the aging process, makes blood vessels more elastic.
Green onions contain vitamin A, which improves eyesight. It is a natural antibiotic (contains bioflavonoids quercetin and anthocyanin, zinc), stimulating the immune system and inhibiting the growth of pathogenic flora – says Gastroenterologist Liliya Uzilevskaya.
Flavonoids, quercetin and sulfur compounds have antioxidant and antimicrobial properties. And vitamin C improves immunity, so green onions are especially effective for seasonal colds, flu, vitamin deficiency.
It has long been noticed the properties of green onions to disinfect the oral cavity, although it leaves a sharp onion smell. The use of green onions reduces the risk of caries, stomatitis. Also in this plant there are substances important for eye health – zeaxanthin and lutein. The use of greens is a good prevention against eye diseases, with their frequent tension.
Harm of green onions
– Green onions, when consumed in large quantities, can cause burning and discomfort in the stomach, increase the acidity of gastric juice, and irritate the respiratory organs. This is what causes bad breath.
It should be used with caution by people suffering from asthma, kidney and liver diseases. It is contraindicated in its raw form and for children under 2,5 years old, says nutritionist Inna Zaikina.
There is also a lot of vitamin K in green onions, which significantly increases blood clotting – it becomes thicker, and the likelihood of thrombosis increases. People for whom such conditions are dangerous should not lean on green onions.
The use of green onions in medicine
In medicine, green onions are recommended for severe beriberi, as they contain a lot of vitamins and minerals.
In folk medicine, onions are known as a remedy for stomatitis and infections of the oral cavity – onions are thoroughly chewed. Also, green onion juice is gargled with pain, applied to the hair to strengthen them.
Onion well disinfects small wounds and abrasions, although it provokes a burning sensation.
The use of green onions in cooking
Green onions in Our Country are usually simply eaten raw, added to salads, sprinkled on potatoes or herring. But in many countries, green onions are often thermally processed, in Mexico they are fried whole on the grill and eaten sprinkled with salt.
In Vietnam, fermented onions are considered one of the important dishes for the Vietnamese New Year. They also prepare rice porridge with onions to treat colds.
Green onion pie
A simple pie from any ready-made dough. In terms of satiety, it will not yield to a good dinner or lunch, you can eat both hot and cold
| Green onions | 350 g |
| Hard cheese | 120 g |
| Eggs | 3 piece. |
| Dough (puff) | package 400 g |
| Salt | to taste |
Wash and cut the onion into small rings. Beat eggs with salt, add coarsely grated cheese and onions.
Defrost the dough according to the instructions. Roll out into two thin squares: put one on the bottom of the mold, put the filling on it, cover with a second sheet of dough on top. Seal the edges, prick the top of the pie with a fork and brush with a beaten egg or milk. You can sprinkle with sesame seeds or flax seeds.
Bake at 180 degrees for about half an hour.
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Vitamin salad
A simple salad, which is especially good in the winter season, is a real boost of vitamins. Good flavor of meat and sausages
| Dill | bundle |
| Parsley | bundle |
| Green onions | bundle |
| Cilantro greens | bundle |
| Cucumber | 3 piece. |
| Mayonnaise or sour cream | to taste |
| Salt and pepper | to taste |
Wash greens in any proportions and finely chop, add cucumber straws. Season with fat sour cream or mayonnaise, salt and pepper.
How to choose and store green onions
It is better to buy green onions without bulbs. But, if they are, let them be juicy and small – otherwise the greens will taste dry.
Much depends on the type of onion: shallots are very different in taste from slime onions. Study the species first to be sure, as some onions are more suitable for frying and soups, and when fresh, they are coarse and not very tasty.
If we talk about standard green onions, then varieties with wider and larger leaves have a sharper and brighter taste. Narrow thin feathers in onions with a more delicate taste.
Avoid onions that are almost odorless, slimy on the surface, or have wilted feather tips.
After purchase, it is best to store green onions in the refrigerator. You can restore the freshness of greens by wrapping it with a damp cloth, then with paper and putting it in the vegetable compartment. So the onion will lie for more than a week.
Freezing green onions is not worth it – it becomes lethargic, watery and loses its taste.