Green onions have always been a great addition to any dish due to their piquancy and pungency. It has a lot of useful properties, and even more vitamins in it than in the bulb itself. Green onions are called unripe green onion feathers. Many scientists agreed that his homeland is the territory of present-day Afghanistan and Iran. To germinate feathers, they often take:
- onions (stored for a long time without losing their beneficial properties);
- onion-batun (has a disinfectant effect);
- slime onion (improves blood composition, contains phytoncides);
- leek (has diuretic, choleretic properties, purifies the blood);
- shallots (contains flavonoids that prevent cancer).
Green onions are often used as an additive to vinaigrette and salads, as well as in meat and vegetable dishes, minced meat, gravies, sauces, soups. The healing properties of the plant are widely used in folk medicine for the treatment of many diseases and in cosmetology to strengthen and renew hair follicles, stimulate growth in hair loss.
Green onion composition
Calorie content of green onions
per 100 g - 19 kcal:
- Proteins - 1, 3 g
- Fat - 0, 0 g
- Carbohydrates - 4, 6 g
It contains vitamins A, B1, B2, B5 (read which foods contain vitamin B5), choline, pyridoxine, a lot of vitamin C (ascorbic acid), as well as tocopherol (vitamin E), niacin, unsaturated fatty acids, dietary fiber … The medicinal properties of feathers are due to the presence of trace elements - potassium, sodium, magnesium, calcium, iron, copper, phosphorus, selenium, manganese, zinc. Green onions contain carotene (up to 5 mg), flavonoids, phytoncides, essential oils, chlorophyll.
The benefits of green onions
In early spring, the human body needs fresh greens more than ever to replenish the deficiency of vitamins and minerals that have formed during the long winter. It is green onion that serves as an excellent prevention of all colds, improves the digestion process, increases appetite and is an antiscorbutic agent, and all because of vitamin C, which is several times more in feathers and a white leg than in oranges and apples. Compared to onions, green onions contain chlorophyll, which is necessary for hematopoiesis and is useful for iron deficiency anemia. Thanks to the content of calcium and phosphorus in it, the condition of the teeth improves: the gums stop bleeding and the risk of developing dental diseases decreases.
Another benefit of the high amount of zinc in onion feathers has a beneficial effect on the female reproductive system, the condition of nails, hair, and skin. For men, this trace element is useful for the production of testosterone (male sex hormone) and increasing sperm activity (in case of infertility). These are the beneficial properties of a green year-round culture on the table.
To the hostess on a note about green onions:
Most of the useful substances and properties are concentrated in the fleshy white leg, slightly less in the green feathers themselves, located at a distance of 10 cm from the white part. To enhance the beneficial effect that the plant has on the body, it is advisable to add some salt and vegetable butter.
When buying a plant, look for a strong, white bulb and bright, dark green feathers. Do not use giant green onions. Feathers should not be dry, especially at the tips. No white coating and mucus.
Storage:
keeps well in the refrigerator in a separate container (but not cut). If plucked from the roots, it is better to wrap them (roots) in a damp material, and wrap them with a plastic bag on top.
Freezing and salting:
before freezing, it is better to boil in water for 3-5 minutes, then, as the water drains, pack in a bag and place in the freezer. Salting: rinse the green onion feathers thoroughly, dry, place in sterile jars, sprinkle with salt.
How are leeks different from green onions?
Leeks are considered a separate vegetable crop, while green ones represent sprouts of onions or other types of onions.
The harm of green onions
Despite all the benefits of this plant, it has contraindications for use - it should not be abused for diseases of the stomach and duodenum.
A large amount of eaten green onions can increase blood pressure, adversely affect cardiovascular activity and cause an attack of bronchial asthma. So, the benefits of green onions are manifested to a greater extent than the harm of this culture is much and should not be abandoned.
