Green onions are a valuable vitamin green. Although most often associated with the first greens along with radishes, it can be grown all year round on your windowsill.
Fresh or frozen, it is used as a condiment for many dishes. Despite all the benefits, consuming large amounts can lead to digestive problems.
Why is the chemical composition useful?
Chives are the young leaves of an onion. They have an intense green color and a pungent taste that becomes softer after freezing, but less aromatic.
Is a good source:
- Gland;
- Calcium;
- Magnesium;
- Copper;
- Sulfur;
- Sodium;
- Manganese;
- Potassium;
- Phosphorus;
- Zinc;
- Wrinkle;
- Molybdenum;
- Vitamins A, C, K;
- B complex vitamins, especially riboflavin and folic acid.
It is the sulfur compounds that leave a strong scent in the mouth after consumption.
Young green feathers are almost 89 percent water.
They contain:
- Cellulose;
- Protein;
- Carbohydrates;
- Sahara.
The calorie content of 100 grams is only 32 kilocalories.
One tablespoon of chopped green onions provides 3 percent of your daily requirement for vitamins A and C. It is free of fat and cholesterol.
Beneficial features
Low calorie content makes it a dietary product. Suitable for those who want to lose weight.
Digestible protein serves as a building block for muscles.
The high water content and the presence of fiber are excellent prevention of constipation.
Chives are a rich source of folate, also known as vitamin B9. Folic acid:
- Influences the growth and functioning of cells;
- Supports the nervous system and brain;
- Improves well-being.
It is especially recommended for pregnant women or those planning a baby, as it has a positive effect on the development of the fetus.
Vitamin C is necessary to strengthen immunity, prevent spring vitamin deficiency.
Only 100 grams of greens covers the daily norm of an adult in vitamins A and K. The first, along with lutein, supports vision. Vitamin K is responsible for blood clotting.
Minerals are essential in the daily human diet. Potassium responds to the presence of intracellular fluid. Calcium – for strong bones. Iron is involved in hematopoiesis, prevents anemia.
Sulfur compounds impart antibacterial properties. Helps to deal with acne. Helps strengthen hair and nails.
Benefits for the body
Green onions aren’t just the finishing touch to a meal. Its use is extremely beneficial for human health. Possesses:
- Antiseptic;
- Bactericidal;
- Antioxidant;
- Anti-inflammatory
properties.
Regular inclusion in food:
- Reduces blood pressure;
- Normalizes blood circulation;
- Reduces the risk of heart disease;
- Accelerates metabolic processes;
- Serves as the prevention of viral and colds;
- Improves digestion;
- Increases the secretion of gastric juices;
- Prevents constipation;
- Increases appetite;
- Improves the functioning of the liver, gallbladder and kidneys;
- Reduces blood sugar;
- Controls blood cholesterol levels;
- Cleans the body of toxins.
Due to its high content of vitamin C, it is used to treat scurvy. Essential oils thin phlegm with a dry cough, relieve hoarseness in the voice.
Cleans the digestive tract from bacteria, yeast, parasites. He is able to cope with bacteria such as E. coli, Listeria monocytogenes, which cause a dangerous disease of listeriosis, bacteria from the genus Clostridia – the causative agents of botulism.
Recommended for nursing mothers as it stimulates lactation.
They are used for the prevention of atherosclerosis, ischemic stroke, since the compounds in onion feathers help to lower lipids and reduce blood density.
In folk medicine, in the form of compresses, they are used for rheumatic pains. For this, the entire plant, including the white part, is crushed. Then it is mixed with vegetable oil. Wrapped in gauze or napkin, applied to the sore joint. Keep for one to one and a half hours.
Accelerates wound healing. It was once widely used for sunburn. A mixture of onions and honey was applied to the vipers’ bites.
The substances contained in green onions have a beneficial effect on the skin. Although rarely does anyone make masks with it, regular use will prevent the appearance of wrinkles, get rid of acne and acne. The presence of ascorbic acid increases the production of collagen, a protein that keeps skin firm and youthful.
The inclusion of onions in the diet will stop hair loss, improve hair growth, and reduce fragility.
Contraindications and harm
As a food product, green onions have no contraindications. The exception is made by people suffering from high acidity of gastric juice (it stimulates its production). It is recommended to abstain during an exacerbation:
- Gastritis;
- Stomach and duodenal ulcers;
- Pancreatitis;
- Diseases of the gallbladder.
Cooking applications
It is difficult to name a dish where you cannot add green onions. It works well for:
- Vegetable salads;
- Soups;
- Sauces;
- Garnish of potatoes and vegetables;
- Fishes;
- Cold soups and okroshka.
Add to:
- Omelette;
- Cottage cheese;
- Sandwiches;
- Mayonnaise;
- Homemade sausage.
Just for the final decoration of the dish.
Chop the onion just before serving. Otherwise, taste and aroma are lost.
How to grow at home
For home cultivation, it is better to buy small onion or seed heads. Such onions will taste softer than large heads.
It can be grown both in soil and simply in water, using the hydroponic method.
Once you’ve prepared a pot or pot of soil, dip the head of the onion into it. Press the soil around the bulb with your hands. Water as the top layer dries. Place the tray as close to the light as possible.
In summer or spring, it can be grown on an open veranda or balcony.
Growing in water is not much different from growing in soil.
Take the jar. Fill it up with standing water. Cover the top with gauze and fix with an elastic band, making a small depression in the middle.
Place the onion head in the recess. Place it closer to the light. Don’t forget to add water.
There are other ways as well. Some grow in an egg tray, others in a plastic bottle. The main thing is that this does not require special knowledge and skills, every beginner can do it. Therefore, do not freeze for future use in the summer. And even more so to dry. Dried onions lose their flavor.
