The nutritional value and edible effects of green onions

Scallions are one of the most common condiments. They have a strong taste, but they do not affect the overall taste and can also increase the aroma of food. In addition to being a good condiment, scallions are also a food with high nutritional value. In northern my country, scallions are even a common home-cooked dish. So today our main content is to understand the nutritional value of scallions and their edible effects. Let's take a brief look at the following content.

The nutritional value and edible effects of green onions

Nutritional value of green onions

Green onions are rich in vitamins C and B1, as well as rich in carotene and minerals such as iron, calcium, phosphorus, and magnesium. Therefore, green onions can effectively resist bacteria and prevent epidemic viral diseases.

Edible benefits of green onions

1. Scallions can dilate blood vessels

The main component of green onions is rich in vitamin C, and we know that vitamin C can dilate small blood vessels and promote blood circulation. Therefore, eating green onions regularly can prevent dizziness caused by high blood pressure, keep the brain flexible, and prevent Alzheimer's disease. Green onions also emit a special smell, which also helps to promote blood circulation.

2. Scallions can lower cholesterol

Scallions can reduce the accumulation of bad cholesterol in the human body, so for people who often eat scallions, even if they look fat, their cholesterol does not increase, and their physique is strong. The green part of the scallion contains more vitamin A, C and calcium than the white part.

3. Scallions can relieve fatigue

Condiments like green onions can stimulate the secretion of gastric juice, so they can promote the conversion of food into calories, thereby providing energy for the body and avoiding fatigue.