If we turn to the history of the emergence of onions as a gastronomic product, we will find that about 4000 years ago it was cultivated, since that time it is so widespread that it is present in all cuisines of the world. In addition, having got to Ancient Greece, this vegetable became a healing potion there. Athletes rubbed their muscles with green leaves and believed that it was this procedure that gave them strength in competition.

Currently, modern technologies allow growing onions for feathers all year round: in summer in the beds, in the rest of the year in film-type greenhouses or in boxes on window sills, so onions are not harvested for the winter, they are consumed fresh all year round. It is simply impossible to imagine cooking without this vegetable. The food will appear bland.

Green onion composition

Green onions are used in both cooking and medicine. When green onions are eaten raw, bacteria and viruses that have entered the human body are neutralized. The presence of phytoncides in the onion helps, which have a powerful antimicrobial effect on these uninvited guests who settle on the walls of the nasal and oral cavity.

 

Chives are widely used in cooking and medicine

The main advantages of this vegetable include low calorie content (19 kcal per 100 g of greens) and the fact that onions contain a fairly large amount of trace elements from the periodic table: iron, cobalt, copper, molybdenum, zinc. Macronutrients also found in 100 grams of greens include potassium (250 mg), calcium (100 mg), phosphorus (26 mg), magnesium (20 mg), sodium (10 mg). There are no proteins, carbohydrates and fats in onion greens, that is, dishes cooked with the greens of the leaves of this vegetable contribute to weight loss.

Medical experts believe that the main storehouse of minerals, trace elements and vitamins that are present in green onions is a small part of the stem, consisting of a white stem and an ongoing green part of the leaf. This small area at the base of the plant is 5 to 10 cm long. Chrolophyll accumulates in the tips of the green leaves, which is not present in the turnip itself. Chrolophyll is used in cosmetology and also helps those who suffer from anemia.

Note! Numerous studies of scientists show that with the help of the healing properties of chlorophyll, the level of hemoglobin in the blood increases, the body is alkalized, intestinal tissues are cleansed, the menstrual cycle in women is regulated, and the organs are provided with iron.

Vitamins in green onions

Onions contain vitamins not only in the onion part, there are much more of them in the green leaves. These are vitamins of the groups: A (beta-carotene), B1 (thiamine), C (ascorbic acid), E (tocopherol), PP (nicotinic acid) and B9 (folic acid), K (phylloquinone).

This is not to say which vitamins in onions are more useful. Beta-carotene has a positive effect on skin and eyesight. Thiamine plays an important role in the body's fat and carbohydrate metabolism. The presence of folic acid in the green part of onions helps to normalize mood, memory and sleep, that is, it participates in the activity of the nervous system. According to scientists, it also supports the structure of cell membranes and reduces inflammation in the body.

Green onions are rich in vitamins

For example, folic acid is present in the green parts of onions, as well as dill and parsley.It is necessary for pregnant women, it is even better if the body of the expectant mother is saturated with it for six weeks before pregnancy. Folic acid reduces the risk of a baby getting birth defects during early pregnancy. Such vitamins in green onions, such as ascorbic acid, phylloquinone, beta-carotene, are found in large quantities and are completely preserved when its leaves are dried. Tocopherol - a vitamin of youth, slows down the aging process.

Eating the greens of onion leaves, you can saturate the body with reserves of vitamins and minerals, without resorting to their tablets.

Beneficial features

The first thing that green onions are useful for is the presence of essential oils, micro- and macro elements, as well as all kinds of vitamins, which in the green part of the onion leaf are enough for a person to receive their daily dose. Such representatives of the Onion family as slug, batun, leek are popular.

Leek does not have a bulb. Its thick white stem is the tastiest part. The batun also lacks a bulb; its white part of the stem contains the largest amount of nutrients in comparison with other green onions. Slime onions have a delicate flavor, a bit like garlic. In it, as in leek and batun, there is a large amount of vitamins and minerals in the green part of the leaves, but the amount of iron and ascorbic acid is higher. Vegetable salad made with slime leaves will replenish the body with hemoglobin, potassium contained in the leaves - a "holiday" for the cardiovascular system.

Leeks have no bulb and are just as rich in vitamins

By constantly consuming greens in food, you can avoid vitamin deficiency, especially in winter and spring. What happens in the body when the aforementioned onion leaves are consumed, and what does their use contribute to? The usefulness of a green vegetable is undeniable, since when consumed in moderation:

  • Appetite increases;
  • Digestion improves, which contributes to the quality assimilation of food;
  • Hematopoietic processes are stimulated;
  • A diuretic effect is manifested, and constipation is prevented;
  • Reduces the risk of tumors;
  • Blood pressure is normalized;
  • The body is supported in diabetes mellitus;
  • The symptoms of anemia go away;
  • Dissolution of small kidney stones occurs.

Useful information. Studies by leading scientists from the US and Chinese Cancer Institutes prove that the active substances of the vegetable delay the process of mutagenesis and the formation of free radicals, naturally, the growth of tumor cells. We are talking about the antioxidant found in green onions - quercetin. A sufficient amount of green onions in the diet of men reduces the likelihood of developing a prostate tumor.

The phosphorus and calcium found in onions help to strengthen bones, maintain healthy teeth and prevent bleeding gums. Zinc in the greens of the vegetable favors the active production of sperm, the maintenance of the reproductive system of women, improves the condition of nails, hair, and immunity. Due to its mineral composition, onions cannot be said to be responsible for water-salt metabolism in the body, but they definitely optimize it.

Hippocrates mentioned the healing ability of onion greens in his writings. He admitted that it helped with rheumatism, gout and obesity. Avicenna, as a physician, recommended the use of onion juice when treating wounds due to its bactericidal properties. For the warriors of the Romans, food must necessarily include onions.

When green onion leaves are bad

With all the benefits of green onions, sometimes they harm the body if consumed excessively. It is noted that eating the top of the onion leaves causes stomach fermentation and even headaches. Therefore, it is better not to eat the upper parts.

Don't eat too much chives

Sometimes the large use of even the most useful white-green part of onion feathers leads to irritation of the digestive system, increases acidity, provokes an increase in blood pressure, attacks of bronchial asthma and the appearance of heartburn. Even in a healthy person, overeating onion greens can cause belching and bitterness in the mouth. If there are diseases of the gastrointestinal tract, doctors do not advise to abuse the greens of young onions, because in this case it is a very serious test for the mucous membrane of the internal organs. This suggests that onions, like any food product, should be consumed without overeating, in moderation.

Where are green onions used

There are no special recipes for cooking a dish with green onions. For example, feather and green are not only involved in salads, they are ideal for frying in hot oil. Leek and batun are suitable for stewing and making soups. Chives greens resemble a mild garlic flavor and go well with fish and seafood dishes.

On a note. Green leaves of any of the onions are a great addition to stuffed vegetables, savory homemade cakes (pies with egg and green onion leaves), homemade cutlets and meatballs.

Using herbs as a spicy condiment, chefs create dozens of delicious dishes. So, it is present in cheese soups with smoked meats, aromatic fish soup, mushroom soup. Colorful stews and dietary soups cannot do without the green part of the onion. It is present in many smoothie recipes that save you from colds during the cold season.

The green parts of the tops of the leaves are used as a cosmetic. At home, you can prepare good nutrition for your hair. To do this, prepare a gruel from the top of the greens (you can use the arrows) and apply to the hair roots for 1 hour. A plastic cap is put on the head and wrapped in a warm towel. After the procedure, the hair must be rinsed.