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Green onions: good and bad

6131646878_332cc2c239_o Green onions are unripe leaves of onions, which contain much more vitamins and nutrients than in the bulb itself.It is believed that for the first time to use green onions in Afghanistan and Iran, the inhabitants of these countries appreciated the use of green onions and even considered it a cure for many diseases.

chemical composition chives

Nutritional value of 100 g:

  • Caloric content: 20 kcal Protein
  • : 1.3 c
  • Fats 0.1 g Carbohydrates
  • 3.2 c

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  • Dietary fiber: 1.2 g
  • Organic acids: 0.2 g
  • Water: 93 g
  • Mono and disaccharides: 3.1 g
  • Starch: 0.1 g
  • Ash: 1 g

GEL:

  • Calcium: 100 mg
  • Magnesium: 18 mg
  • Sodium: 10 mg
  • Potassium:
  • 259 mg Phosphorus 26 mg
  • Chloro: 58mg
  • Sera: 24 mg

Vitamins:

  • Vitamin PP: 0,3 mg
  • Beta-carotene 2 mg
  • vitamin A( RE) 333 mcg
  • vitamin B1( thiamine): 0.02 mg
  • vitamin B2( riboflavin) 0.1 mg
  • vitamin B5( pantothenic): 0.06 mg
  • vitamin B6( pyridoxine): 0.06 mg
  • Vitamin B9( folic): 14. mu.g
  • Vitamin C: 30 mg
  • Vitamin E( TE) 1 mg
  • Vitamin H( biotin): 0.9 mcg Vitamin K
  • ( Phyllquinone): 166.9 μg
  • Vitamine PP( niacin equivalent): 0.5 mg Choline
  • : 4.6 mg

Microelements:

  • Iron 1 mg Zinc
  • : 0.45 mg
  • Copper 92 mcg Manganese
  • : 0.129 mg
  • Selenium 0.5 mcg
  • Chromium 4 mcg Molybdenum
  • 20 ug
  • Cobalt: 7 ug
  • Aluminum: 455 ug

Calorie chives minimal - only 20 kcal per 100 gProduct, which makes it possible to use it while observing a diet designed to reduce weight.In addition, in green onions there are important for the human body micro / macronutrients - for example, zinc, iron, potassium, sodium, calcium, manganese and selenium, phosphorus.In the presented product there are flavonoids, finctides, chlorophyll and essential oils.

The use of green onions

Thanks to the high content of vitamin C in green onions( and it's more here than even in oranges and apples!), This product is considered a preventive remedy for all colds, increases appetite and improves the digestive system.The same vitamin turns green onions into an excellent antiscorbutic agent, which is important for the inhabitants of the northern regions.

Chlorophyll, which is contained in young leaves of onions and is completely absent in the turnip, helps improve blood circulation, helps to cope even with deep iron deficiency anemia.And calcium and phosphorus strengthen teeth, counteract the development of inflammatory diseases of the mouth - periodontitis, stomatitis.

Hqdefault( 4) Distinctive feature of green onions - the zinc contained in it has a beneficial effect on the reproductive system of both women and men.Ladies should regularly use the presented product to improve the hormonal balance, normalize the menstrual cycle, and the beauty of female young feathers onions help to maintain - they strengthen the nails and hair.The use of green onions for men is to increase the amount of testosterone produced( male sex hormone), improve the motility of spermatozoa.

Damage to green onion

Despite the many useful properties of the presented product and its unconditional benefit to the human body, there are some limitations in its use. Do not take too much green onions with :

  • Gastritis;
  • peptic ulcer of the stomach and duodenum;
  • cardiovascular diseases - for example, angina pectoris, ischemic heart disease;
  • steadily increased arterial pressure;
  • diagnosed with bronchial asthma;
  • in the period of exacerbation of chronic obstructive bronchitis.

But this does not mean at all that people with the above health problems should at all exclude green onions from the diet - it is enough only to limit its quantity in the menu.

Recommendations for the use and storage of green onions

887644( 1) It is necessary to know that the greatest amount of vitamins and nutrients is contained not in the green part of the onions of onions, but in white - it is located immediately "out" of the turnip.To enhance the manifestation of the beneficial properties of green onions and improve its taste, you need to chop the feathers and sprinkle them with vegetable oil, add a little salt.But after cooking in green onions, almost no vitamins remain, and most micro / macro elements volatilize.

When choosing a green onion, you need to pay attention to the following moments of :

  • the bulb should be white, strong and without brown spots;
  • feathers in food should be consumed dark green, with no signs of drying out;
  • on feathers should not be white plaque or mucus.

The green onions are stored for a long time - for example, the cut feathers can be stored in the refrigerator, in a closed container no more than 5 days, if the feathers are bought together with a bulb, then you can wrap the bottom part of the onion with a damp rag and only in this form store in the refrigerator.

Curious fact: if folded onions with feathers in a glass jar with roots up, covered with a kapron cap and put in the refrigerator, then the storage time increases to 3 weeks.

The use of green onions is preserved when it is frozen and when it is salted.In the first case, you need to thoroughly wash the feathers, dry and cut into small fragments.After such processing it is possible to freeze it, and then to put it in special bags for storage.For salting, you just need to add the chopped green onions to jars and sprinkle salt in an arbitrary amount.

The use of green onions is proved not only by its long use by people, but also by scientific research.And it does not matter whether feathers of leeks, onions, or onions are used for food - they all have unique useful properties.


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