As a well-known ingredient, scallion is an essential "green" in many dishes, but do you know about its nutritional and health benefits? Today, the editor will introduce the nutritional value, health benefits, and healthy recipes of scallions one by one, allowing you to have a deeper understanding of its nutritional and health value.
Nutritional Value of Scallions:
Every 100 grams of scallions contains 90 grams of water, 2.5 grams of protein, 0.3 grams of fat, 5.4 grams of carbohydrates, 54 milligrams of calcium, 61 milligrams of phosphorus, 2.2 milligrams of iron, 0.46 milligrams of carotene, and 15 milligrams of vitamin C. In addition, it also contains various components such as protopectin, water-soluble pectin, thiamine, riboflavin, niacin, and allicin.
Health Benefits of Scallions:
a. Promotes Digestion and Absorption: Scallions also stimulate the secretion of digestive fluids in the body, which can strengthen the spleen, whet the appetite, and improve digestion.
b. Antipyretic and Expectorant: The active ingredients in scallions, such as their volatile oil, can stimulate the body's sweat glands to induce sweating and reduce fever. Scallion oil can also irritate the upper respiratory tract, making it easier to expel phlegm.
c. Antibacterial and Antiviral: The allicin contained in scallions has a significant effect in resisting bacteria and viruses, and it has a stronger inhibitory effect on *Shigella* and skin fungi.
d. Lowers Blood Lipids, Blood Pressure, and Blood Sugar: When consumed with mushrooms, it can promote blood circulation.
e. Anti-Cancer: The pectin in scallions can significantly reduce the occurrence of colon cancer and has anti-cancer effects. The allicin in scallions can also inhibit the growth of cancer cells.
Which Part of the Scallion is More Nutritious?
Scallions have health benefits for the body. Scallions contain volatile oils and pungent substances with a stimulating odor that can remove odors from greasy and heavy-flavored dishes, creating a special aroma that can stimulate the secretion of digestive fluids and increase appetite. When the volatile pungent substances are excreted through the sweat glands, respiratory tract, and urinary system, they can mildly stimulate the secretion of related glands, thereby inducing sweating, expectorating, and diuretic effects. Therefore, scallions are a common ingredient in many folk remedies for treating colds.
However, unfortunately, many people believe that these effects of scallions are only possessed by the white part, while the green leaves seem less important and even become kitchen waste in markets and homes.
In fact, the nutritional value of the scallion leaves is no worse than that of the white part. We often say that different parts of the same vegetable have different nutritional components, and this is evident in scallions. In addition to the nutrients found in the white part, the leaves contain many nutrients that are superior to the white part. For example, the content of vitamin C, carotene, chlorophyll, and magnesium in the leaves is significantly higher than in the white part.
Therefore, throwing away the green scallion leaves is truly a waste. Next time you buy scallions, if the leaves are not old, wilted, or yellowed, we can eat them together with the white part. This not only reduces waste and saves money but also allows us to intake a richer variety of nutrients. Why not do it?
Healthy Scallion Recipes
Scallion and Fermented Black Bean Soup: 30g scallions, 10g fermented black beans, 3 slices of ginger, 30ml rice wine. Boil the scallions, fermented black beans, and ginger in 500ml of water. After it comes to a boil, add the rice wine and bring to a boil once or twice. This soup has the effects of dispelling wind-cold, regulating qi, and harmonizing the middle, and is suitable for symptoms such as external wind-cold, aversion to cold with fever, headache, nasal congestion, and cough.
Scallion and Jujube Soup: 20 red dates, 7 scallion whites. Wash the red dates, soak them in water until they swell, then place them in a pot with an appropriate amount of water. Bring to a boil over low heat, and after about 20 minutes, add the washed scallion whites and continue to simmer over low heat for 10 minutes. Eat the dates and drink the soup, twice daily. This soup has the effects of tonifying the spleen and stomach, dispelling cold, and unblocking yang. It can be used as an adjunct treatment for symptoms such as weak heart qi, chest tightness, insomnia, dreaminess, and forgetfulness.
Scallion and Pig's Trotter Stew: 50g scallions, 4 pig's trotters, appropriate amount of salt. Pluck and wash the pig's trotters, make a few cuts on them with a knife. Cut the scallions into sections and place them in the pot with the trotters. Add an appropriate amount of water and a little salt. Bring to a boil over high heat, then simmer over low heat until the trotters are tender. This dish has the effects of nourishing blood, reducing swelling, and promoting lactation. It is suitable for conditions such as blood deficiency and weakness, limb pain, edema, sores and swelling, and insufficient lactation in postpartum women.
Scallion Congee: 10g scallion whites, 50g rice, appropriate amount of sugar. First, cook the rice. When the rice is cooked, add the chopped scallion whites and sugar. This congee has the effects of relieving the exterior and dispelling cold, harmonizing the stomach, and tonifying the middle. It is suitable for conditions such as wind-cold cold, headache and nasal congestion, fever without sweat, facial edema, indigestion, and carbuncles.