Scallions, ginger, and garlic are known as the "Three Treasures of the Kitchen" and are indispensable seasonings in people's daily lives. Regarding their health benefits, there is a folk saying, "Eat your scallions, ginger, and garlic well, and you'll halve your ailments," which means that consuming them correctly can help prevent diseases and strengthen the body.
Modern medical research has confirmed that this saying has a scientific basis. The organic sulfur compounds in scallions have antibacterial, anticancer, and anti-inflammatory properties, and they can also eliminate free radicals in the body, providing antioxidant effects. In addition, scallions can promote blood circulation, improve nervous system function, and are beneficial for preventing cardiovascular diseases and memory decline. Allicin in garlic can promote the body's absorption of vitamin B1 and has functions such as sterilization, lowering blood lipids, and anticancer effects; the trace elements selenium and germanium it contains also have anticancer properties. Gingerol in ginger can also enhance blood circulation, stimulate gastric juice secretion, and excite the intestines, acting to promote digestion, strengthen the stomach, and increase appetite. Furthermore, scallions, ginger, and garlic have strong antioxidant properties; adding some during cooking helps to delay and reduce the destruction of vitamin C.
How can they exert their greatest health benefits? If a scallion is left in the air for too long after being cut, or cooked with high heat, the content of organic sulfur compounds will be reduced. Therefore, the best way to eat scallions is raw or stir-fried for a short time. Allicin is also deactivated by heat, so it is best to eat it raw. It is also better to mash it into a paste and let it sit for 10-15 minutes before eating, which is more conducive to the formation of allicin. The boiling point of gingerol is very high, reaching up to 240°C. Usually, young ginger has a milder spiciness and can generally be used for stir-frying or cold dishes, while old ginger is more pungent and is generally used for soups, stews, etc.