Spring scallions are the most nutritious and rich. Scallions are rich in nutrients such as vitamin A, potassium, and calcium. Adding them to soups enhances their nutritional benefits.
The white part of the scallion is pungent and warm in nature, helping to unblock yang and detoxify, and is extremely effective for colds due to wind-cold. It also aids in bowel movements and reduces inflammation and swelling. In addition to containing large amounts of vitamins and minerals, scallions also contain volatile oil, the main component of which is allyl sulfide, which has strong bactericidal or inhibitory effects on bacteria and viruses.
When respiratory infectious diseases are prevalent in the spring, eating raw scallions can have a preventive effect. Research has found that an increase in malondialdehyde in the human body can cause cell damage, leading to aging and disease. Scallions can significantly reduce malondialdehyde levels, increase the activity of anti-aging enzymes, and delay the aging of tissues and organs. They have a particularly significant protective effect on vascular endothelial cells, preventing thrombosis and lowering blood lipids, which is very beneficial for preventing coronary heart disease and cerebral thrombosis.
Scallions are considered a 'heaty' food, so people with a 'heaty' constitution or weak gastrointestinal function should consume them in moderation.