Chinese cuisine, profound and extensive, features a wide variety of dishes, a broad range of ingredients, appealing appearances, and fresh flavors, captivating countless connoisseurs. However, as people savor the visual, olfactory, and gustatory delights, they often overlook the heroes behind these classic dishes: the ingredients.
Scallions are one such ingredient. People use them for seasoning, as a bactericide, and to enhance the color of dishes. The green leaves and white stalks often contribute significantly to the visual appeal of the main course.
Not only are they found in famous dishes, but they are also indispensable in daily life. The Chinese custom of stir-frying chopped scallions and ginger in oil until golden before adding other vegetables is common. They are also sprinkled on cooked noodles in a clear soup. In some households, scallions are added to almost every dish, becoming an indispensable part of the daily diet. However, scallions are not universally compatible. Improper pairing can lead to nutritional pitfalls.
I. 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. Additionally, they contain various components such as protopectin, water-soluble pectin, thiamine, riboflavin, niacin, and allicin.
II. Four Major Misconceptions About Eating Scallions
1. Scallions with Tofu
The oxalic acid in scallions can easily form calcium oxalate with tofu, hindering the body's absorption of calcium. This applies not only to tofu but also to other foods high in calcium.
2. Scallions Stewed with Dog Meat or Rooster
This combination can easily lead to "internal heat" (上火). Those prone to this condition should especially limit their intake. Patients with rhinitis may find their condition worsened by consuming this dish.
3. Eating Scallions with Honey
The various enzymes in honey can react with certain components in scallions, producing substances harmful to the human body, which can easily lead to diarrhea and gastrointestinal discomfort.
4. Not Suitable to Eat Scallions While Taking Liuwei Dihuang Pills
Scallions, like garlic, are pungent in taste and warm in nature. They can promote yang circulation, invigorate blood, expel parasites, and detoxify, and are effective in treating colds, wind-cold, headaches, yin-cold abdominal pain, intestinal parasites, and dysentery. However, in the theory of Traditional Chinese Medicine, this effect directly counteracts that of Rehmannia root (地黄) in Liuwei Dihuang Pills. Therefore, combining the two is a significant mistake. It is not advisable to eat scallions while taking Liuwei Dihuang Pills!
III. Who Should Not Eat Too Many Scallions
1. Scallions can be consumed by the general population, but those with gastrointestinal diseases, especially peptic ulcers, should not eat them in large quantities.
2. Furthermore, scallions have a strong stimulating effect on sweat glands, so people with body odor should be cautious about consuming them in the summer.
3. Individuals with a "defensive qi deficiency" (表虚) and those who sweat excessively should also avoid them.
4. Excessive consumption of scallions can also damage vision.