Introduction: Scallions belong to the Liliaceae family and are perennial herbaceous plants. Both the stem and leaves of the scallion are edible (the upper part is the green leaf, and the lower part is the white stalk).
Scallions have health benefits. Scallions contain volatile oils and pungent substances with a pungent odor, which can remove odors from rich and greasy dishes like fishy ones, creating a special fragrance. They can also stimulate the secretion of digestive juices and improve 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 promoting sweating, expectoration, and diuresis. 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 stalk, while the green leaves seem less important and even become kitchen waste in markets and homes.
In fact, the nutritional value of the green leaves is no worse than that of the white stalk. We often say that different parts of the same vegetable have different nutritional components, a fact that is evident in scallions. In addition to the nutrients found in the white stalk, the green leaves contain many nutrients in higher amounts. For example, the content of vitamin C, carotene, chlorophyll, and magnesium in the green leaves is significantly higher than in the white stalk.
Therefore, throwing away the green 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 stalk. This not only reduces waste and saves on living costs but also allows us to intake a richer variety of nutrients. Why not do it?