3 Mistakes to Avoid When Cooking with Scallions
How much do you know about the nutritional value of scallions? Scallions are a common ingredient that not only adds flavor and has antibacterial properties but also enhances the appearance of dishes. Did you know, however, that scallions are not suitable for stir-frying with every ingredient? Below, the editor will introduce you to the nutritional value of scallions and common cooking mistakes.
a. Scallions with Tofu
When scallions are mixed with tofu, the oxalic acid in the scallions can easily form calcium oxalate with the tofu, hindering the body's absorption of calcium. This applies not only to tofu but also to other foods high in calcium, which should not be consumed with scallions.
b. Scallions Stewed with Meat Can Cause Internal Heat
Stewing scallions with dog meat or rooster meat can easily lead to "internal heat" (a concept in Traditional Chinese Medicine), and those prone to this condition should especially avoid it. Individuals with rhinitis may find their condition worsened after consuming scallions stewed with dog meat.
c. Eating Scallions with Honey is Not Advisable
It is not advisable to eat scallions with honey. 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.
Nutritional Value of Scallions:
Nutritional Value of Scallions: Per 100 grams of scallions, there are 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.
a. Promotes Digestion and Absorption
Scallions also stimulate the secretion of digestive fluids in the body, helping to strengthen the spleen and whet the appetite, thereby increasing the desire to eat.
b. Antipyretic and Expectorant
The active components in scallions, such as their volatile oil, can stimulate the body's sweat glands to induce sweating and dissipate heat. The 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, with a particularly strong inhibitory effect on *Shigella* bacteria and skin fungi.
d. Scallions Also Help Lower Blood Lipids, Blood Pressure, and Blood Sugar
Scallions also have the effect of lowering blood lipids, blood pressure, and blood sugar. When consumed with mushrooms, they can promote blood circulation.
e. Cancer Prevention
The pectin contained in scallions can significantly reduce the incidence of colon cancer and has anti-cancer properties. The allicin in scallions can also inhibit the growth of cancer cells.