The High Nutritional Value of Scallions and 3 Mistakes to Avoid
a. Scallions with Tofu: The oxalic acid in scallions can easily form calcium oxalate with tofu, hindering the body's absorption of calcium. Besides tofu, scallions should not be eaten with other foods high in calcium.
b. Scallions with Dog Meat or Rooster: This combination can easily lead to "heatiness" (internal heat). People prone to heatiness should especially eat less. Patients with rhinitis may find their condition worsened after consuming scallions with dog meat.
c. 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.
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.
Nutritional Value of Scallions:
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.
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. Scallion oil can also stimulate the upper respiratory tract, making it easier to expel phlegm.
c. Antibacterial and Antiviral: The allicin 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 have the effect of lowering blood lipids, blood pressure, and blood sugar. When eaten with mushrooms, they can promote blood circulation.
e. Cancer Prevention: The pectin 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.