Green onion is a kind of seasoning that we are very familiar with. Although green onions may only play an auxiliary role in diet, they play a very important role in health care. Onion has the function of detoxification and cancer prevention.
Green onion (scientific name: green onion system) is a kind of onion, which can be divided into four types: ordinary onion, chopped green onion, shallot and chopped green onion. The scallion is pungent and slightly warm, and has the functions of releasing yang, detoxifying and seasoning, sweating, inhibiting bacteria and relaxing blood vessels. Mainly used for wind-cold common cold, aversion to cold and fever, headache and nasal congestion, abdominal pain due to yin cold, dysentery and diarrhea, internal resistance of insect accumulation, milk obstruction, and unfavorable stool. Onion contains volatile oil, mainly allicin, and also contains diene sulfide and calcium oxalate. In addition, it also contains fat, sugar, carotene, vitamins B, C, nicotinic acid, calcium, magnesium, iron and so on. It is a perennial herb with cylindrical leaves, hollow middle, fragile and easy to fold, and blue. Onion is often eaten as a very common spice or vegetable in East Asian countries and Chinese areas around the world, and plays an important role in oriental cooking. However, in Shandong, there is a way to eat green onions dipped in sauce.
People in China are used to chopping onions and ginger together, frying them in an oil pan until golden (commonly known as "frying" or "frying pan"), and then stewing other vegetables. When cooking noodle soup, such as clear noodle soup or beef noodles, sprinkle chopped green onion (also called chopped green onion) after the noodles are cooked. Chopped onions are also essential in Japanese cuisine, such as miso soup.
Onion has the effects of benefiting lung and activating yang, sweating and relieving exterior syndrome, promoting lactation and stopping bleeding, and relieving pain and healing, and can be used for dysentery, abdominal pain, arthritis and constipation. Onion has a unique spicy taste, which comes from volatile sulfide allicin, which can stimulate the secretion of saliva and gastric juice and increase appetite. Malic acid and phosphate sugar contained in onion can excite nerves, improve and promote circulation, relieve exterior syndrome and clear heat. Eating onions regularly can reduce the accumulation of cholesterol on the blood vessel wall.
Its nutritional function cannot be finished in a few words. It can be said that green onions have many nutritional functions. Eating green onions or leeks three times a week can be eaten raw or used as a flavoring agent, which can achieve the effect of strengthening yang and nourishing yin.
Nourishing yin and strengthening yang: The vitamins in green onions can ensure the normal secretion of human hormones and effectively stimulate sexual desire, thus "strengthening yang and nourishing yin".
Detoxification and seasoning: green onions are pungent and slightly warm, and have the functions of releasing yang, detoxifying and seasoning. It is mainly used for common cold, abdominal pain due to yin cold, aversion to cold and fever, headache and stuffy nose, milk obstruction, and unfavorable stool. Onion contains volatile oil, and its main components are allicin, diallyl sulfur and calcium oxalate. In addition, it also contains fat, sugar, carotene, vitamins, niacin, calcium, magnesium, iron and other ingredients.
Sweating and bacteriostasis: Welsh onion can stimulate the sweat glands of the body and achieve the function of sweating and heat dissipation; Onion oil can stimulate the upper respiratory tract, making phlegm easy to cough up. Allicin contained in onion has obvious antibacterial and antiviral effects, especially on dysentery bacilli and skin fungi.
Anti-cancer: Pectin contained in shallots can obviously reduce the occurrence of colon cancer and has anti-cancer effect. Allicin in onion can also inhibit the growth of cancer cells; Onion also contains trace element selenium, which can reduce the nitrite content in gastric juice and play a certain role in preventing gastric cancer and various cancers.
Stimulate appetite: Raw onions, like onions, contain diallyl sulfide, which stimulates the secretion of gastric juice and helps stimulate appetite. When ingested together with foods containing more vitamin B 1, it will promote the conversion of starch and sugar into heat and relieve fatigue.
Vasodilation: Onion is rich in vitamin C, which can relax small blood vessels, promote blood circulation, prevent dizziness caused by hypertension, keep the brain flexible and prevent Alzheimer's disease. The volatile oil and capsaicin of scallion can remove the fishy smell in greasy and heavy dishes and produce special aroma. If eaten with mushrooms, it can also promote blood circulation.
Lower cholesterol: Green onions can reduce the accumulation of bad cholesterol. People who often eat green onions, even if they are fat, have no increase in cholesterol and are physically strong. The onion leaf part contains more vitamins A, C and calcium than the white part.