In our country, it has been said since ancient times that eating onions in spring is helpful to health. According to the theory of health preservation in traditional Chinese medicine, eating onions in spring is helpful to the rise of liver qi. Modern medicine also believes that eating onions in spring has high nutritional value and can prevent and treat diseases. Let's see what effect eating more onions has in spring.

Eating onions and nourishing liver qi in spring is the season of the liver. The liver governs the rise and fall of yang qi and the release of qi and blood. Liver qi is suitable for rising, most afraid of inhibition. If the ascending of liver qi is blocked, it will cause stagnation of qi and blood, affect the functions of other viscera and lead to diseases. Chinese medicine believes that onions are warm and pungent, and have the function of relieving exterior syndrome and activating yang. Eating more onions in spring is helpful to promote the rise of liver qi and avoid the suppression of Yang Qi, which is very beneficial to the health in spring.

Eating onions in spring can supplement rich nutrition. In early spring, onions are tender, fragrant and nutritious. Modern nutrition research found that onion contains protein, fat and a lot of vitamin elements, such as vitamin B 1, B2, vitamin C and so on. It also contains minerals such as calcium, iron, phosphorus and zinc. In addition, onion also contains bioactive components beneficial to human body, such as polysaccharide, carotene and allicin. In spring, people's metabolic function is gradually enhanced, and the demand for nutrition is also increasing. At this time, eating more onions can ensure the supplement and balance of nutrition.

Eating onions in spring can prevent the increase of bacteria and viruses in spring, and people are easily infected with various epidemic diseases. The volatile substances contained in onion have a strong bactericidal and inhibitory effect on virus reproduction, and have a significant preventive and therapeutic effect on diseases such as influenza, dysentery and fungal infection that are prone to occur in spring. For example, cooking soup with scallion, scallion beard and fermented soybean can treat the common cold in spring, and mashing scallion and dandelion can treat skin infection. Onions can also lower blood fat and blood pressure, and prevent cardiovascular and cerebrovascular diseases. Antioxidants contained in onions have anti-cancer and anticancer effects.