Useful properties of green plants protect the body from disorders that occur mainly because of a lack of vitamin C, from spring vitamin deficiency and fatigue. Now these once-noted effects of greenery are scientifically confirmed. The first greens have long been considered an excellent means of "spring treatment" - to restore metabolism after a long winter, stimulating life processes in the body.
And it is not surprising, because green plants contain vitamins and trace elements, and mainly vitamin C, a champion in the content of which you can safely call green onions. The main advantage of green onions is that it is the first vegetable that appears in early spring.
Onion is the oldest cultivated plant, whose birthplace is unknown. It was cultivated by the peoples of the countries of the Mediterranean, India, Persia and East Asia. Ancient Egyptians, Greeks and Romans knew leeks as an edible plant. In the latter, he was considered a meal of the rich.
Often, for the onion, sprouts of common onion are used, but at the present time the assortment of markets and supermarkets except for leeks offers all sorts of bunches of green onions, such as onion, slice, chives, chives. On the recommendations of nutritionists it is preferable to add greens to the diet that is characteristic for our latitudes. Along with dill and parsley, the favorite is still the feather bow.
Post-winter syndrome, with the arrival of the first warming, makes itself felt in the form of a lack of vitamins and a decrease in immunity. This can lead to an exacerbation of chronic diseases and susceptibility to catarrhal diseases. Green onions are indispensable in the fight against spring ailments due to their healing power.
It is noticed that people working in a greenhouse, where green onions are grown, do not get flu even during the most severe epidemics. The usefulness of green onions is, first of all, a unique combination of a large number of useful substances and chlorophyll.
Which is the main mix of all green plants, including the onion bush. The role of which is important for hematopoiesis with various kinds of anemia. It also inhibits the growth of pathogenic bacteria. Despite the fact that the onion contains a large amount of water, it also has many biologically active substances - proteins, sugars and minerals.
In green onions contains three times more vitamin C than in its counterpart. In addition, green onions are rich in essential oils and phytoncides, which are excellent assistants in the fight against viruses and infections. They kill not only bacteria, including pathogens, cause the death of pathogens of diphtheria, tuberculosis, tonsillitis, dysentery, disinfect the oral cavity containing millions of bacteria. But the essential oils of onions are a source of sulfur, especially its content in shallots. In onions are present and flavonoids, elements that stimulate cardiac activity.
The shoots of green onions are leading in terms of the content of nitrogen, magnesium, carotene, potassium, calcium, phosphorus and zinc. By the way, it is the lack of zinc, it can cause hair loss and brittle nails, and also negatively affect the reproductive function of women.
To avoid or prevent hair loss, you can use a gruel from the onions of the onions crushed in a blender - this is an excellent tool for solving this problem. It is enough to rub the prepared mixture into the scalp, wrap it with a towel, walk for about an hour, and then wash it off using a shampoo.
In addition, zinc participates in the formation of immunity. And phosphorus and calcium, contained in onions in considerable quantities, are favorable for teeth and gums. Green onions can be used with a diet. In moderate doses, the added onion of onions can diversify the taste of dietary dishes with the restriction of salt, which is important when losing weight.
Onion greens can be added to all kinds of salads, first courses, sandwiches, pates and omelettes. It is an excellent flavor additive, both to meat dishes, and to vegetable vinaigrettes.
By the way, the digestibility of useful substances contained in green onions is enhanced if it is eaten with vegetable oil. However, this vitamin bouquet is not suitable for everyone, or it should be used with caution. Not everyone carries onions without any ailments.
This is especially true for people suffering from liver and kidney disease, as well as the gastrointestinal tract in the acute stage (in spring and autumn). So they, do not get involved in green onions. Since it contains hard-to-digestible fiber and substances that irritate the mucous membrane of the gastrointestinal tract, and can also cause allergic reactions. Now you know everything about green onions, the beneficial properties of which will have a positive effect on your body.