Calorie content, benefits and harms of green onions

Green onions are a product with a unique set of vitamins, micro- and macroelements and low calorie content. Fresh green feathers enhance the taste of meat, fish, vegetables, cereals, eggs, and dry onions are an excellent alternative to salt for those who decide to stop using it. Regular use of greens has a beneficial effect on the work of internal organs, improves appearance, and increases immunity.

From the material you will learn: how many calories are in green onions, what is its chemical composition and what benefits it brings to the body.

The chemical composition of green onions

Green onions have been used as food since ancient Asia. Wild greens were used as a seasoning for dishes and in raw form by nomadic shepherds. Gradually, the culture spread throughout the world.

Green onions are a source of vitamins, micro- and macroelements, antioxidants. The product contains about 30 mg of ascorbic acid per 100 g, which is 50% of the daily value of the vitamin for an adult. Sulfur is responsible for the specific smell of onions - its amount is 24 mg.

Table of vitamin and mineral composition of green onions (per 100 g).

Calorie content, BJU and glycemic index

Nutritional value of the product per 100 g:

• calorie content - 20 kcal;
• proteins - 1.3 g;
• fats - 0.1 g;
• carbohydrates - 3.2 g;
• fiber - 1.2 g;
• water - 93 g.

Green feather has a glycemic index of 15 units. Low glycemic load - 1 unit. This means that the product does not cause a sharp jump in blood sugar, and it is allowed to use it for diabetes.

Useful properties of green onions for the body

The benefits of the product are due to its rich chemical composition:

• vitamin B4 helps to normalize sleep, improves memory, maintains the structure of cell membranes, transmission of impulses to the central nervous system, accelerates the absorption of fat, reduces inflammatory processes in the body;
• folic acid reduces symptoms of depression, improves mood, sleep and appetite;
• ascorbic acid increases the body's defenses;
• zinc improves the condition of the skin, hair, nails, supports the immune system;
• essential oils normalize the digestive function, remove cholesterol from blood vessels, lower blood pressure;
• phytoncides have antibacterial action and kill fungal infections;
• sulfur has an anti-inflammatory effect, prevents the development of arthritis;
• phosphorus supports the health of dental tissue and bones;
• beta-carotene serves as prevention of decreased visual acuity, the appearance of cataracts;
• fiber regulates bowel function - improves peristalsis, relieves constipation;
• regular consumption of green onions helps to strengthen blood vessels, restore the work of the heart muscle thanks to calcium, potassium, magnesium, vitamin PP;
• chromium is responsible for regulating blood sugar levels and slowly releasing glucose into muscles and cells.

Specialists from the National Cancer Institute in the United States and the Shanghai Cancer Institute in China have conducted studies, during which they found that regular consumption of green onions promotes the binding and elimination of free radicals, inhibits the formation and growth of cancer cells.

Another study published in the journal of the National Cancer Institute found that men who ate chives frequently had a lower risk of developing prostate cancer compared to those who did not.

A large amount of folic acid makes onions as beneficial as possible for pregnant women. Eating foods rich in folates prevents pathologies of the development of the fetal neural tube, heart muscle. Ascorbic acid helps the iron to be absorbed in the woman's body, prevents the development of fetal hypoxia. Magnesium normalizes muscle tone, heart rate, strengthens the blood vessels of the mother and child. Calcium is beneficial for the development of fetal bones, maintaining the health of the mother's bones and teeth.

For children, the product is introduced into the diet, starting from 8 months, as part of cooked dishes. Raw onions are given after a year. Regular use increases the defenses of the child's body, improves digestion.

Reference. Christopher Columbus brought the bow to America. The culture was first planted on Isabella Island, and then it spread throughout the mainland.

The healing properties of green onions:

• elimination of edema;
• normalization of water-salt balance;
• normalization of blood sugar levels;
• reducing the risk of blood clots;
• normalization of blood pressure;
• prevention of peripheral vascular and cardiac muscle diseases.

Nutritionists advise not to give up the use of green onions, because it enriches the taste and aroma of dishes from vegetables, meat, eggs, fish and cereals. Young, tender stems can be eaten raw in fresh salads. The calorie content of green onions is insignificant, only 20 kcal per 100 g, so it can be included in the weight loss menu without fear.

Important! Chewing green feathers for 2-3 minutes kills germs in the mouth, throat, and lips.

Harm and contraindications for use

Harmful properties of green onions:

• specific smell from the mouth after consuming the product;
• irritation of the stomach lining;
• increased acidity of gastric juice;
• heartburn and belching;
• decreased action of blood thinners.

Contraindications:

• inflammatory liver diseases (hepatitis, cirrhosis);
• stomach ulcer gastritis;
• bacterial gastrointestinal diseases;
• high blood pressure;
• bronchial asthma;
• allergy;
• exacerbation of obstructive pulmonary pathologies;
• pancreatitis.

In the stage of remission of inflammatory diseases the pancreas and gastrointestinal tract, the product is introduced into the diet gradually and only after consulting the attending physician. Green feathers are thermally treated to reduce negative effects on the body.

The ban on the use of onions in inflammatory processes in the pancreas is due to the presence of aggressive essential oils in the product, contributing to increased secretion of the organ. The fiber in green feathers increases gas production, causing painful, unpleasant sensations.

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Conclusion

Green onions are an indispensable ingredient in many dishes. Its moderate bitterness and aroma set off the taste of poultry, fish, eggs, vegetables.The rich chemical composition of feathers helps to strengthen the body's defenses, restore the functioning of internal organs, and reduce the risk of oncology. Minerals strengthen the bone, muscle, cardiovascular system.

People suffering from inflammatory diseases of the gastrointestinal tract, allergies, bronchial asthma should use the product with caution, monitoring the reaction of the body.