Spring onions, members of the allium family, feature hollow green tops with a mild spicy flavor and small white bulbs that are more pungent. They are a versatile ingredient, readily added to soups, salads, stir-fries, or various other dishes.
Health benefits of spring onions
While typically consumed in small amounts, adding about 10 g of spring onions to your daily diet can offer several health advantages.
Spring onions provide fiber: One cup of chopped spring onions provides about 10% of the daily fiber requirement. Fiber promotes satiety, helps maintain low cholesterol, and reduces the risk of diabetes, heart disease, and other conditions.
They support cancer prevention: Spring onions and other allium vegetables may help prevent cancer, especially stomach cancer. The compound allicin, which gives them their distinctive flavor, can inhibit cells from becoming cancerous or slow tumor spread.
Spring onions prevent infections: Extracts from onions, garlic, and their relatives can be used in medicinal compounds to combat bacteria, fungi, and virus. Some varieties can kill or slow the growth of bacteria like salmonella or e. coli.
They reduce disease risk: Allium vegetables are rich in phytonutrients, including antioxidants that protect cells from damage. Antioxidants in spring onions, such as flavonoids and polyphenols, neutralize free radicals, which can contribute to cancer, heart disease, and age-related diseases.
Spring onions boost immunity: They provide vitamin C and quercetin, a plant compound with strong antioxidant properties. Both contribute to a stronger immune system, helping protect the body from illness.
Potential side effects
Despite their benefits, spring onions also have potential side effects.
Drug interactions: Spring onions contain significant vitamin K, which can interact with blood-thinning medications. Individuals taking warfarin to prevent stroke, heart attack, or blood clots should consult their doctor about consuming spring onions.
Allergic reactions: Some individuals may be allergic to spring onions. When the body metabolizes spring onions, histamine is released, leading to symptoms such as:
Red rash
Itching or tingling in the mouth
Swelling around the eyes, lips, or other facial areas
Stomach pain and vomiting
A more severe reaction, anaphylaxis, can cause difficulty breathing and affect the heart, requiring emergency medical attention.
Intolerance: Spring onion intolerance is less severe than an allergy, occurring when the body is sensitive to a component in the onion. After consumption, symptoms like bloating or stomach pain may occur, typically after eating a larger quantity.
Bao Bao. *WebMD*
