This Veggie fights the disease and can help in losing weight

It is fresh, green and criminally underestimated.

While super -fashioned foods like Kale and Avocado often steal attention, there is a low -calorie tool that you probably have been with a look that gives so much aroma that it makes health benefits.

Just don’t forget the respiratory mint when you hit the grocery store to reserve.

What are the spring onions?

Think of them as older cousins, a little bolder. While they are often used – and mistake – for each other, the main difference is the small lamp at the base of a spring onion, according to the kitchn.

They are sweeter and softer than regular onions, however their green stalks give a more intense aroma than scaffolding. Spring onions are widely used throughout the globe as garnish, aroma improvement and even as a central ingredient in numerous vessels, especially in East Asian kitchens.

And while they can make you cry, they will not be as brutal as regular onions. This is because spring onions contain lower levels of enzymes and sulfur compounds that cause those tears burned by the eyes when chopped.

What are the health benefits of spring onions?

Spring onions belong to the Allium family – the same group of strong plants that include garlic, leeks, scarves and onions.

“Allium vegetables contain antioxidants that are shown to help immune health and prevent inflammation and various diseases such as cancer and heart disease,” Jessica Levinson, a registered dietitian and culinary food expert, told.

Researchers are not fully sure how it works, but one composition seems to stand: Allicin, the same substance that gives alliums their strong aroma. Studies suggest that they can help prevent cells from returning cancerous or slowing tumors.

Other antioxidants found in spring onions, including flavonoids and polyphenols, work to neutralize free radicals. These unstable molecules can damage cells, speed up aging and increase the risk of chronic diseases, according to the web.

Their high fiber content does not harm either. A cup of chopped scaffolding contains approximately 10% of your recommended daily intake.

This can help lower cholesterol levels, regulate blood sugar, improve digestion and even support weight management by keeping you longer.

But fiber is not the only thing that spring onions have in the shovel. They are also loaded with vitamin K, which plays a crucial role in bone health and can help remove osteoporosis.

You will also find many vitamin A and herbal compounds such as carotene, lutein and Zeaxanthin, all known for supporting eye health and protecting against vision issues such as age -related macular degeneration.

Add to a healthy dose of vitamin C and quercetin-both powerful immune-digitites-and you have taken a small, herbal power plant that can even help kill bacteria, fungi and viruses.

For these reasons, it is easy to see why onions have been used in traditional medicine for centuries to combat colds, flous, stomach issues and other diseases.

Of course, you will only reap the full benefits if you eat them regularly – and not, spraying some in a baked potato does not count.

Are there risks to eat spring onions?

In addition to the issue of breathing, there are some things to keep in mind.

If you are among 10-15% of Americans with irritated intestinal syndrome (IBS), onions – including spring onions – may worsen your symptoms, according to Healthline.

They can also cause heartburn in people with gastroesophageal reflux diseases, and in rare cases, they can cause allergic reactions.

Symptoms include redness, tingling, facial swelling, stomach or vomiting. In severe cases, spring onion allergies can lead to anaphylaxis, a life -threatening condition that requires immediate medical care for the web.

Most often, people suffer intolerance to aleums, which can cause colic, abdomen and stomach – usually if consumed in large quantities.

One more thing: they can interfere with certain medicines.

Spring onions have a mild anticoagulant effect, which can prevent blood clots – a good thing if you are not in blood thinner like warfarin. In those cases, research suggests that eating a lot can increase your risk of bleeding.