SPRING ONION HEALTH BENEFITS AND MINERALS

Posted in GREEN LEAVES VEGETABLES HEALTH BENEFITS AND MINERALS

Health benefits:

1.  Scallions are very low in calories; 100 g of fresh leaves provide just 31 calories. Nonetheless, they contain many noteworthy flavonoid anti-oxidants, plant fiber, minerals, and vitamins that have proven health benefits.

2.  Being leafy-greens, scallions naturally contain more plant-derived antioxidants, and dietary fiber than their fellow allium members like onions, shallots, etc. 100 g fresh spring onions provide 2.6 g or 7% of daily-recommended levels of fiber.

3.  Scallions, like leeks, possess proportionately less thio-sulfinates anti-oxidants than that in the garlics. Thio-sufinates such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide convert to allicin by enzymatic reaction when its leaves disrupted (crushing, cutting, etc.). Laboratory studies show that allicin reduces cholesterol production by inhibiting the HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral, and anti-fungal activities.

4.  Allicin decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring a reduction in the total blood pressure. In addition, It blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease an overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.

5.  Spring onions contain healthy composition of vitamin-A (997 IU or 33% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, zea-xanthin, and lutein. Together, they help the body protect from lung and oral cavity cancers.

6.  They also have some other essential vitamins such as vitamin C, and K. In fact; scallions are one of the richest sources of vitamin K. 100 g of fresh greens provides 207 µg or about 172% of daily-recommended intake of this vitamin. Vitamin K has a potential role in bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of Alzheimer's disease.

 

7.  Spring onions are plentiful in B-complex vitamins as well as some essential minerals such as copper, iron, manganese, and calcium. The leafy greens contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh leaves provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.

Minerals:

 

Nutrient value per 100 g

 

PRINCIPLE

NUTRIENT VALUE

PERCENTAGE OF RDA

Energy

32 Kcal

1%

Carbohydrates

7.34 g

6%

Protein

1.83 g

3%

Total Fat

0.30 g

1%

Cholesterol

0 mg

0%

Dietary Fiber

2.6 g

7%

VITAMINS

Folates

64 µg

16%

Niacin

0.525 mg

3%

Pantothenic acid

0.075 mg

1.5%

Pyridoxine

0.61 mg

5%

Riboflavin

0.080 mg

6%

Thiamin

0.055 mg

5%

Vitamin A

997 IU

33%

Vitamin C

18.8 mg

31%

Vitamin E

0.55 mg

4%

Vitamin K

207 µg

172%

ELECTROLYTES

Sodium

16 mg

1%

Potassium

276 mg

6%

MINERALS

Calcium

72 mg

7 %

Copper

0.083 mg

9%

Iron

1.48 mg

18.5%

Magnesium

20 mg

5%

Manganese

0.160 mg

7%

Phosphorus

37 mg

5%

Selenium

0.6 µg

1%

Zinc

0.39 mg

3.5%

PHYTO-NUTRIENTS

Carotene-ß

598 µg

--

Crypto-xanthin-ß

0 µg

--

Lutein-zeaxanthin

1137 µg

--

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