Spring onion
- 28%

Spring onion


(spring onions) scallions  are leafy herbs in the allium (lily) family of tunicate bulb vegetables which also includes onionshallots…etc. Precisely speaking, the term “spring onion” denotes to bulb along with its top greens of Allium fistulosum (Welsh onion) plant, a sub-species in the large onion (allium) family, especially in the west (Europe). The other name of spring onions is green bunching onions.


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  • Spring onions (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.
  • Being leafy greens, scallions naturally carry more plant-derived antioxidants, and dietary fiber than their fellow bulb (Allium) members like onionsshallots, etc. 100 g fresh spring onions provide 2.6 g or 7% of daily recommended levels of fiber.
  • Spring onions, like leeks, possess proportionately fewer thiosulfonates antioxidants than that in the garlic. Thiosulfonates such as diallyl disulfide, diallyl trisulfide, and allyl propyl disulfide convert into allicin through enzymatic reaction when its leaves subjected to crushing, cutting, etc. Laboratory studies show that allicin decreases cholesterol production by inhibiting the HMG-CoA reductaseenzyme in the liver cells. Further, it also found to have antibacterial, antiviral, and anti-fungal activities.
  • Allicin decreases blood vessel stiffness by release of nitric oxide (NO), and thereby, bring a reduction in the total blood pressure. Also, It inhibits 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.
  • Spring onions contain a good proportion of vitamin-A (997 IU or 33% of RDA per 100 g) and other flavonoid phenolic antioxidants such as carotenes, zeaxanthin, and lutein. Together, they help the body protect from lung and oral cavity cancers.
  • 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 osteoblastic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has an established role in the treatment of Alzheimer’s disease.
  • 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.

250 gm, 500 gm

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