This vegetable of many names can increase immunity, fight cancer and promote weight loss

It is crunchy, green and undervalued.

Although fashionable foods like Kale and avocado often steal foci, there is a low -calorie vegetable that has probably been overlooked that provides both flavor and health benefits.

Do not forget the breathing houses when you arrive at the grocery store to store -you.

What are spring onions?

Consider them as the oldest and slightly more daring cousins ​​of Scallions. Although they are often used and mistaken for each other, the key difference is the small light bulb at the base of a spring onion, according to Kitchn.

They are sweeter and smoother than regular onions, but their green stems provide a more intense taste than the squares. Spring onions are widely used worldwide as decorations, flavor enhancers and even as a central ingredient in numerous dishes, particularly in East Asian kitchens.

And, although they can do -you cry, they will not be as brutal as the usual onions. This is due to the fact that spring onions contain lower levels of enzymes and sulfur compounds that trigger those tears that burn their eyes when treated.

What are the health benefits of spring onions?

Spring onions belong to the Allium family: the same group of sharp plants that includes garlic, leeks, onions and chives.

“Allium vegetables contain antioxidants that have been shown to help immune health and prevents inflammation and various diseases such as cancer and heart disease,” Jessica Levinson, a registered dietitian and culinary nutrition expert, told Prevention.

Researchers are not entirely sure of how it works, but it seems that a compound stands out: Allicin, the same substance that provides the Alliums its sharp flavor. Studies suggest that it can help prevent cells from becoming cancer or reduce tumor spread.

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

Its high fiber content does not hurt either. A cup of chopped stairs contains about 10% of the recommended daily intake.

This can help reduce cholesterol levels, regulate blood sugar, improve digestion and even support weight management by keeping -more to the maximum.

But fiber is not the only thing that spring onions have on sinks. They are also loaded with vitamin K, which plays a crucial role in the health of bones and can help prevent osteoporosis.

You will also find a large number of vitamin A compounds and plants such as carotene, lutein and zeaxantine, all known for supporting eye health and protecting against vision problems such as age and cataracts related macular degeneration.

Add a healthy dose of vitamin C and quercetin, both powerful immunity, and you have a small vegetable power that can even 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, stomach problems and other diseases.

Of course, you will only get the full benefits if you eat them regularly, and no, ruining a few in a baked potato.

Are there risks to eat spring onions?

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

If you are between 10-15% of North -Americans with irritable intestine syndrome (IBS), onions (including spring onions) could aggravate your symptoms, according to Healthline.

They can also trigger stomach burns in people with gastroesophageal reflux disease and, in rare cases, can cause allergic reactions.

Symptoms are rash, oral tingling, facial swelling, stomach pain or vomiting. In severe cases, allergies in the spring onion can lead to anaphylaxis, a condition that can jeopardize the life that requires immediate medical care, by WebMD.

More frequently, people are experiencing allogy intolerance, which can cause swelling, gas and stomach ramps, 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 except you are in blood diluators such as warfarin. In these cases, research suggests that eating too much can increase the risk of bleeding.