Scallions are vegetables derived from various species in the genus Allium. Scallions have a milder taste than most onions. Their close relatives include garlic, shallot, leek, chive, and Chinese onions.
Scallions Versus Green Onions: Are They the Same?
The terms “scallion” and “green onion” are often used interchangeably. They may even be used to refer to other kinds of long, green and floppy Allium.
However, there is actually no difference between scallions and green onions. Both of these terms are supposed to refer to the same plant, Allium fistulosum.
Scallions Versus Chives: Which Is Which?
Scallions and chives look similar, so they’re often confused for each other. However, chives are an entirely different plant. Scientifically known as Allium choenoprasum, chives have a pungent smell, but their flavor is less strong than scallions. These two types of Allium are often used as a substitute for each other.
Scallions Versus Shallots: What’s the Difference?
Shallots grow long green stalks that resemble scallions, so it’s not surprising that they’re often mistaken for the latter, especially if they’re picked very young.10 However, as shallots mature, it becomes more evident that they’re a different species of Allium altogether, since they grow bulbs. These bulbs look more like garlic than onion because they consist of cloves.
Health Benefits of Scallions
Besides spicing up your dishes, scallions can also provide a variety of health-boosting vitamins and minerals, including:
Vitamin A — This vitamin is an antioxidant that helps fight against inflammation and damage caused by free radicals.
It also helps maintain proper immune system function, slow the aging process, promote healthy vision and skin, and improve bone health, among others.
Vitamin C — A water-soluble vitamin that also acts as a powerful antioxidant, vitamin C helps improve heart health, boost immune system function, regulate blood sugar levels and fight viral illnesses.
It may also help decrease the risk for the common cold, cancer, osteoarthritis and age-related macular degeneration.
Vitamin K — It helps lower the risk for cardiovascular calcification, heart disease and stroke. Vitamin K plays an important role in blood clotting as well.
Folate — A B vitamin that plays an important role in the function of DNA and other genetic materials, folate may help reduce the risk of neural tube defects in babies, as well as preterm birth, cancer, heart disease and stroke.
Potassium — This mineral balances the electrical and chemical processes in your body, which in turn helps maintain proper muscle contractions, transmit nerve impulses, regulate blood sugar levels and improve blood pressure, among others.
Iron — It plays a role in the formation of hemoglobin, cell growth and differentiation, metabolism, endocrine and brain function, energy production, and immune health.
In addition to the nutrients mentioned above, scallions are a good source of thiamin, riboflavin, magnesium, phosphorus, calcium and dietary fiber. They’re also traditionally used in the treatment of colds, influenza, abdominal pain, headache and heart disease.
Scallions Nutrition Facts
If you’re looking to add flavor to your dish without drastically increasing its calorie content, then you should go for scallions. One medium-sized scallion provides only 4.8 calories. It’s also low in sodium and cholesterol.
To learn more about the nutritional value of this ingredient, check out the table below:
Studies on Scallions
There have been several studies done on scallions to determine their benefits to human health.
For instance, a 2018 study published in the journal BMC Complementary and Alternative Medicine evaluated the effects of scallion’s ethanolic and aqueous extract on body weight and obesity parameters.
The results of the study showed that oral administration of scallion extracts helped reduce body weight as well as liver and adipose tissue weight.
It also helped improve serum lipid profiles, making it a beneficial food for weight management.
Another recent study published in the journal Nutrition Research and Practice evaluated the protective properties of the ethanol extract of Allium fistulosum against non-alcoholic fatty liver disease (NAFLD).
Researchers found that scallion extract provides anti-lipogenic activity in the liver, making it useful for lowering the risk of NAFLD.17
Spring onions add great nutritive and taste value to a dish and can be used in different ways.
Spring onions were grown in Chinese gardens 5000 years ago!
Do you know the onion bulb was worshipped as the symbol of the universe by ancient Egyptians? Nutritionally, green onions have a combination of the benefits of onions and greens. They are an excellent source of vitamin K and vitamin C, and a very good source of vitamin A too.
Spring onions can be added to dal and make it a much tastier dish.
Similarly, you can add it to vegetables like cauliflower and potatoes and it will make an excellent dish. Mushrooms go very well with spring onions and interestingly spring onions can be added to soy nuggets while making a Chinese dish. Spring onions are used in salads as the flavor tends to be milder than other onions. It is used widely in oriental food both as an ingredient and as a garnish.
Spring onion is a nutritious plant, and therefore it provides a host of health benefits to us.
It is a rich source of vitamins and minerals which aids in curing the various ailments. It is seen to have helped in reducing the harmful impacts of various diseases.
Some of the health benefits of spring onions are as follows:
- Spring onion lowers the blood sugar level.
- It is a support against gastrointestinal problems.
- It is often used as a medicine for common cold.
- It is used as an appetizer as it helps digestion.
- It speeds up the level of blood circulation in the body.
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