This Week: Spring Onions!

Spring onions/scallions are part of the onion family, and are characterise by their small bulbs. They are known to deliver a lot of the flavour of the more mature bulb onions, with less of the ‘bite’. The green leaves are also edible, which offer some different nutrients in comparison to the bulbs.

Spring onions contain almost no fat or carbohydrates, whilst boasting high levels of nutrients, including Vitamin K, Vitamin C, Vitamin A and Folate.     
 
Eating three medium sized spring onions will give you your entire day’s worth of Vitamin K, which is important for blood clotting, bone health and reducing the risks of osteoporosis.  Studies show a correlation between the consumption of these vegetables and reduced risk for myeloma, gastric, colorectal, endometrial, lung, and prostate cancer.

The many antioxidants and bioactive compounds found in these vegetables have been shown to be effective against obesity and related diseases such as high blood pressure and diabetes. The Vitamin A, Vitamin C and magnesium found in them helps to boost your immunity, and the main antioxidants (phytonutrients) help to protect your cells against damage. They have also been linked to helping reduce ‘bad cholesterol’ (LDL) and improve ‘good cholesterol’ (HDL).

Detriments: Onion allergies are quite rare, but it can occasionally happen. Also, if you are on blood thinners (Warfarin) you need consistent amounts of Vitamin K in your system, which means limiting your intake of green onions and other leafy greens. Your diet will need to be discussed with your GP/dietician.