The use of green onions: useful properties and contraindications

What can decorate a familiar dish, give it an elegant look and add a light little fish better than a feather of green onions? Due to the exceptional simplicity of cultivation (in the country, in the greenhouse, at home on the windowsill), this product can be consumed fresh throughout the year, even when other sources of vitamins are not readily available. This article will tell you how to preserve green onions, what is its use and whether it is harmful from consumption.

Calorie, composition and nutritional value of green onions

Green onions are very low in calories. 100 g of feathers contain only 19 kcal, and if you consider that eating too many green onion feathers will not work, it is still an addition to food, not the main course, then you can not worry about preserving the waist.

The basis of green onions is water (up to 93%), however, the remaining 7% is a real vitamin-mineral firework to strengthen the body.

So, green onions include proteins (1.2%), carbohydrates, including monosaccharides and disaccharides (4.7%), fiber (0.8%), as well as organic acids, essential oils, pectins and ash. Fats in green onions are not at all!

Vitamin group in green onions is represented in a wide variety. If you arrange the vitamins contained in feathers in a decreasing manner, the series will look like this: ascorbic acid (vitamin C), folic acid (vitamin B9), beta-carotene (vitamin A), tocopherol (vitamin E), niacin (vitamin B3, it the same PP), riboflavin (vitamin B2), thiamine (vitamin B1).By the way, there are more vitamins in feathers of green onions than in the bulb itself.

The list of macronutrients in green onions is also impressive. This (descending): potassium, calcium, magnesium, sodium, phosphorus. Of the trace elements in green onions, copper is the most abundant, in addition, there is molybdenum, cobalt, iron, zinc and manganese.

The nutritional value of green onions is determined by its chemical composition. So, The only drawback noted by nutritionists in green onions is the relatively high sugar content. But among the advantages can be identified: the absence of fat (saturated and polyunsaturated) and cholesterol; minimum sodium content with a very high content of fiber, calcium, iron, manganese, magnesium, potassium, a sufficient amount of zinc and phosphorus, as well as a very high content of vitamin C, A and B vitamins.

Useful properties and treatment of green onions

The benefits of green onions are legends. Due to its composition, these feathers work as an antiseptic, have anti-inflammatory, bactericidal, antimicrobial properties.

Green onions, mainly due to the volatile action contained in it and the loading dose of vitamin C, provide excellent prevention of influenza and other respiratory infections (like viral,and bacterial), increasing the overall body resistance and vitality.

Also Scallions are incredibly good for digestion. It helps to improve the process of metabolism and rid the body of toxins, slags and other unnecessary products. Just a pair of green onion feathers is enough to improve the appetite, while the process of assimilation of food is much better, and the feeling of overeating does not occur.

Due to the large amount of chlorophyll, green onions have a positive effect on hematopoietic processes, and there is a general improvement in the blood composition. By activating the white blood cells, which are the main defenders of the body against atypical cells, green onions help prevent cancer. And the increase in the amount of hemoglobin in the blood affects the general well-being of a person - there is a feeling of cheerfulness, readiness to commit active actions. Therefore, green onions are shown to people suffering from chronic fatigue and stress. The beneficial effect of green onions on the cardiovascular system is noted, it is even recommended to use it for the prevention of atherosclerosis. Also this product normalizes blood pressure.

Calcium and phosphorus contained in green onions are necessary for joints, bones and teeth, and zinc improves the condition of the skin, nail plates and hair (there is a positive effect of onion consumption with pronounced hair loss and baldness). In addition, the lack of zinc in the body adversely affects the reproductive function and weakens the immune system.

Chives prevent the formation of kidney stones. This product is included in the diet for diabetes, as well as used in dietology to get rid of excess weight, which contributes to the high content of fiber in the feathers of green onions. In addition, it is noted that green onions, added to unsalted food, makes it less fresh, which is also important in dietary nutrition, based on limiting the amount of salt in consumed dishes.

Green onions for men

In addition to the general strengthening effect that green onions exerts on the human body, there are several reasons to recommend this product to men.

What is useful bow, especially green, for men, well understand those representatives of the stronger sex, who are faced with painful manifestations of prostatitis. Unfortunately, in modern conditions, most men after 40-50 years know what this disease means. Green onions, regularly consumed from a young age and especially in adulthood, reduces the likelihood of this disease and alleviates its symptoms.

Also, green onion feathers increase sperm motility and increase their number, which increases the likelihood of conception. In addition, green onions is a natural aphrodisiac, and also contributes to the enhancement of education in the body of the male hormone - testosterone, so that the man becomes more active sexually. Thus, green onions are recommended as prevention of impotence.

Green onions during pregnancy

The benefits of green onions for women also have their own characteristics, especially for the period of pregnancy.

Eating a pregnant woman is a serious science. Not only the development of the fetus, but also the health of the future mother itself depends on what substances the woman will receive during this period. Therefore, the fact that a woman can not pay attention in everyday life during pregnancy becomes paramount.

Vitamin B9, contained in green onions, is absolutely necessary at the initial stages of the origin of life - when cell division, the formation of the nervous, circulatory system, organs and tissues of the fetus. Deficiency of this substance can lead to abortion, as well as cause various abnormalities in the development of the child. therefore women are strongly advised to use green onions before pregnancy, as well as during the first trimester.

In addition, during pregnancy, green onions are also necessary for performing common useful functions peculiar to this product, because flu and other viral infections for a pregnant woman can be much more dangerous than for other categories of patients. Also, as noted, green onions improves overall health, relieves fatigue, helps to increase appetite and improves sleep - all this is absolutely necessary for a pregnant woman.In addition, pregnant women are especially susceptible to avitaminosis, from this point of view a few feathers of green onions can be a real magic wand!

Storage, methods of harvesting green onions

Any housewife knows how quickly green onion feathers turn into unappetizing porridge and how difficult it is to keep this product fresh for at least several days. At the same time all the useful properties of green onions are also lost quite quickly.

Heat treatment is not the best option for extending the life of green onions: almost everything that has been described above about the positive effects of this product on health refers exclusively to fresh feathers.

Therefore, it is desirable to eat green onions immediately after harvest, especially since these shoots can be grown all year round. However, if the harvest of green onions is too large or for other reasons it is necessary to preserve it for a long time, there are several ways to protect the feathers from rapid spoilage.

Fresh

Fresh greens can be stored for several days, putting it in a jar of water like a bouquet. With green onions, this method does not work - from contact with water, feathers very quickly lose their shape and begin to "swim." Therefore, to store green onions can be either in the cellar or in the refrigerator. Due to the bad impact on the feathers of the water, it is better not to wash them beforehand, and if necessary, wipe with a dry rag or napkin, and if there is moisture on the feathers, first dry them well. Also, before storing, remove all dried and damaged feathers.

There are several ways to store green onions in the refrigerator.

The first option - a glass jar, tightly covered with a lid, allows you to keep the feathers fresh for several weeks.

The second option is to put the feathers in a plastic bag, tightly tie it, after making a few holes for ventilation. Before placing the feathers in the package, they must be kept in the refrigerator without packaging for half an hour.This will reduce the temperature of the onions and avoid condensation on the inner walls of the bag when the onions are placed in the refrigerator (as was said, water greatly reduces the shelf life of the green onions).

This option is not suitable for the no-frost system refrigerators, since in their chambers the product dehydrates too quickly when air is supplied.

You can also keep onions wrapped in a thick cloth.

Frost

Freezing green onions is a fairly simple method of long-term storage. In this case, the feathers still need to be washed and dried, as the thawed onions will be immediately added to the food. It is better to store the onion in cut form at once - after defrosting, it will be inconvenient to cut it, and the whole feathers will no longer be suitable for use.

For freezing suitable special containers or bags with strings. Some advise using clean and dry plastic bottles for this. First, the onion is laid out on a flat surface and placed in the freezer for a few hours, and only after full freezing is it decomposed into a prepared container - otherwise the green mass will freeze into a single lump, and it will only be necessary to use it completely (the onion cannot be re-frozen).

It should be understood that freezing allows you to keep green onions suitable for adding to various dishes, however, the green feathers will lose their pristine freshness irrevocably.

Salting

This is an uncommon way of storing onions, and meanwhile - a good option for preparing the product for future use.

Washed, dried and sifted green onions should be crumbled and layered on glass jars in layers, generously sprinkling them with salt (salt consumption - 200 g per 1 kg of onion). Banks tightly closed and stored in the refrigerator for up to six months.

In addition to salting, green onions can also be canned and pickled.

For preservation, green onion feathers, washed and cleaned, are placed vertically in sterilized glass jars (feathers must be shortened in advance on the height of the jar). Then pour boiling water into the jar, cover and leave to warm for five minutes. Then the water is drained, boiled and repeat the procedure again. After the second drain, a brine is made on the basis of the same water (2 tablespoons sugar, 1 tablespoon 2 liters of sugar per 1 liter of water).salt, 1 tbsp. 9% vinegar, bay leaf, bitter peppercorns, allspice, cloves - to taste). Marinade is boiled for several minutes, poured into jars, after which they are rolled up with lids and turned upside down to cool completely.

Marinade can be prepared according to another recipe. Dry white wine is diluted with water in a 1: 1 ratio, boiled for several minutes with the addition of a small amount of liquid honey (approximately 2 tbsp. Per 300 ml of wine), a pinch of salt and a few sprigs of fresh thyme. The cans prepared in the manner described above are filled with marinade, covered with onions, covered with lids and sterilized in a water bath (0.5 l - 10 minutes, 1 l - 15 minutes), then removed from the heat, rolled and turned over to cool.

How to use green onions in cosmetology

As it was said, zinc contained in green onions improves skin condition, strengthens nails and hair, thanks to which the product has been used in cosmetology.

Green onions for this purpose use only fresh, not cooked. From onion feathers with the help of a blender or a meat grinder cook gruel, which is used as a mask for hair or compresses on the nails. The exposure time is at least 40 minutes.Wash off the mask and compress need warm water with baby soap. To improve the effect, the procedure should be carried out twice a week.

Green onion in cooking

Chives are used in cooking mainly as an additive to any dishes, except perhaps desserts. These elegant feathers can decorate the look and taste of a variety of snacks, soups, sauces, vegetables, meat and fish.

For example, chicken broth sprinkled with fresh scallions acquires an absolutely incredible taste and aroma. Scrambled eggs and scrambled eggs are perceived in a new way with green onions. With spicy onion feathers, ordinary sandwiches become much tastier.

However, in some dishes green onion performs the function of the main or one of the main ingredients.

For example, okroshka and botvinia are cold soups, unthinkable without adding a huge amount of green onions. Salads are made on the basis of green onion feathers, as well as pie filling (usually mixed with boiled eggs, but possible without them).

Green onions can be added in sliced ​​form (familiar to us in cubes or more exotic oriental way - sliced ​​diagonally with elongated feathers), but to onion high-calorie meat dishes and saloons are served whole.

Green onions can even be baked on a brazier, having previously greased with vegetable oil. The processing time is just a couple of minutes, and the result is simply extraordinary, especially if you season the dish with spicy tomato sauce.

Contraindications and harm to green onions

It would be wrong to speak about the dangers of green onions. Simply, there are conditions in which this product cannot be abused or limited to its reception in small portions.

So, with caution you need to eat green onions for people suffering from various diseases of the kidneys, gall bladder, liver and gastrointestinal tract, especially in the infectious form and especially during the period of exacerbation.

Excessive amount of eaten green onions can not only lead to irritation of the mucous membrane of these internal organs, but also increase the acidity of the gastric juiceThis explains the contraindications to the uncontrolled use of green onions with high acidity, even if acutely flowing diseases are absent.

Hypertension, tachycardia and other pronounced problems of the cardiovascular system - a reason not to abuse green onions.Finally, there are cases when an excessive amount of this product provoked a deterioration in the condition of people suffering from bronchial asthma.

If we discard these reservations, it is safe to say that green onions are considered to be one of the most healthy, affordable and tasty foods on our table.