5 Reasons Why You Should Start Cooking With Spring Onions

Spring onions, or scallops as they are more commonly known, are some of the more overlooked and underappreciated vegetables out there. They are used quite a bit in Southeast Asian and East Asian cuisine. Most people use them because they lend the dish a unique flavor and make it look visibly interesting. Scallops come in a variety of colors: red, white, and yellow.

They not only make for a great garnish, but they are also an easy way to infuse your meals with some substantial health benefits. Spring onions are filled with essential vitamins and minerals, like thymine, phosphorus, vitamin A, vitamin C, vitamin B2, magnesium, and potassium. These greats veggies are also extremely low in calories, and can even be eaten raw, making them very versatile.

Below are some great health reasons that should make you want to include spring onions in just about all of your dishes:

Spring Onions Aid In Digestion

Spring onions have a lot of dietary fiber, like most green veggies. This means they help push food through your digestive tract. They also help satiate your stomach, so you won’t overeat which makes regulating your weight easier.

Spring Onions Boosts Your Immune System

As previously mentioned, scallops have a lot of essential vitamins, including vitamin A and vitamin C. These two vitamins help to strengthen your immune system, making it easier to protect your body from infections.

Spring Onions Controls Blood Sugar Level

The sulfur contained in spring onions improves your body’s ability to produce insulin, which is a vital factor in regulating your blood glucose levels.

Spring Onions Prevents Cold

Scallops also have antiviral and antibacterial properties. If you’re in the middle of flu season, then it may be time to start sprinkling spring onions on your meals.

Spring Onions Help Fight Cancer

The sulfur compound of spring onions, allyl sulfide, has the ability to combat free radicals and inhibit the growth of cancer producing enzymes.