1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

Introduction of spring onion ingredients

Shallots aliases: shallots, green onions, fire onions, four seasons onions, fine rice onions. Alliums belong to the Liliaceae family, which are the stems and leaves of perennial herbs onions, with green onion leaves on the upper part and white onion on the lower part. Originating in Siberia, my country has a long history of cultivation and is widely distributed, with Shandong, Hebei, Henan and other provinces as important origins

nutritional value

1. Like onions and green onions, raw onions contain allyl sulfide.

2. The leaf part of onion contains more vitamin A, vitamin C and calcium than the white part.

3. Onion contains volatile oil and capsaicin with a pungent odor, which can remove the peculiar smell in greasy and thick dishes such as fishy mutton, produce a special aroma, and have a strong bactericidal effect.

Edible effect

1. Antipyretic and expectorant: The volatile oil of onion and other active ingredients can stimulate the sweat glands of the body to achieve the effect of sweating and heat dissipation; onion oil stimulates the upper respiratory tract, making it easy to cough up sticky phlegm.

2. Promote digestion: Onion also stimulates the secretion of digestive juices in the body, which can strengthen the spleen and appetizers and increase appetite.

3. Antibacterial: Allicin contained in onion has obvious antibacterial and virus effects, especially against Shigella and dermatophytes.

4. Anti-cancer and anti-cancer: The pectin contained in chives can significantly reduce the occurrence of colon cancer and has anti-cancer effects. The allicin in onions can also inhibit the growth of cancer cells.

5. Promote blood circulation: The leaf part of onion contains more vitamin A, vitamin C and calcium than the white part of the onion. Green onions contain a considerable amount of vitamin C, which can relax small blood vessels, promote blood circulation, help prevent dizziness caused by elevated blood pressure, keep the brain flexible and prevent Alzheimer's.

6. Enhance physical fitness: People who often eat onions, even if they are fat and fat, their cholesterol does not increase, and their physique is strong.

For people

suitable for majority of the people. Especially suitable for mental workers.

Taboo crowd

Those with gastrointestinal diseases and ulcers should eat it with caution;

Buying skills

1. When choosing green onions, everyone mainly looks at the whiteness of the green onions. If the white area of the green onions accounts for less than one-third of the whole green onions, it means that the quality of the green onions is not good and the taste is very poor. The best ratio is one ratio. One, such scallions and scallions are authentic and taste better.

2. When we prepare cold dishes in summer, we will choose green onions for mixing. Such green onions are generally better to choose southern green onions, because these kinds of green onions generally require delicate taste and moderate spiciness, so that they can be completely integrated into cold dishes. It tastes amazing.

3. When we choose the shallots in the south, we must pay attention to carefully check the leaves of the shallots. This is very important, because when I prepare cold dishes, I mainly use the leaves of the shallots, so if you see the leaves of the shallots turn yellow, Or if you have yellow spots, then absolutely don't buy them, buy emerald green leaves.

Nutrition Facts List of Shallots

[Nutrition content per 100g]

basic nutrition

Energy 27 kcal

Protein 1.6 g

Fat 0.4 g

Carbohydrates 4.9 g

Crude Fiber 1.4 g

lipids

Monounsaturated fatty acids g

polyunsaturated fatty acids g

% of polyunsaturated fatty acids in total fatty acids

trans fatty acid grams

Trans fatty acids as % of total fatty acids

Cholesterol mg

Plant sterols mg

Carotene mcg

Lutein micrograms

Lycopene mcg

minerals

Calcium 72 mg

Magnesium 18 mg

Sodium 10.4 mg

Potassium 143 mg

Phosphorus 26 mg

Sulfur 4.74 mg

Chlorine 16.04 mg

Iron 1.3 mg

Iodine mcg

Zinc 0.35 mg

Selenium 1.06 mcg

Copper 0.06 mg

Manganese 0.16 mg

Fluorine micrograms

vitamins

Vitamin A mcg

Vitamin C 21 mg

Vitamin D mcg

Vitamin E 0.49 mg

Vitamin K mcg

Vitamin P (flavonoids) mg

Vitamin B1 (thiamine) 0.05 mg

Vitamin B2 (riboflavin) 0.06 mg

Vitamin B3 (niacin) 0.4 mg

Vitamin B4 (choline) mg

Vitamin B5 (pantothenic acid) mg

Vitamin B6 mg

Vitamin B7 (Biotin) mcg

Vitamin B9 (folic acid) mcg

Vitamin B12 mcg

Vitamin B14 (betaine) mg

amino acid

Leucine 123 mg

Methionine 22 mg

Threonine 79 mg

Lysine 113 mg

Tryptophan 25 mg

Valine 93 mg

Histidine 39 mg

Isoleucine mg

Phenylalanine 61 mg