Spring onions are high in vitamins and minerals, so it’s a shame not to take advantage of the season and incorporate them into your diet as much as possible.
It has antimicrobial effects, reduces inflammation, relieves colds, and improves digestion.
Keep in mind that the green part of the spring onion should not be thrown away, as it contains ingredients that are great for our health.
It protects the heart
It is full of antioxidants that protect cells in the body from damage caused by free radicals. In addition, onions maintain blood pressure within normal limits and reduce the risk of blood clots.
It is good for the eyesight
It protects against inflammation and lowers the risk of retinal disease. It contains vitamin A, which is essential for the formation of proteins in the eyes that are responsible for clear eyesight. People who do not get enough of this vitamin may develop night blindness and other conditions. One onion supplies approximately 3% of the daily requirement for vitamin A.
It strengthens the bones
Onions are high in vitamins C and K, both of which are beneficial to bone health. One onion contains around 20% of the required dosage of vitamin K and 2% of the recommended dose of vitamin C. Both promote bone density and strength. Lack of these vitamins raises the risk of developing osteoporosis and fractures.
It reduces cholesterol.
It not only lowers bad cholesterol in the blood but also helps to control sugar levels. Especially the green section, which some people toss away but should be eaten instead.
For more beautiful skin
It helps the body in the production of collagen, which is important for beautiful, healthy and toned skin. Collagen is responsible for slowing down the formation of wrinkles on the face and is found in many creams.
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