Green onions have long been known to people as a source of vitamins, available all year round. This culture came to us from distant countries - the modern territories of Afghanistan and Iran. And today we cannot imagine a single personal plot and holiday table without it. What are the benefits of green onions for the human body? How to store and grow it properly? You will find answers to these and many other questions in our article.
Origin
From the point of view of botany, chives are a type of leaf. How do they appear? To understand this, first let us recall the structure of such a modification of the shoot as a bulb. It has a flat stalk called the bottom. It develops buds, a bunch of adventitious roots and leaves. The latter are represented by three species. The first are juicy and fleshy. They contain a supply of water and nutrients that ensure their viability during the adverse period. Dry film protect leafs from mechanical damage and moisture loss. Green onions are young leaves. Therefore, they are leaders in the content of useful minerals.
Species diversity
To grow green onions, several species of this plant are used. The most common is onion. It is grown for both fleshy bulbs and young feathers. This species is unpretentious, so it is easy to grow it in a greenhouse, open ground and even on the windowsill.
The next species is leek. He is deprived of a bulb. A thick stalk of leek is mainly eaten, since green leaves are quite hard. Another feature of this species is that as it is stored in it, the content of vitamin C is significantly increased. Onion is a leader in the content of this substance. It has twice as much of this vitamin than other types. A slime onion, which tastes like garlic, is also rich in iron.
Growing conditions
Fresh green onions are a sought-after product throughout the year. The most juicy feathers are obtained when growing this plant in the open ground. To get the crop at the beginning of May, the bulbs need to be planted in the soil in the fall before freezing. During this time, they will have time to take root.
Bulbs are placed in loose soil so that the distance between them is not less than 15 cm. During this period, manure, compost, potash and phosphorus fertilizers must be added to the soil.
When the soil begins to freeze, it needs to be insulated. For this, the bulbs on top are covered with humus, manure, straw or peat. When the snow comes down, this layer is removed, and the bed is covered with a greenhouse. It must pass sunlight and keep warm. Therefore, caring for ground onions is quite simple. The soil must be loosened, watered as it dries, fertilized with substances containing nitrogen.
If planting material begins to germinate in the spring, green feathers will appear only at the beginning of summer. For a good crop, large bulbs should be selected for planting without damage.
Green onions on the windowsill
For growing at home as a planting material, small bulbs are suitable - about 2 cm. The soil is placed in small boxes. Bulbs cannot be buried, as this will lead to decay. The distance between them should be 3-4 cm.
The first week the boxes are stored in a warm place. When green leaves begin to appear, plants need to be placed on a windowsill or other sunny place. Only in this case the feathers will be fragrant and tasty. Water the onions after about two days. So that the growth of young leaves does not stop, only the outermost feathers need to be cut.
The benefits of green onions grown at home are no less than in comparison with the soil crop. Of course, it is not so juicy, but you can have it on your table all year round. So the cultivation of green onions on the windowsill is a fully justified occupation.
What is useful green onions for the human body
Regular use of this product has a positive effect on the work of many organ systems. First of all, it is musculoskeletal, immune and cardiovascular.
What vitamins in green onions determine its benefits? Since this product is rich in vitamins C and K, its consumption promotes bone growth.
Green onions have a beneficial effect on skin condition and vision. Vitamin A contained in it is a prerequisite for the synthesis of rhodopsin. This substance activates eye receptors that respond to light. In case of vitamin A deficiency, a disease called "night blindness" or hemeralopia is observed. At the same time, a person does not see well in twilight lighting.
Chives are known as an antioxidant. So called substances that can bind free radicals and toxins in the body. Scientists have found that green onion flavonoids strengthen the immune system, reduce the risk of cancer. A high content of plant fibers and low calorie content make this product indispensable for normalizing digestion and improving appetite.
B vitamins are involved in blood formation, wound healing, restoration of the brain, cardiovascular system and gastrointestinal tract.
Unlike succulent bulb leaves, green feathers contain chlorophyll. Therefore, it increases the iron content in the blood, and hence gas exchange.
Enemy of viruses
Green onions are indispensable for the prevention of colds. Ascorbic acid, or vitamin C, ensures the normal functioning of connective tissue. This substance is not synthesized in the body, but comes only with plant foods.
Scientists have found that in green onions it is twice as much as in oranges. The mechanism of action of vitamin C is based on the inhibition of the action of mediators that cause inflammatory and allergic processes. In this case, the synthesis of antibodies and interferon is accelerated. All this significantly increases the resistance of the immune system to the negative effects of pathogens.
Chemical composition
Of the organic substances in green feathers, carbohydrates prevail - starch, mono - and disaccharides. The protein in it is almost three times less, and the fat content is negligible. Among the minerals, water takes the lead. 100 g of its product contains 93 g. It contains a large number of macro - and micronutrient ions. The first group includes calcium, potassium, chlorine, magnesium, phosphorus, sodium and sulfur. Of the trace elements in green onions, iron, copper, zinc, manganese, chromium and molybdenum are contained.
To the vitamins already listed, it is worth adding a few more. For example, nicotinic acid. This substance is also called vitamin PP. It is important for the implementation of carbohydrate, protein and lipid metabolism. And vitamin K regulates the processes of calcium binding, and, consequently, blood coagulation.
Vitamins all year round
Chives are a universal source of nutrients. Traditionally, it is consumed fresh, adding to vegetable dishes, fish or meat. The calorie content of green onions is small - only 19 kilocalories per 100 g of fresh feathers.
Onions are not only easy to grow, but also stored. Most often this is done by freezing. But onions can also be salted, pickled and canned. However, after such processing it will be suitable only for adding to various dishes.
The feathers are washed under running water, dried and ground. You can fry onion slices before freezing. Then it can be immediately added to the finished dish. Since vegetable oil is added during heat treatment, calories in this case are caloric values up to 250 kcal.
It is better to store frozen onions in a separate food container or bag with strings. But if all the crushed feathers are folded there at once, this mass will be taken “lumpy." Therefore, first you need to decompose the onion cubes in a thin layer on a flat surface and freeze. And already in this form should be placed in containers for further storage in the freezer.
Everything is good in moderation
As you can see, green onions contain a large number of chemical elements and substances. They regulate vital processes. A small calorie green onion makes it possible to use it with any diet. But people with certain types of diseases should be wary of this product. These include: kidney, liver, biliary tract dysfunction, gastritis, and increased acidity. Especially should adhere to this restriction during the period of exacerbation.
Thus, spring onions are a universal source of vitamins and minerals available throughout the year. A person uses this product in cooking, cosmetology and traditional medicine.