Here are all the reasons to get with green onion as a staple ingredient

By January 18, 2017 Recipes No Comments
20170116-IMG_0059
ashley-vangel

By: Ashley Vangel

The presidential inauguration will be happening later this week and the government will be taking a drastic right turn. As the future generations of America, we have an amazing opportunity in these difficult times to step up and put country ahead of party. Regardless of what side you stand for, we can all agree that eating a healthy diet with a variety of fruits and vegetables is a great way to improve health, right? So let’s veer our attention away from the soon-to-be president and towards a new vegetable on the block, green onions.

Green onions are also often referred to as spring onions or scallions. These veggies are not only super versatile, they’re also really big on taste. Green onions add a slightly pungent flavor to your meal, but aren’t as strong as the onion bulb. They have white bulbs and edible green tips that can add so much flavor to different recipes, both when raw or cooked.

One of the best characteristics about green onions is that once you buy one stalk, you can easily grow endless amounts more! Green onions are one of the easiest food scraps to regrow. Just take the leftover green onion roots (the white bulb portion) and place them in a glass with the roots facing down. Fill the glass with enough water to cover the roots, and change out the water every few days. New green onions will begin to sprout within a week!

A single stalk of green onion offers over 15 percent of the daily recommended allowance of vitamin K. Vitamin K is crucial for bone growth, development and maintenance. They also contain a good amount of vitamin C, which acts in our bodies as an antioxidants. Vitamin C is an antioxidant that protects the body’s cells and promotes healthy tissue growth. It’s important for repairing body tissue and maintaining the strength of bones and teeth. A half cup serving of green onions offer about 12 percent of your daily vitamin C needs.

Green onions are also a rich source of phytochemicals, including quercetin and anthocyanins. Studies show these particular phytochemical compounds promote immune system function. Quercetin also provides anti-inflammatory and anti-histamine advantages.

Try adding green onions to your favorite salads, sandwiches, and pasta dishes. They also act wonderfully as a fresh garnish for soups, stews, and casseroles. For a more mild onion flavor, substitute the white bulbs for a yellow onion in your recipes.

So instead of focusing all of your attention on the politics this week, try out a new vegetable and see how you like green onions!

Ashley is a registered dietitian and a licensed dietitian in the state of Texas. She graduated from Framingham State University, majoring in nutrition and dietetics and she completed her dietetic internship at the University of Connecticut. (more)

 

For more food knowledge bombs, check us out on #WellnessWednesdays!

Leave a Reply

Your email address will not be published.