Scallions add flavor and crunch to dishes. This thin spring onion variety is almost entirely edible, with the exception of the roots. This vegetable contains a range of nutritional benefits, including healthy macronutrients and vitamins. It is also low in calories and fat and may provide some additional health benefits.
1. Improved Vision
The vitamin A in scallions can prevent age related macular degeneration and helps in prevention of cataract formation.
2. Vitamin K
Scallions are an excellent source of vitamin K — 1 cup contains 259 percent of the daily recommended intake of this vitamin. The vitamin K in this vegetable plays an important role in normal blood clotting.
3. Cancer Prevention
Consuming scallions may offer you chemopreventive benefits. Evidence in the July-September 2004 edition of the “Asia Pacific Journal of Cancer Prevention” correlates the intake of Allium vegetables with a reduced risk of several types of cancer.
Scallions are a low-calorie vegetable, containing 32 calories per 1-cup serving. While you can eat scallions alone, it is more common to eat this vegetable as part of a larger recipe or sprinkled over top of a dish, so your total caloric intake is much greater.
5. Antiviral Properties
The powerful phytonutrient contained in scallions called allicin is what gives it its anti-viral properties and makes it useful in fighting off colds and flu viruses.