Spring Onions

The onion group of vegetables, the ‘Allium family’ are vital for our health as they act as powerful cleansers and detoxifiers in our bodies. This is because they are excellent sources of both the flavanoid Quercetin, and protective Sulphur compounds.

• Quercetin is a flavonoid which acts as a powerful antioxidant that cleanses free radical damage in cells. Some research suggests quercetin halts the development of cancer cells.
• The protective Sulphur compounds raise healthy HDL cholesterol in blood which prevents plaques sticking to artery walls. It is these sulphur compounds that make our eyes water. Research suggests that the sulphur compounds protect against cancer cells.

Spring Onions are especially high in Vitamins A, B and C. Vitamin’s A and C act as antioxidants. Vitamin A in particular is specifically linked to skin heath and immune system strength.

Due to spring onions being sweeter than onions, they are easier to digest. However the flavour and heat of the allium family, helps to balance cooler tastes like fish. In this way they help provide taste balance within meals, and thereby have a calming effect on the nerves.

Chinese medicine encourages use of Spring Onions to alleviate common cold symptoms, for example blocked airways and an irritated throat. The substantial anti-inflammatory properties of spring onions is responsible for these benefits.

Information supplied by Steph Askeur
Fresh-cut enthusiast