Vegetables added to a bowl of pho unexpectedly fight cancer, reduce blood fat, and prevent diabetes

While famous superfoods like lettuce and avocados often get a lot of attention, there is a less appreciated spice that can unexpectedly bring many health benefits, even fighting cancer.

Scallions are widely used around the world as a spice, flavor enhancer, and an essential ingredient in many dishes, according to the New York Post.

What are the health benefits of green onions?

Jessica Levinson, a nutritionist working in the US, shared: Green onions contain antioxidants - which have the effect of boosting immunity and preventing inflammation, cancer and heart disease.

Scallions are widely used around the world as a spice, even as a main ingredient in many dishes.

Photo: AI

Onions contain a unique compound that gives them their pungent flavor: allicin. Studies show that this substance may help prevent cells from turning cancerous or slow the spread of tumors.

Other antioxidants found in green onions, including flavonoids and polyphenols, neutralize free radicals. According to WebMD , these properties may help prevent cell damage, slow the aging process, and reduce the risk of chronic diseases.

The high fiber content in green onions can help lower cholesterol levels, regulate blood sugar, improve digestion, and control weight . This vegetable is also rich in vitamin K, which plays an important role in bone health and prevents osteoporosis, according to the New York Post .

Scallions are also rich in vitamin A and phytonutrients such as carotene, lutein and zeaxanthin, all of which protect the eyes and vision, preventing macular degeneration and cataracts.

Furthermore, the healthy vitamin C and quercetin content in green onions has powerful immune-boosting properties that help kill bacteria, fungi, and viruses.

From the above reasons, it is easy to understand why onions have been used in traditional medicine for centuries to fight colds, stomach problems and many other ailments.

Studies show that the allicin in green onions may help prevent cells from turning cancerous or slow the spread of tumors.

Photo: AI

Who should not eat a lot of onions?

People with irritable bowel syndrome who eat a lot of onions may worsen their symptoms.

Onions can also cause heartburn in people with acid reflux and, although rare, they can cause allergies.

Additionally, people with allium intolerance, if they eat a lot of onions, can experience bloating, flatulence and abdominal pain.

Notably, onions can also interact with certain medications. Due to their mild anticoagulant effects, onions can help prevent blood clots. So, people who are taking blood thinners like warfarin, if they eat too many onions, may increase the risk of bleeding.

Source: https://thanhnien.vn/loai-rau-nem-vao-to-pho-khong-ngo-chong-ung-thu-giam-mo-mau-ngua-tieu-duong-185250626233130797.htm