THE NEW YORK POST – It’s crisp, green, and underrated.
While trendy superfoods like kale and avocado often steal the spotlight, there’s a low-calorie veggie you’ve probably been overlooking that delivers as much flavor as it does health benefits.
Just don’t forget the breath mints when you hit the grocery store to stock up.
This vegetable is best in the spring and summer months when it has been freshly harvested.
What are spring onions?
Think of them as scallions’ older, slightly bolder cousins. While they’re often used — and mistaken — for one another, the key difference is the small bulb at the base of a spring onion, according to The Kitchn.
They are sweeter and milder than regular onions, yet their green stalks deliver more intense flavor than scallions.
Spring onions are widely used across the globe as garnishes, flavor enhancers and even as a central ingredient in numerous dishes, particularly in East Asian cuisines.
And while they can make you cry, they won’t be as brutal as regular onions. That’s because spring onions contain lower levels of the enzymes and sulfur compounds that trigger those eye-burning tears when chopped.
Spring onions belong to the allium family — the same pungent plant group that includes garlic, leeks, shallots and chives.
“Allium vegetables contain antioxidants that have been shown to help immune health and prevent inflammation and various diseases like cancer and heart disease,” Jessica Levinson, a registered dietician and culinary nutrition expert, told Prevention.
Researchers credit phytonutrients — compounds found on plant surfaces that protect against bacteria, viruses, and fungi — for giving plant-based foods their health-boosting abilities.
Researchers aren’t entirely sure how it works, but one compound seems to stand out: allicin, the same substance that gives alliums their pungent flavor. Studies suggest it may help prevent cells from turning cancerous or slow the spread of tumors …
