Scallions and their onion cousins have gained a reputation for being small but mighty cancer fighters, blood sugar and blood pressure reducers, and packed with antibacterial, antiviral, and anti-fungal properties. The dietary fiber in scallions help lower the risk of diabetes and heart disease.
Consumption of scallions and scallion-based products has been linked to improved skin health and a lower risk of heart disease and cancer.
Heart disease, including heart attacks and strokes, is the number one cause of death in the United States. When scallions are chopped, breaking the cell walls, they release a compound called allicin. Allicin reduces the stiffness of blood vessels by facilitating the release of nitric oxide in the blood vessel cells. This helps lower blood pressure. It also blocks the formation of blood clots, reducing the risk of stroke. And the allicin in scallions also helps to reduce bad cholesterol production in the liver—a contributor to heart disease.
Cancer is the uncontrolled growth of abnormal cells that spread beyond their normal boundaries, often invading other parts of the body. The phytochemical compounds allium and allyl disulfide in scallions convert into allicin when you chop or crush the scallion. By doing so, you’re releasing anti-cancer compounds.
The allicin in scallions also tends to help lower blood sugar levels in diabetics. People with diabetes have to be careful about what they eat; adding scallions to their blood sugar-lowering arsenal is a win for their health and adds a dash of flavor and variety to their diets.
Scallions are a tasty addition to your cooking repertoire, and these tasty little vegetables also pack a little nutritious punch. Add them to your salads, soups, or even as a side dish on their own!
Did you know that scallions can be so healthful? Please tell us about healthy ways you use scallions.