| Nutrient | Content | Reference |
|---|---|---|
| Calories | 320kCal | 320kCal |
| Proteins | 10.7g | 11g |
| Fats | 30.8g | 31g |
| Water | 56.7g | 57g |
| Ash | 0.9g | 1g |
| Sera, S | 107mg | 107mg |
Siberian onion , also known as wild onion, is a type of small onion with a strong aroma and unobtrusive taste. It is low in calories and contains many antioxidants, fiber, minerals and vitamins that nourish and support the body.
Chives are a perennial edible plant belonging to the genus Onion. Its leaves are used as a spice. Leeks, shallots, garlic and wild onions are closely related and have a similar set of nutrients and health benefits.
This aromatic herb has existed for about 5,000 years, grown since the Middle Ages. Siberian onions grow in large, grass-like clumps and have long and thin leaves with purple flowers. It does not contain the same underground bulb as other types of onions.
The difference between wild and green onions is in their tastes and aromas. Green has a strong peppery taste, while wild has a milder taste.
In cooking, Siberian onions are used to make soups, appetizers, dishes, salads, sauces and even drinks. The leaves are also used for decorative purposes, they are used to decorate and season various herbal olive oils. The plant can be found in hypermarkets as well as in vegetable markets. The leaves should not be soft, wilted or dark and cloudy.
Chives are usually consumed in small amounts along with a variety of other foods. One tablespoon added to a dish increases the intake of vitamins K, C, A and satisfies a person's daily nutrient needs. It contains approximately:
Consumption of Siberian onions helps lower cholesterol. Vegetables have antibacterial and antifungal properties. Favors the circulatory system, balancing blood pressure, thanks to its vitamin B6, which regulates homocysteine levels in the blood. Chives are rich in vitamin C and vitamin K, which in turn protect the body, strengthening the bone system and improving the elasticity of blood vessels, thanks to which iron is absorbed by the body.
Eating Siberian onions stimulates brain activity and prevents the appearance of carcinogenic cells. The plant is one of the best natural sources of folic acid, is recommended for consumption by pregnant women, has a positive effect on the nervous system, sleep and mood. Chives have diuretic properties and relieve flu and colds. Maintains the natural intestinal microflora and improves digestion.
Onion leaves are used to prepare ointments and creams against side effects after insect stings, as well as to prepare an infusion to relieve sore throats, the external use of which helps treat calluses, burns and rashes. In addition, the leaves are used in the cosmetics industry and are used to make shampoos, masks and hair and body products.
One of the best benefits of wild onion comes from its content of vitamin K, which plays a key role in blood clotting and is important for keeping bones strong and healthy by participating in bone metabolism. Studies show that this vitamin can improve bone mineral density and reduce the risk of fractures. The best results are obtained in combination with wild onions with other foods rich in vitamin K, such as leafy vegetables, green onions, Brussels sprouts, broccoli, cabbage and cucumbers.
Like other vegetables in the same family, chives are also believed to have powerful anti-cancer properties. Regular consumption of onions is associated with a reduced risk of some cancers. A study in China found a lower risk of developing stomach cancer if you ate more vegetables of this kind.
The presence of organosulfur compounds found in wild onion seeds is thought to be responsible for the beneficial effects on cancer. These compounds are thought to alter the effects of certain enzymes involved in detoxification to slow the growth and spread of cancer cells.
Although acute inflammation is a normal part of the immune response, maintaining high levels of inflammation can be extremely detrimental to human health. Some researchers suggest that inflammation may be at the root of many diseases and contribute to the development of conditions such as autoimmune disease, neurodegenerative disorders and cancer.
Chives are a great source of antioxidants and other compounds that can help reduce inflammation. A study conducted in Romania found that the leaves of the wild onion plant help reduce oxidative stress, and exhibit powerful anti-inflammatory properties, making vegetables both anti-inflammatory and antioxidant foods.
Studies show that Siberian onions can help prevent chronic conditions such as heart disease, cancer and diabetes. Onions of the genus Onion are rich in organosulfur compounds, quercetin, flavonoids, saponins and others that have anti-cancer properties and prevent the development of cardiovascular disease, anti-inflammatory processes. They also fight obesity and diabetes, have antioxidant and antimicrobial activity, neuroprotective and immunological effects.
Siberian onion is a good source of vitamin C, an important water-soluble vitamin that is also a powerful antioxidant. Studies have found that vitamin C protects the immune system, helps fight infections and has a therapeutic effect against many diseases and disorders. Chives alone cannot fill the daily requirement of vitamin C, but in combination with various other fruits and vegetables increases the intake of this essential trace element.
Chives are an excellent source of choline, an important nutrient from which many people do not get enough. Choline is involved in the synthesis of neurotransmitters, cell structure, metabolism and other processes in the human body. It is also thought to play a direct role in liver health, brain function and newborn development. That is why it is important to ensure that a person takes enough of this vitamin in their daily diet.
Other good sources of choline are eggs, wild salmon, quinoa, chicken, cauliflower and wheat germ.
There are few side effects known from eating chives, some of which are indigestion if overdosed, and in contact with the skin in some people can cause allergic skin reactions.
People who are allergic to onions or garlic may get a reaction when eating chives. It contains diallyl disulfide and allicin - two compounds that can cause allergic reactions.