Spring onions have a similar taste to onions but are milder in flavour. This is often used as a Chinese ingredient in cooking which is loaded with flavonoids, vitamin C, carotenoids and some sulphur compounds.
Although, spring onions are highly perishable, so ensure to buy in small quantities. Spring onion can be cooked, used for salad or garnishing meals generally.
Below are the benefits of spring onions:
Reduces the risk of heart diseases
Vitamin C helps in lowering high cholesterol in the body which in turn reduces your risk of heart disease. The presence of antioxidants in spring onions helps in preventing damage of cellular tissue. Finally, sulphur compounds help in reducing the risk of heart diseases.