Green onions, like all onion varieties, contain powerful substances that scientists believe may help fight cancer and other diseases. Green onions have a mild taste that is not overwhelming. Because they will not dominate the flavor of a dish, they are commonly used in salads, sandwiches, soups and stir-fry dishes. Green onions can be eaten raw or cooked.
Classification
Green onions, along with all other onion varieties and garlic, belong to the Allium family. These foods are plentiful in sulfur-containing substances, which give them their strong smell. The four main allyl sulfides are known as DMS, DDS, DTS and DTTS.
Arthritis Prevention
Green onions contain organosulfur compounds that act as anti-inflammatories and may protect against osteoarthritis. This painful condition, which affects millions of Americans, is characterized by the deterioration of cartilage in the joints. According to Dr. Joel Fuhrman, a physician who supports a plant-based, nutrient-rich diet, organosulfur compounds can help protect your joints from cartilage atrophy.
Quercetin
Green onions are a good source of quercetin. Quercetin belongs to a class of antioxidants called flavonoids and helps neutralize free radicals, which can cause DNA damage and cancer. According to the University of Maryland Medical Center, quercetin may also help protect against damage from LDL, the "bad cholesterol," and prevent heart disease. In test tubes, quercetin acts as an antihistamine, preventing release of the substances that cause allergic reactions, asthma, hay fever and hives. This has not yet been proven to work in humans, but researchers think it shows promise.
Nutrition Facts
One green onion stalk contains 3 calories and no fat or protein. It contains 10 percent of the recommended daily value of vitamin A, 9 percent of vitamin C and 1 percent of calcium and iron.
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