As the prices of vegetables such as cabbage and radish soar, housewives' worries deepen. Concerns about the cost of kimchi-making are growing louder. The reason for the rise in vegetable prices is due to decreased production caused by poor growth following the heatwave that persisted until last month. On the other hand, there are reports that retail prices of green onions and ginger have slightly fallen compared to a year ago. Let's take another look at green onions, which are indispensable in cooking.

 

Spiciness, removing off-flavors, broth... How to use green onions? Seasoning vs. soup, stew, jeon

Leeks are used in seasonings, soups, broths, and pancakes. There is almost nothing to waste from the root to the leaves and stems. Fresh leeks have a spicy taste and a unique aroma that masks bad odors. When cooked, they develop a sweetness that can be used as a sugar substitute. When making broth, using the root part can enhance the umami flavor. However, the health-beneficial compound allicin is volatile, so it is best not to heat for too long or soak in water for an extended period. When choosing onions, look for white parts that are long, firm, glossy, and feel heavy.

Why does pork work synergistically to lower cholesterol and aid digestion?

The allicin compound found in the roots of green onions gives them a spicy taste. It has a powerful sterilizing and antibacterial effect, reducing food poisoning bacteria. It aids digestion, boosts immunity, and lowers cholesterol levels (National Institute of Agricultural Sciences data). When green onions are added generously to fatty foods such as meat or stir-fry dishes, they inhibit cholesterol absorption. Allicin helps absorb vitamin B1, so eating it with pork, which is rich in vitamin B1, creates a synergistic effect. Vitamin B1 reduces fatigue and assists in carbohydrate metabolism and nerve activity. The vitamin B1 content in pork is highest in tenderloin, followed by the back leg, and then the front leg.

 

Lung-bronchial health, intestinal movement... What are the ingredients that slow down aging?

The white part and green leaves of green onions have different nutritional components. The leaves contain 277 μg of beta-carotene per 100g (according to the National Standard Food Composition Table). It is a component that helps slow aging and supports lung and bronchial health. Calcium (24mg) contributes to bone health. The white stalk of green onions contains vitamin C (3.55mg). The roots are rich in polyphenols, which are less likely to be destroyed by heat. These compounds have antioxidant effects that reduce body damage and aging. Green onions are also rich in dietary fiber, which promotes intestinal movement and facilitates bowel activity.

 

Reduces the risk of stomach cancer... People with weak stomachs should avoid overeating

Leeks, along with garlic and onions, are classified as alliums and vegetables. The National Cancer Information Center cites research from the World Cancer Research Fund (WCRF) indicating that alliums and vegetables can reduce the risk of stomach cancer. Leeks are a low-calorie and low-fat food, containing 29 kcal per 100 grams. It is preferable for the leafy part to be evenly green and for the stalks to be straight and firm to the end. The white roots should not be too soft and should have elasticity. However, the allicin component in leeks can irritate the stomach lining, so people with gastritis, stomach ulcers, or similar conditions should avoid consuming them in large quantities.

 

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The high allicin content in the green onion root causes a spicy taste.

Reduce food poisoning bacteria through powerful sterilization and antibacterial action

Effectiveness in killing Helicobacter pylori bacteria that cause gastric ulcers

Helps digestion, boosts immunity, and lowers cholesterol levels.

 

Is the effect of green onions this good?

 

Recently, before the kimchi-making season, the prices of cabbage and vegetables have increased significantly.

It has risen. The cold wind makes green onions and radishes taste better.