Green Onion (Allium fistulosum): An Aromatic Vegetable Crop Esteemed for Food, Nutritional and Therapeutic Significance

Abstract

In recent years, there has been a shift towards a greater demand for more nutritious and healthier foods, emphasizing the role of diets in human well-being. Edible Alliums, including common onions, garlic, chives and green onions, are staples in diverse cuisines worldwide and are valued specifically for their culinary versatility, distinct flavors and nutritional and medicinal properties. Green onions are widely cultivated and traded as a spicy vegetable. The mild, onion-like flavor makes the crop a pleasant addition to various dishes, serving as a staple ingredient in many world cuisines, particularly in Eastern Asian countries such as China, Japan and the Republic of Korea. The green pseudostems, leaves and non-developed bulbs of green onions are utilized in salads, stir-fries, garnishes and a myriad of culinary preparations. Additionally, green onions have a rich historical background in traditional medicine and diets, capturing the attention of chefs and the general public. The status of the crop as an important food, its culinary diversity and its nutraceutical and therapeutic value make it a subject of great interest in research. Therefore, the present review has examined the distribution, culinary, nutritional and therapeutic significance of green onions, highlighting the health benefits derived from the consumption of diets with this aromatic vegetable crop as a constituent.

Nutritional Value and in vitro Antigiardial Activity of Anise (Pimpinella anisum L.) Seeds

“…[24] It serves as a rich source of minerals such as iron, calcium, magnesium, and zinc, which are essential for maintaining healthy bones, supporting proper nerve function, and facilitating enzyme production. [25] In this study, the mineral contents of P. anisum seeds were analyzed, revealing that the predominant compounds include Rubidium, Magnesium, Calcium, Copper, and Chromium. These elements were found to have significant impacts on uncovering the potential health benefits of P. anisum seeds.…”

Two-Generation Toxicity Study of the Antioxidant Compound Propyl-Propane Thiosulfonate (PTSO)

“…Edible Allium plants, such as garlic ( Allium sativum ) or onions ( Allium cepa ), are rich sources of several OSCs [ 2 , 3 ]. These compounds are responsible for the characteristic pungent smell and taste of Allium vegetables [ 4 ]. Allium plants extracts are well known for their antioxidant properties [ 5 , 6 , 7 ], helping to neutralize toxic free radicals and reduce oxidative stress in the organism [ 8 , 9 , 10 ].…”

Investi̇gati̇on and Analysi̇s of New Fi̇ber From Alli̇um Fi̇stulosum L. (Scalli̇on) Plant’s Tassel and İts Sui̇tabi̇li̇ty for Fi̇ber-Rei̇nforced Composi̇tes

“…It grows in warm climates and prefers well-draining soil; it is widely grown. Its long, hollow leaves, which grow to a height of 12 to 24 inches, add a subtle onion taste (Kim et al, 2023). Scallions grow quickly, are versatile, and can be cultivated in both warm and chilly areas.…”