大葱

大葱的营养价值

葱含有蛋白质、糖类、脂肪、碳水化合物、胡萝卜素，还含有苹果酸、磷酸糖、维生素B1、维生素B2、维生素C、铁、钙、镁及挥发性成分。它主要的营养成分是蛋白质、糖类、维生素A原、食物纤维以及磷、铁、镁等矿物质等。生葱像洋葱、大葱一样，含烯丙基硫醚。而烯丙基硫醚会刺激胃液的分泌，且有助于食欲的增进。同时与维生素B1含量较多的食物一起摄取时，维生素B1所含的淀粉及糖质会变为热量，而提高恢复疲劳的作用。 葱叶部分要比葱白部分含有更多的维生素A、维C及钙。葱中含有相当量的维生素C，有舒张小血管，促进血液循环的作用，有助于防止血压升高所致的头晕，使大脑保持灵活和预防老年痴呆的作用。

大葱的适用人群

一般人群均可食用，脑力劳动者更适宜。然而有些人不宜吃葱。胃肠道疾病患者。患有胃肠道疾病特别是溃疡病的人不宜多食。表虚、多汗者也应忌食大葱。眼疾患者。过多食用葱还会损伤视力，因此眼睛不好的人也不宜过多食用大葱。

英语翻译：

The nutritional value of green onions

Green onions contain protein, sugars, fats, carbohydrates, carotene, malic acid, phosphate sugar, vitamin B1, vitamin B2, vitamin C, iron, calcium, magnesium and volatile components. Its main nutrients are protein, carbohydrates, provitamin A, dietary fiber, and minerals such as phosphorus, iron, and magnesium. Raw green onions, like onions and green onions, contain allyl sulfide. And allyl sulfide stimulates the secretion of gastric juice and helps increase appetite. At the same time, when ingested with foods that contain a lot of vitamin B1, the starch and carbohydrates contained in vitamin B1 will turn into calories, which improves the effect of restoring fatigue. The green onion leaf part contains more vitamin A, vitamin C and calcium than the white part. Green onions contain a considerable amount of vitamin C, which can relax small blood vessels and promote blood circulation, help prevent dizziness caused by elevated blood pressure, keep the brain flexible and prevent Alzheimer's.

Who should use green onions

It can be eaten by the general population, and it is more suitable for mental workers. However, some people should not eat green onions. Patients with gastrointestinal diseases. People with gastrointestinal diseases, especially ulcers, should not eat more. Those who are weak or sweaty should also avoid eating green onions. Patients with eye diseases. Excessive consumption of green onions can damage eyesight, so people with poor eyes should not consume too much green onions.