Green Onions: Health Benefits for Immunity & Digestion

RRI.CO.ID, Jakarta - Green onion (Allium fistulosum), commonly known as daun bawang, is a popular culinary plant in Indonesia that provides more than flavor enhancement. This member of the Allium family contains sulfur compounds, flavonoids, vitamin C, carotenoids, and dietary fiber that contribute to its nutritional and health-promoting properties.

According to research published in the journal Food Chemistry, Allium vegetables contain bioactive sulfur compounds and flavonoids associated with antioxidant and health-protective effects. These compounds contribute to the nutritional value of green onions as part of a balanced diet.

One of the key benefits of green onions is the vegetable's role in boosting daily nutrient intake. Vitamin C and plant compounds in the leaves support normal immune function and help maintain antioxidant defenses in the body.

Green onions also contain dietary fiber and prebiotic components that may support digestive health. These fibers help maintain intestinal function and provide nutrients for beneficial gut microorganisms.

Because of its nutritional profile, green onions are increasingly studied as a functional food ingredient. Researchers are exploring its potential in food products designed to provide additional health benefits beyond basic nutrition.

Although green onions are generally safe as a food, concentrated extracts require further research. The benefits observed from dietary consumption may differ from those of supplements or isolated compounds.