The effects of chives on the body

Chives are a vegetable used in many dishes. In addition, people also use chives like onions or garlic to treat many diseases from common to complex.

In 1 kg of chives, there are 5-10g of protein, 5-30g of sugar, 20mg of vitamin A, 89g of vitamin C, 263mg of calcium, 212mg of phosphorus, and a lot of fiber. If you eat 86g of chives, you will get 1.9g of protein, 5.1g of glucid and 25 calories of energy. Fiber has the effect of increasing insulin sensitivity, reducing blood sugar, reducing blood fat, preventing atherosclerosis, and protecting the pancreas. Odourin is a strong antibiotic against staphylococcus and other bacteria.

Chives provide many valuable antibiotics, especially for respiratory and intestinal diseases in children. Just wash a handful of fresh chives, chop them, mix with a little rock sugar, steam in a pot of boiling rice until it dries or steam in a double boiler, let it cool and give it to your child to drink to immediately relieve coughs, colds, and fevers.

It should also be noted that this medicine for children is better when using fresh chives, do not boil it as it will reduce the effectiveness of the antibiotic.

Here are some health benefits of chives:

Chives are good for sleep and mood

Chives contain small amounts of choline, which is important for maintaining the structure of cell membranes. In addition, choline also helps improve memory, mood, muscle control, and other functions of the brain and nervous system.

Lower blood pressure and cholesterol

Like garlic, chives contain allicin, allicin has the effect of reducing blood pressure and preventing the production of cholesterol in the body. Furthermore, they have antibacterial and antifungal properties, eliminating bacteria and fungi in the intestines, ensuring the digestive system works well.

Helps prevent cancer

Chives are a natural source of flavonoids and sulfur, which can effectively prevent certain types of cancer. These substances help fight free radicals and prevent them from growing, so eating chives can prevent colon, breast, prostate, lung and stomach cancers.

Skin problems

Because chives have antibacterial and antifungal properties, they are good for the skin and can also help with skin infections. Chives can be used as a substitute for topical creams to treat scabs and heal open wounds. Thanks to these properties, chives can kill bacteria and fungi, helping wounds heal faster.

Helps strengthen bones

Chives are rich in vitamin K - a vitamin responsible for your bone health. Bone demineralization is significantly prevented by regular consumption of chives, especially since women are more susceptible to osteoporosis than men, so regular consumption of chives will help increase bone density.

Prevent unpleasant pregnancy problems

Fresh chives contain a lot of folate (folic acid is an amino acid that plays an important role in cell division). Pregnant women who consume an appropriate amount of folic acid will significantly prevent neural tube birth defects in their babies.

Prevent blood clotting

Flavonoids in chives help balance blood pressure, especially helping to reduce high blood pressure. Chives are rich in vitamin C, which helps to increase the elasticity of blood capillaries and promote the absorption of iron in the body. Regular consumption of chives will prevent blood clots.

Helps prevent acne

The presence of beta-carotene in chives helps brighten the skin and prevent acne. Eating chives regularly helps brighten the skin.

In Oriental medicine, chives are the food and medicine with the best effect in spring. At this time, the medicinal quality of chives is higher. Chives leaves have a slightly sour, spicy, pungent taste, warm properties, and have the effect of supporting the kidneys, nourishing yang, warming the middle, promoting qi, dispersing blood, detoxifying, stopping bleeding, and reducing phlegm.

Note: The medicinal effects of chives are highest in spring, and are contraindicated with honey and buffalo meat. People with yin deficiency and excess fire, or stomach deficiency with heat should not use chives for a long time.

Dr. CKII Huynh Tan Vu (University of Medicine and Pharmacy Hospital, Ho Chi Minh City, Branch 3)

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