Spring Onions (otherwise known as Green Onions, or Scallions) are the new Superfood on the block – full of Phytonutrients – a plant compound that, when eaten, protects us from those nasties like cancer, cardiovascular disease, Alzheimer’s, diabetes and obesity.
I found this interesting interview on Jo Robinson, author of Eating on the Wild Side – Apparently ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we’ve been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. Eating on the Wild Side teaches us how to select fruits and vegetables and reclaim the flavour and nutrients we’ve lost.
Jo says “You can just go to a grocery store and if you were to buy green onions, they have 100 times more phytonutrients than other onions in the store. They’re inexpensive, they’re common and they’re unheralded super foods. It’s the green portions that are the best for you; when you’re chopping them up, make sure you chop up all the green portions too. Kale; black, red and dark red grapes; artichokes; parsley; all of the herbs — they’re just like eating wild plants.”
Also, according to Jo, not every apple is created equal – “Just as important in every kind of fruit and vegetable, there are some that are much more nutritious than others. Let’s talk about apples. The Golden Delicious is at the bottom of the ranking and Granny Smith is at the top. There are other nutritious ones like Fujis, the old Red Delicious, Braeburns and Galas. They’re much more nutritious than Golden Delicious, Elstar, Empire or Pink Lady. If you know which ones to choose, an apple a day can keep the doctor away.”