Spring is the active period of bacterial growth, and bacterial poisoning or infectious diseases will occur if you are not careful. Phytoncide contained in onion has a strong bactericidal effect, especially on Shigella dysenteriae and dermatophytes. Onions can also prevent respiratory infectious diseases in spring and effectively treat colds and colds. Once a person has symptoms such as sneezing, tears running, and runny nose, chew onions until you sweat.
Onion is rich in nutrition, mainly containing protein, fat, sugar, vitamin A, vitamin B, vitamin C, and minerals such as calcium, magnesium, iron and phosphorus, which can supplement various elements needed by human body.
Eating more green onions in spring can remove the dirt and turbidity accumulated in the gastrointestinal tract. People with cardiovascular diseases can eat more because they are weak, afraid of cold and easy to catch a cold. In addition, onions are engaged in "cleaning" and "refueling" in the human body. People with anemia and low blood pressure can supplement energy by eating more onions. People who are prone to eye fatigue, insomnia and neurasthenia can eat more onions to be energetic and improve efficiency.