Chives are an essential ingredient in many Korean dishes, such as kimchi and soups. Korean scientists are interested in studying the health benefits of chives, one of which is their ability to reduce blood fat.
A study published in The Korean Nutrition Society found that. After the team fed the mice a diet of chives to make them fat, they continued to feed them a chives extract for four weeks. After the experiment ended, the mice had significantly reduced levels of fat in their blood.
Green chives
High in nutrients, has a pungent smell, but has a higher nutritional value than white chives.
White chives
It is the same variety as green chives but the growing method is different. After growing for 6 months, you will get green chives. The grower will cut the chive clumps shorter and cover them with an opaque pot or container. After 2 weeks, if they do not receive sunlight, the newly growing chives http://ufabet999.app will not photosynthesize and therefore will not create a green substance call chlorophyll. The stems and leaves therefore turn white, have a pungent smell and contain fewer nutrients.
Let me add a little more. By nature, chives are green. The white chives that we see in stir-fry dishes are because farmers find buckets, pots. Or opaque materials to cover the green chives that have just been harvested for sale, so that the new chives that are about to grow do not meet the sunlight. When there is no sunlight, it is like a person’s skin that is not exposed to sunlight. The melanin pigment will not increase in number, so the skin looks white. When chives are not exposed to sunlight, they do not photosynthesize and do not create chlorophyll. Therefore, the skin of the chives will fade.
Chives reduce the risk of prostate cancer.
Epidemiological and laboratory studies have found that chives and plants in the same family, including garlic, chives, shallots and onions, are rich in flavonoids. And organosulfur compounds, such as allicin, which has antioxidant properties that help fight free radicals and inhibit the formation of tumors and cancer cells.
A study published in the Journal of the National Cancer Institute. Which looked at the daily diets of 238 Chinese men in Shanghai, found that men who ate more than 10 grams. Of chives and related plants a day had a reduced risk of prostate cancer.
It also helps reduce the risk of cancer in other organs, such as the esophagus, stomach, and colon, as reported in academic journals The American Journal of Clinical Nutrition and Journal of Nutrition.