The type of leaf that costs "a few thousand a handful" in Vietnamese markets is the nemesis of digestive cancer.

(Dan Tri) - Not only a familiar spice in every kitchen, green onions are also considered by nutrition experts to be a natural "medicine" capable of preventing many dangerous diseases, including cancer.

Common leaves are the nemesis of cancer

According to Sohu, on the program "Good and Healthy Life" of Taiwan (China), doctor Jiang Shoushan told the story of patient Zhang, 51 years old, who had stage two esophageal cancer.

Due to the nature of his work, he often had to drink alcohol, his body was exhausted and his kidney function decreased after many chemotherapy sessions.

Green onions have many health benefits (Photo: Getty).

During his recovery, Dr. Jiang advised Mr. Zhang to increase his intake of green vegetables and anti-inflammatory spices. He could not eat onions or garlic, but he especially liked fried eggs with green onions. The doctor advised him to maintain the habit of eating green onions every day, adding them to dishes but limiting deep-fried dishes.

After 7 years, Mr. Zhang's cancer has not recurred. His overall health has improved significantly, and his kidneys are functioning better. He shared that green onions appear in almost every meal, and Dr. Jiang believes that this has helped him increase his resistance and prevent cancer cells from returning.

Green onions - the body's natural defense

According to Dr. Jiang, green onions contain many valuable compounds such as allicin, quercetin, flavonoids, beta carotene, vitamin K, vitamin A, vitamin C and folate. These nutrients have anti-inflammatory, antioxidant, immune-boosting and cell-protecting effects. This is an important foundation to help the body prevent cancer.

Allicin - the compound that gives green onions their characteristic pungent smell - has the ability to inhibit the growth of cancer cells. Meanwhile, quercetin and flavonoids help neutralize free radicals, reduce chronic inflammation, the cause of many serious diseases such as liver, lung, stomach or esophageal cancer.

Many international studies have also confirmed this. The University of Southern California (USA) in collaboration with Fudan University (China) announced that allium plants such as green onions, onions, chives and garlic can inhibit HP bacteria, which is the main cause of stomach cancer.

The National Cancer Institute of China also noted that men who eat about 10g of green onions or garlic every day have a significantly lower risk of prostate cancer than the other group.

Small vegetable but big benefits

Not only does it help prevent cancer, green onions also contain malic acid and B vitamins that help increase energy, improve mood, reduce fatigue and support the nervous system. The selenium content in green onions helps the body detoxify, improve immunity and fight harmful agents.

Dr. Jiang recommends that green onions should be cooked moderately to retain their nutrients. If overcooked, many of the valuable active ingredients will be destroyed. Adults can eat green onions regularly in moderation, but avoid eating too much as it can cause unpleasant body odor.

In addition to green onions, he also recommends adding spices with natural anti-inflammatory properties such as turmeric, ginger, garlic, pepper, basil or mint to enhance resistance and help prevent disease.

Source: https://dantri.com.vn/suc-khoe/loai-la-vai-nghin-mot-nam-o-cho-viet-la-khac-tinh-cua-ung-thu-tieu-hoa-20251031071433349.htm