A nutritionist at the Kiambu Level 5 hospital has advised residents in the region to use green onions, also known as scallions or spring onions either raw in salads or cooked as they help boost nutrition into their bodies

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Grace Kihaki said that the green onion was rich in vitamin and minerals as it contains vitamin C and K which were crucial for growth, development and maintenance of strong bones.

“If your diet lacks these vitamins, you are more likely to develop osteoporosis or suffer from bone structures,” she cautioned.

She further noted that other benefits of these onions were that they helped in enhancing healthy vision as they contain vitamin A which improves eyesight, especially at night.

The officer said that since spring onions were low in calories, and contains healthy carbohydrates and dietary fibre they were essential in providing energy and promoting good digestion respectively.

The nutritionist observed that even though the onion gas released while chopping makes one tear up they were good herbs which improve one's immunity hence one is more resistant to diseases.

Kihaki noted that in most cases the green onions were used in dressing and garnishing to enhance food appeal and also added flavour in meals thus making the food nutritious and sweet.

She said that fresh green onions were easy to get as they were readily available in the market but though many claim that because they were uprooted directly, they made the house untidy, saying that that was a lame reason. The nutritionist said that growing them in the backyards was more recommendable as they occupied small space.

“You can even plant them in a big container and keep them outside your house if you are living in residential premises. They are the easiest to maintain and they will more so provide you farm fresh onions which are healthier and will also reduce on cost “, she emphasised.

Joan Nyawira, a resident in Kiambu town while commenting on the same said that she had never bought onions as she has improvised a plastic bag which had cracked as a nursery bed for her onions. 

“I only pick a few stems to prepare my meals. They are even sweeter than the bulb onions”, she said.