Doctors say raw green onions retain more vitamin C but may be harder to tolerate for people with sensitive stomachs. Cooking green onions reduces their sharpness, making them easier to digest while still preserving many beneficial compounds.
Most experts recommend using both—raw as a garnish and cooked in soups, stir-fries, or omelets.
Who Should Be Careful?
Doctors caution that people with severe acid reflux, stomach ulcers, or sensitivity to onions should limit raw green onions. Cooking them usually reduces irritation.
As with all foods, moderation is key.
Final Thoughts
Doctors agree that green onions may look simple, but their impact on health is anything but small. Supporting immunity, aiding digestion, and contributing to heart health, green onions offer real benefits without cost or complexity.
Sometimes, the healthiest foods aren’t exotic superfoods—they’re already sitting quietly in your kitchen.
