Can wine and green onions be eaten together?

Yes, and it's very good for health. Let's introduce their nutritional value: \x0d\ wine is not only a solution of water and alcohol, but also has rich connotations: \ x0d \ x0d \ a.80% water. This is pure water in the biological sense, which is directly drawn from the soil with vines. \ x0d \ b.9.5- 15% ethanol is the main alcohol. After sugar fermentation, it is slightly sweet, giving wine an aromatic taste. \ x0d \ C. acid. Some come from grapes, such as tartaric acid, malic acid and citric acid; Some are produced by alcohol fermentation and lactic acid fermentation, such as lactic acid and acetic acid. These main acids play an important role in the acidic flavor and balanced taste of wine. \ x0d \ D. Phenolic compounds 1~5g per liter. They are mainly natural red pigments and tannins, which determine the color and structure of red wine. \ x0d \ e. 0.2~5g sugar per liter. Different kinds of wine have different sugar contents. \ x0d \ F. Aromatic substances (hundreds of milligrams per liter) are highly volatile and varied. \ x0d \ g amino acids, protein and vitamins (c, B 1, B2, B 12, PP) affect the nutritional value of wine. \x0d\ Therefore, moderate drinking is beneficial to human health, can protect blood vessels, prevent arteriosclerosis and lower cholesterol. \x0d\ scallion (scientific name: Allium fistulosuml.var.giganteummakion) is a kind of scallion, which can be divided into four types: common scallion, chopped scallion, chive and chopped scallion. The scallion is pungent and slightly warm, and has the functions of releasing yang, detoxifying and seasoning, sweating, inhibiting bacteria and relaxing blood vessels. Mainly used for wind-cold common cold, aversion to cold and fever, headache and nasal congestion, abdominal pain due to yin cold, dysentery and diarrhea, internal resistance of insect accumulation, milk obstruction, and unfavorable stool. Onion contains volatile oil, mainly allicin, and also contains diene sulfide and calcium oxalate. In addition, it also contains fat, sugar, carotene, vitamin B, vitamin C, nicotinic acid, calcium, magnesium, iron and other ingredients. It is a perennial herb with cylindrical leaves, hollow middle, fragile and easy to fold, and blue. Onion is often eaten as a very common spice or vegetable in East Asian countries and Chinese areas around the world, and plays an important role in oriental cooking. However, in Shandong, there is a way to eat green onions dipped in sauce.