Onions (green onion, spring onion and salad onion) are vegetables of various Allium onion species. Scallions have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions.
Wash before use
Serving Size 100g
|Amount per serving|
|% Daily Value|
|Total Fat 0.2g|
|Total Carbohydrate 7.0g||2%|
|Dietary Fiber 2.6g||10%|
|Vitamin A 19.0mcg||2%|
|Vitamin C 31.0mg||34%|
|Vitamin B6 5.0mg||294%|
|Percent Daily Values are based on a 2.000 calorie diet.|
The onion plant has a fan of hollow, bluish-green leaves and its bulb at the base of the plant begin to swell when a certain day-length is reached. The bulbs are composed of shortened, compressed, underground stems surrounded by fleshy modified leaves that envelop a central bud at the tip of the stem.
Tips & Tricks
Both parts of the green onion are edible and can be used in cooking. The green tops have a mild, onion-like flavor while the white base is slightly more intense in its taste.
Onions have various other common names throughout the world. These names include spring onion, green onion, table onion, salad onion, onion stick, long onion, baby onion, precious onion, yard onion, gibbon, syboe and shallot.
Onions’ sulfurs may be effective anti-inflammatory agents, according to a 1990 study in the International Archives of Allergy and Applied Immunology.
The phytochemicals in onions that scavenge free radicals may also reduce your risk of developing gastric ulcers, according to the National Onion Association. The chromium in onions assists in regulating blood sugar.
Onions are toxic to dogs, cats, guinea pigs, and many other animals.
Very low in saturated fat, cholesterol and sodium, the onion is also a good source of dietary fibre, vitamin B6, folate, potassium and manganese and a very good source of vitamin C.
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