c. sliced green onions
Low in calories while providing vitamin K, vitamin C, and folate; also contain quercetin and other antioxidant compounds.
About
Green onions, also known as scallions or spring onions (Allium fistulosum), are immature onions harvested before bulb formation, typically with long green tops and white to pale green bases. Native to Asia, they feature a milder, fresher flavor than mature onions, with both the white bulb and green tops being edible and useful in cooking. The green tops offer a delicate onion flavor with slight sweetness, while the white bulb is more pungent. When sliced, the pieces range from thin rings to thin rounds, approximately 1/4 to 1/2 inch in width.
Culinary Uses
Sliced green onions serve as a versatile garnish and ingredient across numerous cuisines, particularly in Asian cooking where they appear in stir-fries, soups, fried rice, and noodle dishes. In Western cuisines, they are commonly sprinkled over baked potatoes, salads, deviled eggs, and cream-based dishes as a fresh finishing element. Both the white and green portions are used, though the delicate green tops are typically reserved for raw applications or final garnishing to preserve their bright color and fresh flavor, while the white bases can withstand cooking.