each green onions
Low in calories with notable amounts of vitamin K and vitamin C; provides fiber and small quantities of minerals including potassium and manganese.
About
Green onions, also called scallions or spring onions, are immature onions (Allium fistulosum or cultivars of Allium cepa) harvested before bulb formation. They consist of a white to pale green basal portion and long, hollow green leaves. The white base has a sharp, onion-forward flavor, while the green leaves are milder and slightly herbaceous. Green onions are used fresh and possess a crisp texture with a pungent but less intense bite than mature onions.
Culinary Uses
Green onions are valued as a fresh garnish and flavor component across Asian, Latin American, and contemporary Western cuisines. They are commonly used raw in salads, salsas, and noodle dishes, or incorporated into soups, stews, and stir-fries where they add a gentle onion flavor without overpowering other ingredients. Both the white base and green tops are edible; the whites are often minced into fillings for dumplings and spring rolls, while the greens provide color and a delicate onion note when scattered over finished dishes or added at the end of cooking.