green scallions diced
Low in calories but rich in vitamin K and vitamin C, with small amounts of fiber and minerals including manganese and chromium. They contain organosulfur compounds characteristic of the allium family, which have potential antioxidant properties.
About
Green scallions (Allium fistulosum), also known as spring onions or green onions, are a mild-flavored member of the allium family harvested before bulb formation. The edible portions include both the white base and the hollow green tops, though the flavor profiles differ: the white portions are more pungent and onion-like, while the green tops are delicate and slightly sweet. Unlike mature onions, scallions develop no substantial bulb and feature long, slender leaves. They originated in Central Asia and are now cultivated globally, with year-round availability in most temperate regions.
Culinary Uses
Green scallions serve as a versatile allium ingredient in both Asian and Western cuisines. When diced, they function as a fresh garnish for soups, stir-fries, rice bowls, tacos, and baked potatoes, providing bright onion flavor without the bite of raw onions. The white portions are often cooked with dishes and contribute subtle depth, while the greens are typically added raw or at the end of cooking to preserve their delicate character. They are fundamental in Chinese cuisine, prevalent in Japanese ramen and takoyaki, and used throughout Mexican, Indian, and American cooking as a finishing element.