Known across the world by various names, scallions are a type of onion. Read this story for more information about scallions, and how it can be used in different cuisines.
Scallions, an edible plant of the Allium family, scallions are found around the world. Scallions are most commonly known as spring onions or green onion in many countries and used in salads and Asian cuisines.
It is a young onion that comes with two distinct sections―the upper green stem part which is hollow, and the lower white root part which looks like a bulb. Generally, the harvesting takes place before it get a chance to grow into a mature onion.
Uses in Various Cuisines
As scallions are more mild than regular onions, it can be eaten raw, cooked, diced in soups or salads. Variety of eastern sauces incorporate the bulb part as an ingredient that gives out a pungent flavor.
When we talked about the two distinguishable parts of scallions, the greens and the white, you might be wondering about which part of scallion to use for certain cuisines. Both the sections can be incorporated in recipes because it helps in adding the unique flavor and color to the entire dish.
Chop the green sections to add in your hot or cold soups and green salads. Also, as a topping for pizzas and meatloaf, Chinese and Thai stir fries recipes, Indian cuisines, and garnish for fried rice and/or chicken.
As for the white bulbs attained from scallions, add it with all Chinese and Indian cooking, or Mexican salsa. Whenever you want to mix in a hint of onion without jeopardizing the entire meal with its strong taste and flavor, it can be used as a substitute.
Depending on the thickness of the bulbs, slender looking bulb bottom taste much sweeter than others. Try to use it as soon as possible, because it has the tendency to wilt pretty quickly, if not stored properly.
It help treat common cold.
Fights against fungal and bacterial infections.
Assists in modifying or causing perspiration.
The herb is considered to act as a metabolic stimulant.
Incorporating leeks with scallions in your diet can help you fight against cholesterol and some cancers.
Calories 1 tbsp. (6 g) – 2 1 oz. (28 g) – 9 1 cup (100 g) - 32
Water 1 tbsp. (6 g) – 5.4 g 1 oz. (28 g) – 25.2 g 1 cup (100 g) - 89.8 g
Carbohydrates 1 tbsp. (6 g) – 0.4 g 1 oz. (28 g) – 2.1 g 1 cup (100 g) - 7.3 g
Total Fats 1 tbsp. (6 g) – ~ 1 oz. (28 g) – 0.1 g 1 cup (100 g) - 0.2 g
Proteins 1 tbsp. (6 g) – 0.1 g 1 oz. (28 g) – 0.5 g 1 cup (100 g) - 1.8 g
Vitamin A 1 tbsp. (6 g) – 0.1 mcg 1 oz. (28 g) – 0.5 mcg 1 cup (100 g) - 1.8 mcg
Vitamin K 1 tbsp. (6 g) – 12.4 mcg 1 oz. (28 g) – 58 mcg 1 cup (100 g) - 207 mcg
It's important to keep scallions fresh after you have bought it from your local grocery store. It is sold in bunches with few stalks tied with a rubber band. While you're shopping for it, make sure that the stem (green) part is fresh, and not soggy. It has the bright color and has not turned yellowish.
The stalks should be firm and crisp, rather than wilted and curled. As scallions are capable of lasting almost a week in your refrigerator, remove the rubber band from the stalks and place it unwashed in a plastic bag. Now you can definitely integrate it in your daily cuisines.