Green Onion / Spring – 250g

Scallions are an allium (Latin for “garlic”) vegetable. The hollow, tube-like green tops have a mild, oniony zing, while the small, white bulb ends offer a sharper bite. Humans started growing scallions in central Asia hundreds of years ago.

Is there a difference between scallions and green onions?

Your grocer might label scallions as green onions. They’re the same thing. Their pungent relatives include onions, leeks, shallots, and chives. Cooks worldwide toss scallions into soups, salads, stir fries, and any dish that needs a punch of flavor.

Scallion Health Benefits

Fills you with fiber. A cup of cut scallions has about 10% of the fiber you need for the whole day. Getting lots of fiber helps you feel full, keeps your cholesterol levels down, and may lower your chances for diabetes, heart disease, and other conditions.

Helps fight cancer. Scallions and other allium vegetables may block cancer growth, especially in the stomach. Researchers aren’t sure how. They believe that a compound called allicin, which is what gives you garlic breath, may prevent cells from turning cancerous or slow tumors from spreading.

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Prevents infections. Extracts of onions, garlic, and their relatives have long been used as medicine. They can kill bacteria, fungi, and viruses. Lab tests on certain varieties of onions showed that at high enough concentrations, some can kill or slow the growth of salmonella or E. coli.

Protects your body. Vegetables in the onion group are packed with phytonutrients, including chemicals called antioxidants that defend your cells against damage. Antioxidants in onions like flavonoids and polyphenols hunt down free radicals, substances that can lead to cancer, inflammation, and age-related diseases. The antioxidants lose their power during cooking, so fresh is best.