Green Onions (scallions) 1 Ct

Green onions and scallions are the same vegetable, and they are widely used in cooking for their fresh, mild onion flavor. Here is a breakdown of their identity, uses, and nutritional benefits: ### **Identity and Classification** * **Synonyms:** The terms "green onions," "scallions," and often "spring onions" are used interchangeably in most culinary contexts and across different regions. * **Botanical Family:** They belong to the *Allium* genus, which includes garlic, onions, shallots, and chives. * **Appearance:** They are characterized by a long, hollow, green leafy stem that tapers down to a small, often unformed, white bulb at the root end. **Note on "Spring Onions":** In some specific culinary circles or regions, "spring onions" may refer to immature plants of the common bulb onion (*Allium cepa*) that have a noticeably larger bulb at the base than a true scallion (which typically has little to no bulb formation). However, for everyday cooking, they function as equivalents. ### **Culinary Uses** Both the white and green parts of the scallion are edible and offer distinct flavors and textures: | Part | Flavor Profile | Common Uses | | :--- | :--- | :--- | | **White and Light Green Base** | Stronger, more intense onion flavor, crisp texture. | Usually cooked in dishes like stir-fries, omelets, soups, and sauces, often added early in the cooking process. | | **Dark Green Tops** | Milder, grassy, and fresher flavor; tender texture. | Most often used as a **garnish** when raw (for flavor and color), or added at the very end of cooking to maintain freshness (e.g., in tacos, salads, fried rice, noodle dishes). | **Popular Dishes:** * **Garnish:** Topping for soups, chilis, mashed potatoes, and noodle dishes. * **Asian Cuisine:** A key ingredient in stir-fries, scallion pancakes, ginger-scallion sauce, and dumplings. * **Dips & Spreads:** Used in cream cheese, compound butter, and some salsas. ### **Nutritional Value and Health Benefits** Green onions, like other members of the *Allium* family, are low in calories and rich in vitamins and beneficial compounds. * **Vitamins:** They are an excellent source of **Vitamin K** (important for blood clotting and bone health) and a good source of **Vitamin C** (an antioxidant that supports the immune system). * **Antioxidants:** They contain powerful antioxidant and anti-inflammatory flavonoids, such as **quercetin** and **kaempferol**. * **Sulfur Compounds:** They contain sulfur-containing compounds (like allicin), which are responsible for their characteristic aroma and are linked to potential health benefits, including supporting heart health and having some anticancer properties. * **Fiber:** The green parts provide dietary fiber, which aids in digestion.