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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, scallion greens are highly nutritious and low in calories, providing only 32 calories per 100g. They are packed with essential vitamins like K, A, and C, and contain beneficial antioxidants that support heart health and reduce inflammation.
Scallion greens are an excellent source of Vitamin K, which is vital for bone health and blood clotting. They also provide allicin, a compound with antibacterial properties, and flavonoids like quercetin that help protect cells from oxidative stress.
Yes, scallion greens are very keto-friendly. With only about 7.34g of carbohydrates per 100g and a high fiber content, they can be used liberally as a garnish or flavoring without significantly impacting daily carb limits.
Yes, the green tops of scallions are considered low-FODMAP and are generally safe for those with IBS. This is a major advantage over the white bulb parts, which are high in fructans and often restricted on a low-FODMAP diet.
Scallion greens are best used as a finishing touch or added at the very end of cooking to maintain their vibrant color and mild flavor. They are perfect for garnishing soups, stir-fries, omelets, and baked potatoes.
Absolutely. Raw scallion greens have a mild, fresh, and slightly peppery taste that is less pungent than the white base. They are commonly used raw in salads, salsas, and as a crunchy topping for various savory dishes.
To keep them fresh, wrap the greens in a damp paper towel and place them in a plastic bag in the refrigerator's crisper drawer. Alternatively, you can stand the root ends in a jar with a little water, covering the tops loosely with a bag.
scallion greens is a versatile ingredient found in cuisines around the world. With 32 calories per 100g and 1.83 grams of protein, it's a nutritious addition to many dishes.
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View all other →Discover 10 recipes featuring scallion greens with step-by-step instructions.
Browse recipes →Yes, you can freeze them for later use. Slice the greens thinly, ensure they are completely dry, and store them in a freezer-safe bag; they can be added directly to cooked dishes like soups or stews without thawing.
The white part has a sharper, more intense onion flavor and a crunchy texture, making it ideal for sautéing. The green part is milder, more delicate, and contains higher concentrations of Vitamin A and Vitamin C.
Fresh scallion greens should be bright green, upright, and firm to the touch. If they appear slimy, have turned yellow or brown, or emit a sour or fermented odor, they have spoiled and should be discarded.