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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, scallion whites are very healthy as they are low in calories and rich in essential nutrients like Vitamin K and Vitamin C. They contain sulfur compounds and allicin, which provide antimicrobial properties and support cardiovascular health.
A 100g serving of scallion whites contains approximately 32 calories and 7.34g of carbohydrates. They are a low-energy-density food, making them an excellent choice for adding flavor to meals without significantly increasing calorie intake.
Yes, scallion whites are keto-friendly. With only about 7.34g of total carbohydrates per 100g, they can easily fit into a low-carb or ketogenic diet when used as an aromatic or garnish.
No, scallion whites are considered high-FODMAP because they contain fructans. Those following a strict low-FODMAP diet for IBS should avoid the white parts and use only the green tops of the scallion.
Scallion whites have a sharper, more pungent flavor than the greens and are best used like onions or shallots. Sauté them in oil or butter at the beginning of the cooking process to mellow their bite and create a flavorful base for stir-fries, soups, and sauces.
The white parts are the base of the plant and have a more intense, concentrated onion flavor and a crunchy texture. The green parts are milder, more herbaceous, and are typically used as a fresh garnish at the end of cooking.
Yes, scallion whites can be eaten raw, though they have a very spicy and sharp bite. They are often finely minced and used in salsas, dressings, or as a pungent topping for dishes like silken tofu or cold noodles.
scallion whites 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.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 10 recipes featuring scallion whites with step-by-step instructions.
Browse recipes →Store them in the refrigerator by wrapping the roots in a damp paper towel and placing them in a plastic bag. Alternatively, stand them upright in a jar with an inch of water on the counter or in the fridge to keep them crisp for up to a week.
Yes, you can freeze scallion whites. Finely chop them and store them in an airtight freezer bag; they can be added directly to hot pans for cooking, though they will lose their crispness and are not ideal for raw use after thawing.
The best substitutes for scallion whites are shallots or the white parts of leeks, as they offer a similar mild onion profile. In a pinch, finely diced white or yellow onion can be used, though the flavor may be slightly more aggressive.