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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, young green onion tops are very healthy and nutrient-dense. They are low in calories (27 per 100g) and provide significant amounts of Vitamin K for bone health, Vitamin C for immunity, and antioxidants like quercetin to fight inflammation.
They are an excellent source of Vitamin K, which is essential for blood clotting and bone strength. They also contain high levels of Vitamin C for skin and immune health, as well as Vitamin A (carotenoids) which supports healthy vision.
Yes, green onion tops are very keto-friendly. With only about 5.74g of carbohydrates per 100g and a high fiber-to-carb ratio, they can be used liberally as a garnish or flavoring without significantly impacting daily carb counts.
Yes, the green tops of onions are considered low FODMAP, unlike the white bulbs which are high in fructans. This makes the tops an excellent way for individuals with IBS or digestive sensitivities to add onion flavor to their meals.
They are most commonly used as a fresh garnish for soups, tacos, and baked potatoes. They can also be stirred into omelets, mixed into cream cheese dips, or added to stir-fries at the very end of cooking to maintain their bright color and mild flavor.
Absolutely. Eating them raw is the most common way to consume them, as it preserves their crisp texture and heat-sensitive Vitamin C. Raw tops have a mild, peppery onion flavor that is less intense than mature onions.
The white base has a sharper, more pungent onion flavor and a firmer texture that holds up well to sautéing. The green tops are milder, more herbaceous, and more delicate, making them better suited for raw applications or light wilting.
young green onion tops is a versatile ingredient found in cuisines around the world. With 27 calories per 100g and 0.97 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Store them in the refrigerator wrapped in a damp paper towel inside a plastic bag to maintain moisture. Alternatively, you can 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.
Fresh green onion tops should be bright green and firm. If they become slimy, develop a yellowish or brown color, or have a pungent, sour odor, they have spoiled and should be discarded.
Yes, you can freeze them for later use. Wash and slice the tops, let them dry completely, and store them in a freezer-safe bag; while they will lose their crispness and are best used in cooked dishes after freezing, they will retain their flavor for several months.