Scallions (Allium fistulosum L., Syn.: A. altaicum, . ceratophyllum, Cepa sissilis, C. ventricosa) are often called green onions or welsh onions. There are also many regional names including spring onions, table onions, salad onions, onion sticks, long onions, baby onions, precious onions, yard onions, gibbons, syboes, and scally onions. Scallions are very similar to bulb onions. However, they have a less intense taste (apart from the darker green tops). Both the green and white parts of the stem can be eaten raw or cooked.
Culinary uses:
Scallions are very easy to use. You don’t have to peel them, and it is enough to simply rinse them off with water. Then you can either cut them into thin or thick rings. The green part of the stem works well as an ingredient for soups and salads. If they are freshly chopped, scallions can also be used as a substitute for dill. You will find scallions in a number of different types of dishes, but they are especially popular in Asian cuisine. The white part of the stem shouldn’t be sautéed or cooked at too high of temperatures as it quickly loses flavor when heated.
Storage:
Since scallions wilt quickly, you should use them as soon as possible. They are more delicate and have a much shorter shelf life as compared to bulb onions. They can be stored in the refrigerator for about a week.
General information:
From Wikipedia: Scallions (green onion, spring onion and salad onion) are vegetables of various Allium onion species. Scallions have a milder taste than most onions. Their close relatives include the garlic, shallot, leek, chive, and Chinese onion. Although the bulbs of many Allium species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. In common with all Allium species, scallions have hollow, tubular green leaves, growing directly from the bulb. These leaves are used as a vegetable; they are eaten either raw or cooked. The leaves are often chopped into other dishes, in the manner of onions or garlic. Also known as scallions or green onions, spring onions are in fact very young onions, harvested before the bulb has had a chance to swell.
Etymology:
The words scallion and shallot are related and can be traced back to the Greek ασκολόνιον ('askolonion') as described by the Greek writer Theophrastus. This name, in turn, seems to originate from the name of the ancient Canaan city of Ashkelon. The plant itself apparently came from farther east of Europe.
-- Types:
Species and cultivars of scallions include the following:
- A. cepa ("White Lisbon", "White Lisbon Winter Hardy" – an extra-hardy variety for overwintering, and Calcot
- A. cepa var. cepa—Most of the cultivars grown in the West primarily as scallions belong to this variety. However, the "scallions" from A. cepa var. cepa (common onion) is from a young plant, harvested before bulbs form, or sometimes when slight bulbing has occurred.
- A. cepa var. aggregatum, formerly A. ascalonicum), common name shallot. Shallots are also referred to as eschalot.
- A. chinense
- A. fistulosum, the Welsh onion, does not form bulbs even when mature, and is grown in the West almost exclusively as a scallion or salad onion, although in Asia this species is of primary importance and used both fresh and in cooking.
- A. ×proliferum, sometimes used as scallion
- A. ×wakegi, sometimes used as scallions.
Scallions have various other common names throughout the world. These names include spring onion, green onion, table onion, salad onion, onion stick, long onion, baby onion, precious onion, yard onion, gibbon, syboe, or scally onion. Scallion and its many names can also be mistakenly used for the young plants of the shallot (A. cepa var. aggregatum, formerly A. ascalonicum), harvested before bulbs form, or sometimes when slight bulbing has occurred.
See the link above for an extensive list of common names used for scallions throughout the world.
Nutrient tables
The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.
Nutritional Information
|
per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Energy | 32 kcal 134 kJ | 1.6% Recommended daily allowance according to the GDA: 2000kcal |
Fat/Lipids | 0.19 g | 0.3% Recommended daily allowance according to the GDA: 70g |
Saturated Fats | 0.03 g | 0.2% Recommended daily allowance according to the GDA: 20g |
Carbohydrates (inc.dietary fiber) | 7.3 g | 2.7% Recommended daily allowance according to the GDA: 270g |
Sugars | 2.3 g | 2.6% Recommended daily allowance according to the GDA: 90g |
Fiber | 2.6 g | 10.4% Recommended daily allowance according to the GDA: 25g |
Protein/Albumin | 1.8 g | 3.7% Recommended daily allowance according to the GDA: 50g |
Cooking Salt (Na:16.0 mg) | 41 mg | 1.7% Recommended daily allowance according to the GDA: 2.4g |
Essential micronutrients with the highest proportions | per 100g | 2000 kcal | |
---|---|---|---|
Vit | Vitamin K | 207 µg | 276.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Vit | Folate, as the active form of folic acid (née vitamin B9 and | 64 µg | 32.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Vit | Vitamin C (ascorbic acid) | 19 mg | 24.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Elem | Potassium, K | 276 mg | 14.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Min | Iron, Fe | 1.5 mg | 11.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Elem | Calcium, Ca | 72 mg | 9.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Prot | Tryptophan (Trp, W) | 0.02 g | 8.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Min | Copper, Cu | 0.08 mg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Min | Manganese, Mn | 0.16 mg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Prot | Threonine (Thr, T) | 0.07 g | 8.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Detailed micronutrients and daily requirement coverage per 100g
Explanations of nutrient tables in general
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
Essential fatty acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Linoleic acid; LA; 18:2 omega-6 | 0.07 g | 1.0% Recommended daily allowance according to the CH-EDI-Verordnung: 10 g |
Alpha-Linolenic acid; ALA; 18:3 omega-3 | 0.00 g | < 0.1% Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g |
Essential amino acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Tryptophan (Trp, W) | 0.02 g | 8.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Threonine (Thr, T) | 0.07 g | 8.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Isoleucine (Ile, I) | 0.08 g | 6.0% Recommended daily allowance according to the WHO-Protein-2002: 1.2 g |
Leucine (Leu, L) | 0.11 g | 5.0% Recommended daily allowance according to the WHO-Protein-2002: 2.4 g |
Lysine (Lys, K) | 0.09 g | 5.0% Recommended daily allowance according to the WHO-Protein-2002: 1.9 g |
Valine (Val, V) | 0.08 g | 5.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Phenylalanine (Phe, F) | 0.06 g | 4.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Methionine (Met, M) | 0.02 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Vitamins | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Vitamin K | 207 µg | 276.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Folate, as the active form of folic acid (née vitamin B9 and | 64 µg | 32.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Vitamin C (ascorbic acid) | 19 mg | 24.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Riboflavin (vitamin B2) | 0.08 mg | 6.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Vitamin A, as RAE | 50 µg | 6.0% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Thiamine (vitamin B1) | 0.06 mg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Vitamin E, as a-TEs | 0.55 mg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 12 mg |
Vitamin B6 (pyridoxine) | 0.06 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Niacin (née vitamin B3) | 0.52 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Pantothenic acid (vitamin B5) | 0.08 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Vitamin D | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg |
Essential macroelements (macronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Potassium, K | 276 mg | 14.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Calcium, Ca | 72 mg | 9.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Magnesium, Mg | 20 mg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Phosphorus, P | 37 mg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Sodium, Na | 16 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Essential trace elements (micronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Iron, Fe | 1.5 mg | 11.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Copper, Cu | 0.08 mg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Manganese, Mn | 0.16 mg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Zinc, Zn | 0.39 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
Selenium, Se | 0.60 µg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 55 µg |
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