Spring Onions (Scallions)

Spring onions – also known as scallions or green onions – are related to the onion and from a botanical point of view, belong to the leek family.

In a spring onion, the onion formation appears as a slight, white thickening near the roots.  In comparison to the onion, spring onions taste milder and are less spicy. They are characterized by their 40-50cm long, tube leaves. These crunchy green tubes can be served together with the onion bunch and eaten as well. Spring onions can be processed similarly to chives and they almost have the same spicy taste. The rubber bands or material used to tie the bunch together should not squeeze the green stems too much or they will damage the structure and the stems will spoil faster. Due to their high water content, spring onions can only be stored for a few days.

Spring onions help supply the body with iron and zinc. A good iron supply is important for the formation of blood and enzymes, while zinc strengthens the immune system and has an anti-inflammatory effect.

Season: Available year-round

Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
42 kcal Protein 0.9 g Iron 1.5 mg B1 0.13 mg
174 kJ Fat 0.3 g Potassium 230 mg B2 0.06 mg
  Carbohydrates 8.5 g Calcium 140 mg B6 0.2 mg
  Dietary Fibers 2.8 g Zinc 1 mg C 25 mg
    Magnesium 11 mg E 0.25 mg

Energy: 42 kcal, 174 kJ

Nutrients: Protein 0.9 g, Fat 0.3 g, Carbohydrates 8.5 g, Dietary Fibers 2.8 g

Minerals: Iron 1.5 mg, Potassium 230 mg, Calcium 140 mg, Zinc 1 mg, Magnesium 11 mg

Vitamins: B1 0.13 mg, B2 0.06 mg, B6 0.2 mg, C 25 mg, E 0.25 mg

Did you know...?

Spring onions contain many phytochemicals such as sulfides, glucosinolates and phytosterols; which are cholesterol-lowering, antihypertensive and antioxidant.

1 portion a day corresponds to:

One-Half to One Bundle of Spring Onions (depending on the size)