Green onion, (scallion), bulb and greens, root removed, raw
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
Green onions, also known as scallions, are young, slender onions harvested before the bulb fully develops, offering a fresh, crisp texture and a mild, sharp bite. Their vibrant green tops and white bulbs provide a dual flavor profile, with the greens being more herbaceous and the whites more pungent. Nutritionally, they are a low-calorie, fiber-rich ingredient, contributing 2.3g of fiber per 100g, making them an excellent addition to meals for digestive health.
Calorie split: 100% protein · 0% carbs · 0% fat
↓ Full nutrition💚 Why it's loved
People love green onions for their versatile, bright flavor that enhances dishes without overpowering them, from stir-fries to salads. They are culturally significant in many cuisines, often used as a garnish or flavor base, symbolizing freshness and vitality.
⚠️ Watch-outs & how to enjoy it better
Some individuals may find green onions too pungent or irritating, especially those with digestive sensitivities or irritable bowel syndrome, as they contain fructans that can cause bloating. To counteract this, pair them with protein or fat, use smaller portions, or cook them to mellow their flavor, and consider soaking sliced onions in water to reduce sharpness.
Key benefits
- Rich in vitamin K, supporting bone health and blood clotting
- Contains antioxidants like quercetin, which may reduce inflammation
- Provides a good source of vitamin C, boosting immune function
- High in fiber, promoting digestive regularity and satiety
- Low in calories and carbohydrates, suitable for weight management
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Green onions are one of the few vegetables that can be regrown from scraps in water, making them a popular choice for sustainable home gardening.
Full nutrition (USDA data · scales with serving)
| Water | 91.7 g |
| Nitrogen | 0.11 g |
| Protein | 0.67 g |
| Ash | 0.63 g |
| Fiber, total dietary | 2.3 g |
| Sugars, Total | 2.6 g |
| Sucrose | 0.24 g |
| Glucose | 0.98 g |
| Fructose | 1.3 g |
| Lactose | 0.03 g |
| Maltose | 0.03 g |
| Calcium, Ca | 59.4 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 18.9 mg |
| Phosphorus, P | 27.9 mg |
| Potassium, K | 232 mg |
| Sodium, Na | 9.9 mg |
| Zinc, Zn | 0.25 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.27 mg |
| Biotin | 0.95 ug |
Fat & fatty acid profile (per 100g)
Estimated from Tomato products, canned, sauce, with onions, green peppers, and celery — USDA does not publish this profile for Green onion.
| Fatty acids, total saturated | 0.13 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.11 g |
| SFA 18:0 | 0.02 g |
| Fatty acids, total monounsaturated | 0.10 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.10 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.34 g |
| PUFA 18:2 | 0.32 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Tomato products, canned, sauce, with onions, green peppers, and celery — USDA does not publish this profile for Green onion.
| Tryptophan | 0.01 g |
| Threonine | 0.02 g |
| Isoleucine | 0.02 g |
| Leucine | 0.03 g |
| Lysine | 0.03 g |
| Methionine | 0.01 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.02 g |
| Tyrosine | 0.01 g |
| Valine | 0.02 g |
| Arginine | 0.04 g |
| Histidine | 0.01 g |
| Alanine | 0.03 g |
| Aspartic acid | 0.11 g |
| Glutamic acid | 0.34 g |
| Glycine | 0.02 g |
| Proline | 0.02 g |
| Serine | 0.02 g |
FAQ
What is the difference between green onions and scallions?
Green onions and scallions are the same plant, Allium fistulosum or Allium cepa, harvested young. The terms are often used interchangeably, though some regions may refer to slightly different varieties.
How should I store green onions to keep them fresh?
Store green onions in a plastic bag in the refrigerator, or place them upright in a glass of water with a plastic bag over the top, changing the water every few days to maintain freshness for up to two weeks.
Can I eat green onions raw?
Yes, green onions are commonly eaten raw in salads, as garnishes, or in dips, providing a crisp, mild onion flavor. However, cooking them can reduce their pungency and make them easier to digest for some people.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.04 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.