Data source: USDA FoodData Central, SR Legacy, FDC 170005 (Onions, spring or scallions (includes tops and bulb), raw).
Fun facts
- According to USDA, 100g of spring onions has about 32 kcal, 18.8mg of vitamin C and 50µg of vitamin A. One stalk, about 15g, is only around 5 kcal.
- Stand the root ends in a glass of water in a bright spot, and new leaves grow within days. It is the easiest "garden" for apartment dwellers.
- A bowl of spring onion congee is a famous image in Vietnamese literature, from Nam Cao's short story Chi Pheo. In real life, spring onion congee and scallion oil are everyday comfort food.
- Spring onions appear in 254 kOBE recipes, usually in the final step to add color and aroma.
Choosing and storing
Pick bunches that are bright green and upright, not yellowing or bruised, with firm white bases. Trim off damaged bits, wrap in a slightly damp paper towel, put in a bag in the fridge and use within about a week. You can also stand the roots in a glass of water in the fridge like a small bouquet. Chopped spring onions, dried well, can be frozen for cooking later.
Cooking it well
Separate the two parts: the white base goes in early for frying or simmering, and the green tops go in last. Adding the greens after turning off the heat keeps them bright and preserves more vitamin C, which drops with long cooking; read more in does cooking destroy vitamin C. For scallion oil, simply pour hot oil over finely chopped spring onions.
