Vegetable
Spring Onion
Spring onions are young Allium plants sold with slender white bases and long green tops—called scallions in North America and often overlapping with bunching onions (Allium fistulosum). Flavour is fresh and oniony but gentler than mature bulbs; the greens are as useful as the white. Whole stalks grill and char beautifully. Slice raw into salads, noodles, and salsas; stir-fry; or wilt into soups as a finish. East Asian, Mexican, and British cookery all rely on them as everyday garnish and aromatic. Trim roots and any slimy tops; store upright in a little water or wrapped cold. Do not confuse with large sweet onions sold as “spring” in some markets.
Track this ingredient
Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 20 mg
- Salt 0.05 g
- Total Carbohydrate 6.91 g
- Dietary Fibre 2.31 g
- Total Sugars 3.04 g
- Complex / starch 2.03 g
- Protein 1.93 g
- Water 89.6 g
- Energy 35.9 kcal
- Water 89.6 g
- Carbohydrates 6.91 g
- Sugars 3.04 g
- Monosaccharides 2.12 g
- Disaccharides 0.91 g
- Starch 2.03 g
- Amylose 0.51 g
- Amylopectin 1.52 g
- Digestible Starch 1.73 g
- Resistant Starch 0.2 g
- Fibre 2.31 g
- Soluble Fibre 0.81 g
- Insoluble Fibre 1.5 g
- Protein 1.93 g
- Plant Protein 1.83 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Vitamins 103 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.64 mg
- Vitamin B5 — Pantothenic Acid 0.32 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 30.6 µg
- Vitamin C 24 mg
- Vitamin E 0.4 mg
- Vitamin K 24.8 µg
- Minerals 485 mg
- Major Minerals 478 mg
- Trace Minerals 6.8 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 24 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.64 · vitamin-b5-pantothenic-acid: 0.32 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 30.6 · vitamin-e: 0.4 · vitamin-k: 24.8 ·
Minerals
Sodium: 20 · Potassium: 419 · Calcium: 39 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Spring Onion was used as a vegetable food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Spring Onion types and preparations into new climates and cuisines.
Modern production, storage, and transport made Spring Onion a regular purchase far from where it is grown or raised.
Cooks now treat Spring Onion as both staple and specialty, with more attention to provenance, variety, and form.