Vegetable
Bulb
Bulb of Spring Onion is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of spring onion: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Even thickness matters more than elaborate marinades for consistent doneness.
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Cuts & parts
Characteristics
Preparations
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 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 19.1 mg
- Salt 0.05 g
- Total Carbohydrate 6.9 g
- Dietary Fibre 2.75 g
- Total Sugars 2.27 g
- Complex / starch 3.4 g
- Protein 2.08 g
- Water 85.2 g
- Energy 41.2 kcal
- Water 85.2 g
- Carbohydrates 6.9 g
- Protein 2.08 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Omega-3 0.02 g
- Vitamins 77.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.66 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 31.8 µg
- Vitamin C 2 mg
- Vitamin E 0.42 mg
- Vitamin K 25.8 µg
- Minerals 379 mg
- Major Minerals 377 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.66 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 31.8 · vitamin-e: 0.42 · vitamin-k: 25.8 ·
Minerals
Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.
History
Market gardeners and growers selected spring onion for flavour, yield and keeping quality, including named bulb portions.
Cold storage and transport made spring onion a year-round kitchen staple in many regions, including named bulb portions.
Cooks bought prepped forms of spring onion for speed while markets still sold whole produce, including named bulb portions.