When we want a hit of less-intense onion flavor, we find ourselves opting for Scallions. Scallions are long, with a white stem end that does not bulge out. The most ubiquitous in the onion family, it is sweet and herbaceous, with the familiar yet milder flavor of onion. It can be used raw or cooked.
Here’s 5 reasons why we love Scallions:
- Scallions add flavor and crunch to dishes. The entire vegetable is edible, with the exception of the roots.
- Scallions are an excellent source of Vitamin K – 1 cup contains 259 DV%. Vitamin K plays an important role in normal blood clotting.
- Scallions deliver several minerals, including iron, potassium, manganese, calcium, magnesium, copper, phosphorus, sodium and selenium. These macrominerals are needed in larger amounts by the body hence eating scallions helps contribute to the RDI of these macrominerals.
- Scallions are diet friendly. Consuming a stick of scallion only adds to 8 calories and 6.5cal of carbohyrates to your diet. It adds fiber to your plate in the amount of 0.7g or 3% of the RDI.
- Consuming scallions may offer you chemopreventive benefits. Evidence in the July-September 2004 edition of the “Asia Pacific Journal of Cancer Prevention” correlates the intake of allium vegetables, such as scallions, with a reduced risk of several types of cancer. Additional research is required to confirm the usefulness of scallion as a cancer-fighter.