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.
Ever wonder why some recipes call for Yellow Onions and some call for Red? What is the difference and how to decide which to use? Just the thought of them brings tears to your eyes.
Onions vary slightly in flavor, texture and colour. When buying onions, go for the ones that feel heavy and firm in your hand.
Storing your onions
Keen bunched scallions and leeks in the vegetable bin of the refrigerator an use within 4 days. All other types should be stored in a cool, dry place for up to 2 weeks.
How to use them
Sometimes mistaken for garlic because of their similar shape, shallots have a sweet, bold flavor. Ideal in sauces and gravies, or sauteed and added to vegetable side dishes. Deep fried and used as a topping in Chinese cuisine, fried shallots are aromatic and adds flavor to the dish.
The odd-guys out in the onion family for its deep purple skin and reddish flesh, Red Onions are great choice for using raw, as in salads, garnishes or salsas. They are slightly less tender and meaty, and has a relatively milder flavor.
Sometimes referred to as green onions, they have a pleasing mild flavor that lends itself to using raw in salads as well as in quick-cooking dishes like stir-fries.Read more