Food Guts - Ingredient Information

Ingredient Lookup

Spring Onion

Nutritional Information

1 cup chopped, spring onion

  • Calories 32
  • Calories from Fat 1.71
  • Amount%DV
  • Total Fat 0.19g0%
  • Saturated Fat 0.032g0%
  • Monounsaturated Fat 0.027g
  • Polyunsaturated Fat 0.074g
  • Cholestreol 0mg0%
  • Sodium 16mg1%
  • Potassium 276mg8%
  • Total Carbohydrate 7.34g2%
  • Dietary Fiber 2.6g10%
  • Sugars 2.33g
  • Protein 1.83g4%
  • Calcium 7mg1%
  • Iron 8mg44%
  • Vitamin A 20%
  • Vitamin C 31%

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Spring Onion on Wikipedia:

``Green onions`` redirects here. For other uses, see Green onion. This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (April 2008) Scallion Scallions as sold, with pointed tips removed Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Monocots Order: Asparagales Family: Alliaceae Genus: Allium Species: A. wakegi Binomial name Allium wakegi Chopped scallions

A scallion, (also known as a spring onion, salad onion or green onion in many countries) is an edible plant the genus Allium. The upper green portion is hollow. It lacks a fully developed root bulb. They are milder than most onions. They may be cooked or used raw, as a part of salads or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes. To make many Eastern sauces, the bottom quarter-inch of scallions are commonly removed before use.

The species most commonly associated with the name is the Welsh onion, Allium fistulosum. ``Scallion`` is sometimes used for Allium ascalonicum, better known as the shallot. The words scallion and shallot are related and can be traced back to the Greek askolonion as described by the Greek writer Theophrastus; this name, in turn, seems to originate from the Philistine town of Ascalon (modern-day Ashkelon in Israel). The shallots themselves apparently came from farther east.[1]

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Other names

Scallions have various common names throughout the world. In some countries, green onions are mistakenly called shallots by non gardeners, and shallots are referred to by alternative names such as eschallot or eschalotte.

Austria and Germany: Known as ``Frühlingszwiebel``, which means 'spring onion'. Australia: The common name is 'shallot'. Grocers and supermarkets occasionally label them as ``spring onion`` however most refer to them as 'shallot'. Professional chefs use the names ``shallot`` and ``scallion`` interchangeably. Belgium: Known as sjalotjes. Canada: Known as green onion. India: They may be referred to as spring onions. Japan: Known as 分葱 or ワケギ in Japanese (the Japanese transliteration, ``wakegi``, is another term for spring onions). Korea: Known as 파. Republic of Ireland: The term scallions is commonly used. New Zealand: The common name is 'spring onion'. United Kingdom and some Commonwealth countries, including Singapore: The most common name is spring onion. In Northern Ireland the name scallion is preferred, in Scotland they are known in Scots as cibies, from the French syboe. United States: scallion or green onion. The term green onion is also be used in reference to immature specimens of the ordinary onion (Allium cepa) harvested in the spring, and the term spring onion refers exclusively to this onion in the United States. Caribbean: Often referred to as ``chives``. Perú: The common name is cebolla china which means Chinese onion in Spanish.

Varieties

White Lisbon (Allium cepa) White Lisbon Winter Hardy (Allium cepa)- an extra-hardy variety for overwintering. Parade (Allium fistulosum) Performer (Allium fistulosum)

Escallion

The escallion (Allium ascalonicum L.,[2] pronounced scallion with its silent e) is a culinary herb. Grown in Jamaica and Trinidad & Tobago, it is similar in appearance to the scallion, Welsh onion and leek, though said by Jamaicans to be more flavorful. Like these others, it is a (relatively) mild onion that does not form a large bulb.

The Jamaican name is probably a variant of scallion, the term used loosely for the spring onion, the leek, the shallot and the green stalk of the immature garden onion (Allium cepa). The spelling escalion is recorded in the eighteenth century; scallion is older, dating from the fourteenth century. The spring onion is sometimes know as eschallot. However, the OED's reference to escalions in Phillip H. Gosse's Birds of Jamaica (1847) implies that Gosse knew the shallot and the escalion to be different herbs, and this article accepts that authority.[3] The term escallion is now not current in English outside its Jamaican usage.

Escallion is an ingredient in Jamaican cuisine, in combination with thyme, scotch bonnet pepper, garlic and allspice (called pimento). Recipes with escallion sometimes suggest leek as a substitute in salads. Jamaican dried spice mixtures using escallion are available commercially. Fresh escallion is rare and expensive outside Jamaica.

See also

Leek Allium tricoccum

References

^ Allium Crop Science: recent advances at Google Books, last retrieved 2007-03-31 ^ On-farm research for the development and promotion of improved agroforestry systems for steeplands in the Caribbean - page 12 shows classification of escallion. ^ Oxford English Dictionary

External links

Varieties of Japanese negi