Look in any produce section at the store for onions and you’ll find a variety of onions in different shapes and colors. The Green onion may be misleading but the actual onion bulb is white. So why are they called ‘green’ onions?
Green onions are harvested while in the early stages of growth before a prominent bulb has formed and while the tops are still green…thus the name green onion. In some areas you’ll find them called spring onions because they are only available during the spring but they are often confused with scallions. Green onions have a mellow flavored compared to a regular onion.
You will always see Green onions sold in a bunch. Both the small bulb and leaves are edible, either raw or cooked. As general rule, the white portion is usually cooked, grilled, roasted or marinated whereas the green part is used as a garnish for salads, soups, and other dishes.
Even though these particular onions are smaller green onions still contain many vitamins and minerals for your body’s well-being. They are very rich in Vitamin K and C which help develop and maintain strong bones, as well as Vitamin A to aid in healthy vision, potassium (a crucial mineral for blood pressure control) and antioxidants just to name a few benefits. Add them chopped in salads, other meat dishes, sauces and enjoy!
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