Good for soups, salads, stir fry, lasagne & all types of savoury baking
Make sure you use the green part of spring onions as well as the white, for maximum health benefits.
Trim root end & dark green leaves, wash well, slice thinly or into short lengths.
Spring onions are often used in Oriental cooking.
Cut the green tops very finely & use like chives.
Spring onions can be used instead of onions in some recipes.
Spring Onions are used in fried rice or noodles, spicy thai soups, fritters, dumplings... by far the most common used herb
Spring onions are, higher in most nutrients than brown onions... full of vitamins A, C & K as well as iron, calcium & potassium.
Place spring onions in a cup of water in the fridge where they will keep for longer
Spring Onions add a great flavour kick to many meals either as a garnish or as an alternate to onions
They are harvested when young & before the white bulb has time to form properly & are tender & mild with a long white slender neck & hallow green tops.
Spring onions are milder than onions so can be eaten raw in salads & sandwiches.
|Serving size: 1 spring onion - 25 g|
|Fat, total (g)||0.1||0%||0.2|
|- saturated (g)||0.01||0%||0.03|
|- sugars (g)||0.7||1%||2.8|
|Dietary fibre (g)||0.6||2%||2.5|
|Vitamin C (mg)||3||7% RDI*||11||A source of vitamin C|
|Folate (µg)||22||11% RDI*||88|
|Calcium (mg)||17||2% RDI*||66|
|Vitamin A Equiv. (µg)||1||0% RDI*||6|
|Niacin (mg)||0.1||1% RDI*||0.5|
|Iron (mg)||0.1||1% RDI*||0.6|
|Vitmina B6 (mg)||0.02||1% RDI*||0.09|
|Riboflavin (mg)||0.02||1% RDI*||0.09|