Packed With Flavor
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Green onions can be added to so many different dishes that they
can take on any personality you want. They can add subtle flavor or texture
to a dish, and be a nearly invisible ingredient—or they can bring wild
zest and color to a meal. Tangy green onions are ideal in a Greek salad, while
an artful julienne of green onions perfectly embellishes Asian cuisine. You
may not think about these small, garnishy onions as storehouses of nutrition,
but according to the National Onion Association, these humble vegetables not
only contain dietary fiber, vitamin C, vitamin B6, potassium, and other key
nutrients, they also have some special qualities that may help protect you
from disease. Choose green onions to do your body and your cooking a favor.
Green onions are fat-, sodium-,
and cholesterol-free, low in
calories, and high in vitamin
- Green onions are also known as scallions.
- The white
onion bulb and the green stalk are both edible.
- Humans have been cultivating onions since 3500 BC.
Look for green onions that are crisp with fresh, tender
green tops and slightly bulbed white ends. Avoid
onions with discolored, decaying, or wilted tops.
Fresh1 green onions are grown in Texas and are available
Store in the refrigerator and use promptly—they
are very perishable. Keep green onions away from food
that absorb odors.
Meals For Two
Quick 'n Easy