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Spring Onions

In season all year

Food Description:

Also known as shallots, or scallions in the US, spring onions are green onions. They are the same plant as a brown onion only they have been snapped out of the ground before the bulb has formed at all. Long and slim and evenly proportioned from the white root to where it changes to green, the spring onion is popular in Asian cooking, raw and cooked.

General Information:

Category: Vegetable
To Buy: Look for shallots with fresh green leaves. Avoid discoloured slimy leaves.
To Store: Cut the tops off the spring onion (leaving approx 4 cm of green). Wrap in slightly damp kitchen paper and place in a plastic bag in the crisper section of the refrigerator for up to four days.
Tips and Tricks: The easiest way to cut spring onions for garnish is with scissors. In stir-fries slice lengthways for long strips approx 8cm long.

Nutrition (Per serve):

Weight (grams): 10
Carbohydrates, g: 0.5
Fat (g): 0.0
Monosaturated Fat , g: 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 13
Protein (g): 0.2
Saturated Fat, g : 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands. Contraindications: Large doses can cause diaorrhea or gas.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low

Cooking:

Cooking Tips: Add to chinese greens in Asian stir-fries. Gives extra flavour to clear broths.

Benefits the Following Health Conditions:*

Cold and Flus

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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