Green onions (scallions) are slim onions eaten whole, low in calories with vitamin K, vitamin C, folate, and small amounts of allyl sulphur compounds that give the pungent flavour and may support heart health.
Eat raw or add late in cooking to keep vitamin C and the pungent aroma compounds.
Where Green onion, (scallion), bulb and greens, root removed, raw Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 232 mg | 12% | |
| Calcium | 59.4 mg | 7% | |
| Phosphorus | 27.9 mg | 4% | |
| Magnesium | 18.9 mg | 5% | |
| Iron | 1.04 mg | 7% | |
| Manganese | 0.271 mg | 14% | |
| Zinc | 0.248 mg | 2% | |
| Copper | 0.035 mg | 4% | |
| Fructose | 1.33 g | — | |
| Glucose (dextrose) | 0.985 g | — | |
| Sucrose | 0.238 g | — | |
| Biotin (Vitamin B7) | 0.950 µg | 2% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →