Food Facts (1)
Every month a new interesting food fact will be listed for your health and convenience. There will be nutriental information, facts and health benefits about each special food. This issue we have the Scallions.
Scallions
SCIENTIFIC NAME: AMARANTHUS HYBRIDUS
The name "scallion" is applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb. All can be used interchangeably although true scallions have a milder flavor than immature onions. Scallions are available year-round but are at their peak during spring and summer. Choose those with crisp, bright green tops and a firm white base. Midsized scallions with long white stems are the best. Store, wrapped in a plastic bag, in the vegetable crisper section of the refrigerator for up to 5 days.
Nutritional Highlights:
Scallions: 100 grams
Calories: 134
Protein: 1.83g
Carbohydrate: 7.34g
Total Fat: .19g
Fiber: 2.6g
Foods high in Vitamin K, such as vegetables, typically are associated with low cancer risk. Despite the fact that the anti-vitamin K drug warfarin might reduce the risk of cancer under certain circumstances, no evidence suggests that avoidance of Vitamin K (from food or from supplements) would in any way help protect against cancer.
|
|
 |
|
|
