onion, spring

views updated May 29 2018

onion, spring Young plants of Allium cepa, generally eaten whole (developing bulb and leaves) as a salad vegetable. Also known as salad onions or scallions. A 60–g portion (three onions) is a rich source of vitamin C; a source of folate, calcium, and iron; contains 400 μg of carotene; provides 1.8 g of dietary fibre; supplies 15 kcal (65 kJ).

A Dictionary of Food and Nutrition DAVID A. BENDER

spring onion

views updated Jun 27 2018

spring onion See onion, spring.

A Dictionary of Food and Nutrition DAVID A. BENDER

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