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onion, spring
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).
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DAVID A. BENDER. "onion, spring." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 1 Jun. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "onion, spring." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (June 1, 2012). http://www.encyclopedia.com/doc/1O39-onionspring.html DAVID A. BENDER. "onion, spring." A Dictionary of Food and Nutrition. 2005. Retrieved June 01, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-onionspring.html |
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spring onion
spring onion See onion, spring.
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Cite this article
DAVID A. BENDER. "spring onion." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 1 Jun. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "spring onion." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (June 1, 2012). http://www.encyclopedia.com/doc/1O39-springonion.html DAVID A. BENDER. "spring onion." A Dictionary of Food and Nutrition. 2005. Retrieved June 01, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-springonion.html |
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