Know2eat

Scallion

Allium fistulosum

What scallion has been studied for

1 association assessed — none with dependable human evidence behind them yet. Strongest first.

  • 1 Insufficient
3 things to know first — allergies, interactions and intake limits

About scallion

A young or bunching onion harvested before a bulb forms, used for both the white base and the hollow green tops. Sharp raw and quickly sweet when cooked.

Also known as Spring onion, Green onion, Salad onion, Negi

Heart Health

The evidence in depth

Best supported: Insufficient

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Cardiovascular risk markers

Heart Health
Insufficient evidence

Scallions are counted within total allium intake in cohort studies that link that intake to lower cardiovascular risk. They have never been studied alone, and the portion used as a garnish is small enough that attributing anything to it would be guesswork.

Insufficient evidence. Not enough human research to say anything useful yet.

No source is attached to this association yet, so it is rated insufficient by default. It is listed because people commonly ask about it — not because there is evidence for it.

Ask about Scallion

Ask about Scallion

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories32 kcal2%
Protein1.83 g4%
Total fat0.19 g0%
Carbohydrate7.34 g3%
Fibre2.6 g9%
Total sugars2.33 g—
Water89.8 g—
Fats
Saturated fat0.032 g0%
Monounsaturated fat0.027 g—
Polyunsaturated fat0.074 g—
Cholesterol0 mg0%
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)0.07 g—
Vitamins
Vitamin A50 µg6%
Vitamin C18.8 mg21%
Vitamin D0 µg0%
Vitamin E0.55 mg4%
Vitamin K207 µg173%
Thiamin (B1)0.055 mg5%
Riboflavin (B2)0.08 mg6%
Niacin (B3)0.525 mg3%
Pantothenic acid (B5)0.075 mg2%
Vitamin B60.061 mg4%
Folate64 µg16%
Vitamin B120 µg0%
Choline5.7 mg1%
Minerals
Calcium72 mg6%
Iron1.48 mg8%
Magnesium20 mg5%
Phosphorus37 mg3%
Potassium276 mg6%
Sodium16 mg1%
Zinc0.39 mg4%
Copper0.083 mg9%
Manganese0.16 mg7%
Selenium0.6 µg1%
Other measured compounds
Beta-carotene598 µg—
Alpha-carotene0 µg—
Lycopene0 µg—
Lutein + zeaxanthin1137 µg—
Caffeine0 mg—
Ash0.81 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Onions, spring or scallions (includes tops and bulb), raw (USDA FoodData Central, FDC ID 170005).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

Nothing dependable is recorded about how preparation changes this food’s nutritional properties. Rather than guess, this section stays empty.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Interaction

    Vitamin K in the green tops

    The dark green parts of scallions are surprisingly high in vitamin K1 for a garnish. Used as a sprinkle this is irrelevant, but anyone on warfarin eating them by the handful in salads or pancakes should keep intake steady.

  • Worth knowing

    The green tops and the white base behave differently on a low-FODMAP diet

    The white bulb portion carries the fructans that provoke symptoms; the green tops are generally tolerated. Using only the green parts is the standard substitution for onion during a low-FODMAP elimination phase.

  • Worth knowing

    Raw alliums and reflux

    Raw scallion is a recognised heartburn trigger for people prone to reflux, and it is often eaten raw as a garnish where the amount is easy to underestimate.