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The spring onion is a food with a low caloric intake, because its water content is approximately 90%. On the other hand, its protein and carbohydrate content is minimal. Therefore, it is advisable to add this vegetable to the preparations, to enhance the flavour without increasing the calories.
In the composition of spring onions should take into account its contribution of fiber, vitamins and minerals, which make it an excellent food regulator of the body. They are a good source of potassium and have significant amounts of magnesium and phosphorus. As for their vitamin content, spring onions are rich in B vitamins. However, the health properties of this vegetable are due, more than to its nutritional composition, to its abundance of antioxidants
How to prepare them?
This vegetable is especially suitable for raw preparations (salads), as its flavour is milder than that of the onion. The green part of the spring onion can be used finely chopped to flavour or even decorate vinaigrettes, mayonnaise, salads, sauces, soups and seafood. If finely chopped, it can even replace chives in many garnishes. The chives can also be used instead of the traditional onion for those preparations that require some kind of cooking
