Scallions (raw)
Spring onion, green onion, scallion — same plant, the market decides the name.
| Energy | Protein | Carbs | Fiber | Fat | |
|---|---|---|---|---|---|
| Per 100 g | 32 kcal | 1.8 g | 7.3 g | 2.6 g | 0.2 g |
| Per 100 kcal | — | 5.7 g | 22.9 g | 8.1 g | 0.6 g |
| One stalk · 25 g | 8 kcal | 0.5 g | 1.8 g | 0.7 g | 0.0 g |
Where the calories come from
Also in 100 g
| Total sugars | 2.3 g |
|---|---|
| Saturated fat | 0.0 g |
| Sodium | 16 mg · 1% DV |
| Potassium | 276 mg · 6% DV |
| Calcium | 72 mg · 6% DV |
| Iron | 1 mg · 8% DV |
| Magnesium | 20 mg · 5% DV |
| Vitamin C | 18.8 mg · 21% DV |
| Vitamin A (RAE) | 50 mcg · 6% DV |
| Vitamin E (alpha-tocopherol) | 0.6 mg · 4% DV |
| Folate (DFE) | 64 mcg · 16% DV |
| Choline | 5.7 mg · 1% DV |
| Vitamin B6 | 0.06 mg · 4% DV |
| Phosphorus | 37 mg · 3% DV |
| Copper | 0.08 mg · 9% DV |
| Potassium : sodium | 17.2 : 1 · favorable |
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DV = FDA daily value for adults (21 CFR 101.9). A dash (—) means the USDA entry for this food does not report that nutrient — we leave it blank rather than estimate it. Values synced from USDA FoodData Central., entry 170005 Fiber sits inside the carbs figure.
1639 gfor 30 g protein
525 kcalthose grams cost
2.6 gfiber per 100 g
Where it sits in the whole library
Rank within vegetables
Fiber, in context
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