What is the difference between green onions and shallots?

Scallions have always been an indispensable condiment in people's lives. Many people like to use chopped scallions to help enhance the flavor of dishes when cooking. Some people prefer to eat onions raw. Eating raw onions can not only stimulate the appetite, but also has a good effect in preventing some diseases. However, some people would like to ask: What is the difference between scallions and green onions? Let’s take a look together!

1. Common onions come in different sizes. In the north, large onions are the main type, and are mostly used for frying, stir-frying, and deep-frying. Take Shandong onions as an example: they have thick skin and fat leaves. Some are one meter long and weigh two or three pounds. Their majestic momentum can be seen from the names such as "chicken leg onion" and "big sycamore". Stir-fried kidney with scallions, braised lamb with scallions, stewed sea cucumber with scallions, etc. Scallions are like a lady from a noble family who often appears on the menu.

2. The south is rich in shallots, also called chives, which correspond to Shandong green onions. Guangzhou's small jade onions have a very southern characteristic: they are as thin as threads, tender and smooth. Scallions are like a beautiful girl next door, quietly assisting various dishes, such as being mixed with tofu, served with clear soup, and cooked with noodles. They are usually eaten raw or mixed with cold dishes. There is a saying among the people that "the more you eat chives dipped in sauce, the stronger you will become."

Nutritional Benefits

1. Nutritionally speaking, shallots are relatively high in protein, minerals and carotene: per 100 grams, shallots contain 72 mg of calcium, while scallions contain only 29 mg; shallots contain 840 micrograms of carotene, while scallions contain only 60 micrograms.

2. Both scallions and shallots are rich in allicin (also known as garlic) and propylene sulfide. On the one hand, they can remove fishy smell, enhance fragrance, stimulate the secretion of digestive juice, and increase people's appetite; at the same time, capsaicin also has a strong bactericidal effect, and promotes the secretion of related glands in the sweat glands, respiratory tract and urinary system. Therefore, "scallion and ginger water" boiled with ginger and brown sugar is a traditional Chinese medicine for treating colds.

3. Regardless of the north and south, people like to use green onions to stir-fry when cooking, because in high-temperature oil, the propylene sulfide in the green onion evaporates quickly, giving off a special aroma. However, compared with cold salad or eating it raw, this method destroys nutrients such as vitamin C, so the time for frying or deep-frying onions should be as short as possible. In comparison, sprinkling a little chopped green onions on the dish before taking it out of the pan can make it both nutritious and delicious.

As can be seen from the above, there are indeed some differences between shallots and scallions, both in terms of shape and nutritional value. But the same thing is that both shallots and scallions are equal in terms of edible value. Eating some onions properly has many benefits to the human body. You can choose shallots or scallions according to your preferences.