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Green onions are young onions are regular onions grown before the bulb develops. Both the white and green are edible, though some recipes only call one or the other. Green onions are the oldest and most utilized ingredient in Chinese cooking, and they are of the onion family generally used in Japanese cuisine. You can use them in egg dishes, on top of potato salad, stir-fries, in dips or sandwich spreads.


High in Vitamin K, Green onions are crucial for growth, development, and maintenance of healthy bones. People deficient on Vitamin K are more prone to Osteoporosis. Just one single stalk of green onion can provide about 16-22% of the recommended daily Vitamin K. They are also rich in photochemical which can help to support the immune system.

For cooking and other resources seeĀ Green Onions Recipes and information

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