The Turkish pantry

Spring onions

Spring onions, also called scallions, include both the white base and green tops.

Last updated: 17 October 2026

Fresh spring onions or scallions, including white base and green tops. Bulb onions and leeks are separate ingredients.

A loose bunch of spring onions with white bases and long green tops

Types & forms

Whole spring onions

Both parts can be used when tender and sound.

Bulb onion · comparison

A different balance of texture and flavor.

What to look for when buying

Choose firm pale bases and fresh green tops without slime.
Check inside the bunch for trapped damaged leaves.

Prepare & cook

Trim the roots and damaged leaves, rinse carefully and slice finely.
Use the parts and timing stated in the recipe; thick bases may need finer slicing.

Store it well

Refrigerate protected from drying and excess moisture.
Keep cut onions covered and use promptly.

Substitutions depend on the dish

Chives

Can provide a mild onion note, but not the same bulk or white-base texture.

Nutrition

Onions, spring or scallions (includes tops and bulb), raw ^[1]

Per 100 g edible portion
Nutrient	Amount
Energy	32 kcal
Protein	1.83 g
Total fat	0.19 g
Saturated fat	0.03 g
Carbohydrate	7.34 g
Dietary fiber	2.6 g
Total sugars	2.33 g
Sodium	16 mg
Cholesterol	0 mg
Calcium	72 mg
Iron	1.48 mg
Potassium	276 mg
Vitamin D	0 µg

Raw spring onions including tops and bulb; not mature bulb onion or leeks. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.

Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.