Green onion(葱)ねぎ

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Nutrient content per 100 g

Delicious season

Green onion

* Display the yearly calendar with each number

Commentary on vegetables

  • It is basically distributed all year round, but the season is late autumn to early spring
  • Vegetables with medicinal ingredients
  • Used as a condiment
  • Also used to deodorize meat and fish
  • The white part is rich in vitamin C and allyl sulfide
  • The green part is rich in carotene and calcium
  • For a long time, Kanto has been favored by the white part and Kansai by the green part
  • Choose one that has a solid root
  • The one where the boundary between the leaf and stem is clear is good
  • It should be elastic and glossy

Good things to eat together

  • Prevention of arteriosclerosis = Jew’s‐ear, Sardine, kelp
  • Fatigue recovery = dried plums, ginger, Japanese basil
  • Thrombus prevention = onion, cucumber, garlic
  • Obesity prevention = Royal fern, sweet potato, lotus root

Preservation method

  • Wrap in a newspaper and keep in a cool dark place
  • If it is mud, bury it in shaded soil

recipe

  • Condiment
  • miso soup
  • Grilled leek
  • Negima
  • Hot pot
  • Boiled food
  • Fried food
 

Food composition table

Per 100g edible portion

Green onion(生)

Waste rate7%
Energy30㎉
moisture90.5g
Protein1.9g
Lipid0.3g
Carbohydrate6.5g
Sodium1㎎
Potassium260㎎
Calcium80㎎
Magnesium19㎎
Rin40㎎
iron1.0㎎
Zinc0.3㎎
Copper0.05㎎
Manganese0.18㎎
Lodine1㎍
Selenium1㎍
Chromium2㎍
Molybdenum1㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)1500㎍
Vitamin D
Vitamin E(Tocopherol α)0.9㎎
Vitamin K110㎍
Vitamin B10.06㎎
Vitamin B20.11㎎
Niacin0.5㎎
Vitamin B60.13㎎
Vitamin B12
Folic acid100㎍
Pantothenic acid0.23㎎
Biotin1.7㎍
Vitamin C32㎎
Dietary fiber(aggregate amount)3.2g

Quoted from the Japanese food standard composition table 2015 edition