Produce of Malaysia.
Spring onion has long green stalks with a white base which has not completely developed into a bulb. The white base has a stronger flavour and tender texture while green leaves have a more subtle flavour and crispier texture. It may be served raw or used as a flavourful garnish.
Are you looking for organic vegetables? Check out our Organic Spring Onions.
Suggested Cooking Method / Recipe :
Spring Onion Pancakes
Spring onions contain more moisture than mature onions, so it is important to keep them out of room temperature, for that could cause them to mould. Keep them in the refrigerator, in the drawer, sealed well in a plastic bag. They can stay fresh for about 2 weeks if stored properly.
1. What are the health benefits of eating Spring Onion (Daun Bawang)?
Spring onions (daun bawang) are rich in Vitamin C, Vitamin B2 and thiamine. They also contain Vitamin A and Vitamin K. Spring Onions make good sources of elements like copper, phosphorous, magnesium, potassium, chromium, manganese and fibre. They can reduce the risk of coronary heart disease and reduce cholesterol levels in the body. It is said that the sulphur compounds found in them also help reduce and control blood pressure levels. For people with diabetes, these amazing vegetable controls their blood sugar levels and improves glucose tolerance.
Did you know that spring onions also hold anti-bacterial properties that help you fight against cold and flu as well as give you relief from digestive discomforts? So if you feel like you’re about to catch a cold, eat them, because the Vitamin C in them can also boost your immunity!
2. What’s the difference between Spring Onion and regular onions?
The obvious difference is spring onions are long whereas regular onions are rounded. Besidse, the flavour of spring onions are sweeter and mellower than regular onions. They have gentle onion flavour and crunchy, juicy texture.
3. Which part of Spring Onion to use?
All the parts can be used except for the roots.