Can You Eat Green Onions Raw?

Green onions, also known as green shallots, spring onions, and Welsh onions, are Allium family members.

They are related to garlic, shallots, leeks, and chives.

Botanically, green onions are a part of the Amaryllidaceae family.

This term is used to describe several types that are harvested early, before the formation of a bulb, or varieties that do not create bulbs at all.

Green onions have a milder flavor than some of their relatives, but the white part of the bulb is often more pungent than the green stalk.

Green onions can also be referred to as scallions, which come from the Latin word “Ascalon,” referring to the city of Ashkelon, located on the Mediterranean coast.

They originated in Central Asia but spread to the Mediterranean and eventually found their way around the world.

Green onions, or scallions, have a mild onion taste and a vibrant green color, making them a popular ingredient in different cuisines.

Green onions are harvested early in the growing season and are sometimes called “immature” onions.

They grow as edible plants with white, slender stems and long, thin leaves.

The edible part of a green onion is the white, bulbous stem and the dark green leaves, which can be eaten raw or cooked.

They are usually harvested when they are young and tender, making them ideal for adding flavor to salads and other dishes, and they pair great with mushrooms.

Which Part of Green Onion Do You Eat?

All parts of the scallions or the green onion are edible.

The edible part of a green onion consists of both the white bulbous stem and the dark green leaves.

The stem and leaves can be eaten raw or cooked, making them a great addition to salads and other dishes.

The white, bulbous part has a more intense flavor than the green part. When preparing green onions, most people first trim the stems and bulb bases.

The leaves should be washed thoroughly, as they are often sandy or gritty. They can then be cut into rings and added to salads, sauces, or dishes as a garnish.

The white, bulbous part of the green onions usually has a more robust flavor than the green stems, so it can be used sparingly as a garnish.

Alternatively, the white bulbs can be cut and sautéed along with other vegetables for a flavorful addition to any meal.

The green stems, however, are typically milder in flavor and can be used in larger quantities to add a hint of onion-like flavor without overpowering the dish.

Benefits of Eating Green Onions Raw

Eating green onions raw offers several nutritional benefits. Green onions are low-calorie vegetables and provide essential nutrients like fiber, vitamin A, and vitamin C.

They are also a great source of folate, potassium, and manganese.

Moreover, green onions are packed with powerful antioxidants that can help protect the body from damage caused by free radicals.

Some health benefits of eating green onions raw are given below:

Antioxidants

Green onions contain significant antioxidants, including quercetin, which have been shown to help reduce inflammation and may even protect against some forms of cancer.

They also contain kaempferol, which helps to protect cells from oxidative stress caused by free radicals.

Additionally, green onions are a good source of vitamin C and can help boost the immune system.

Cardiovascular Health

Green onions can also help improve cardiovascular health by helping to reduce cholesterol levels and increase the production of beneficial HDL cholesterol.

In addition, the flavonoids found in green onions are thought to be beneficial for heart health.

Studies have shown that these flavonoids are associated with lower LDL cholesterol levels, which can reduce the risk of heart disease and stroke.

Prebiotics

Prebiotics are indigestible fibers that act as food for the healthy bacteria in our gut, promoting their growth and activity.

The prebiotics found in green onions have also been linked to numerous health benefits, such as improved digestion, a lower risk of obesity and diabetes, and a stronger immune system.

These findings suggest that consuming green onions may be beneficial for overall health.

Antimicrobial Properties

Green onions may have antimicrobial properties, which could help to protect against the growth of certain harmful bacteria.

For instance, a study conducted in 2011 found that extracts from green onions had an antimicrobial effect against certain types of bacteria, including Escherichia coli.

Another study published in 2019 found that extracts from green onions had an antibacterial effect against some strains of Staphylococcus aureus, a type of bacteria that can cause food poisoning.

Anticancer Properties

Research has suggested that green onions may also have anticancer properties.

One study conducted in 2015 showed that a compound found in green onions inhibited the growth of liver cancer cells.

Another study published in 2018 found that extracts from green onions had an antiproliferative effect against human breast cancer cells.

These findings suggest that green onions may have the potential as an anticancer agent.

However, further research is needed to understand how these compounds interact with cancer cells in the human body and what potential health benefits they may provide.

Side Effects of Eating Green Onions Raw

While green onions may have promising potential as a superfood, there are some potential side effects to consider when eating them raw.

Raw green onions can irritate the digestive system and cause abdominal discomfort, nausea, vomiting, or diarrhea.

Furthermore, raw green onions contain high concentrations of the compound thiosulfate, which can be toxic in large doses.

Eating green onions raw can also lead to oral and esophageal irritation and difficulty swallowing.

People with GERD and IBS should exercise caution when consuming raw green onions, as they could aggravate their symptoms.

To mitigate these risks, it is best to cook green onions before consuming them.

Conclusion

Green onions belong to the family of vegetables known as alliums, including garlic, leeks, and chives.

They originated in Asia and have been cultivated in many parts of the world for centuries.

The green onions consist of a white bulbous root and a long green stalk, which can be eaten raw or cooked.

Green onions are versatile vegetables with a mild flavor and many culinary uses. They have innumerable health benefits as well.

These health benefits include aiding digestion, providing antioxidants, improving immunity, preventing cancer, and reducing inflammation.

Some people may experience undesirable side effects after eating raw onions.

These side effects may include heartburn, stomach cramps, gas, and bloating. Despite the possible adverse side effects, the health benefits of raw onions outweigh the potential risks.