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Scallions are slender onion plants sold in bunches with a white base and long, hollow green leaves. In the United States, scallions and green onions are the same food: the USDA Agricultural Marketing Service says common green onions are sometimes referred to as scallions or salad onions, and Monash University in Australia calls them spring onions. USDA data put raw scallions at about 32 calories per 100 grams, with a striking amount of vitamin K. This guide covers scallions vs green onions, USDA nutrition per stalk and per cup, how the green tops differ from the white part, a note for people on warfarin, FODMAPs, and the food safety history behind washing them well.
Peptide Labs does not sell scallions or green onion products. This article is general nutrition information, not medical advice.
Key Takeaways
- Scallions, green onions and salad onions are names for the same produce in USDA terms.
- A medium scallion (15 grams) has about 5 calories and about 26% of the Daily Value for vitamin K in USDA data.
- Green tops carry most of the vitamin A; the whole scallion is rich in vitamin K.
- Monash University suggests the green parts of spring onion as an onion replacement for flavor on a low FODMAP plan.
- A 2003 hepatitis A outbreak in Pennsylvania was traced to contaminated green onions, a reminder to rinse produce and follow official advice during recalls.
Scallions vs green onions: is there a difference?
For shoppers, scallions vs green onions is a question of names, not plants. The USDA Agricultural Marketing Service handbook for inspecting common green onions says they are sometimes referred to as scallions or salad onions, and that the handbook does not apply to leeks or shallots. The USDA food composition database files them under one entry, onions, spring or scallions. USDA grade standards for common green onions date back to 1947, and the current issue took effect on September 6, 2016.
Botanically, green onions belong to the Allium genus. Researchers list the bulb onion (Allium cepa) and the Welsh onion (Allium fistulosum), also called bunching onion, among the most prominent Allium vegetables; for bunching onions, a dark green leaf color is a trait tied to market value. The relatives get their own guides: onions, leeks, garlic and shallots. Leeks are larger and milder, and shallots are a clustered bulb, not a leafy onion.
Scallions nutrition in USDA data
USDA SR Legacy has two relevant entries: whole raw scallions including tops and bulb (FDC 170005) and young green onion tops only (FDC 170006). In the whole-scallion entry, a cup of chopped scallions weighs 100 grams, so the cup column also equals the per-100-gram values. Percent Daily Value (%DV) is a label reference, not a personal target.
| Nutrient (raw scallions, FDC 170005) | Per medium scallion (15 g) | Per cup chopped (100 g) | %DV per cup |
|---|---|---|---|
| Calories | 5 | 32 | n/a |
| Carbohydrate | 1.1 g | 7.3 g | 3% |
| Fiber | 0.4 g | 2.6 g | 9% |
| Total sugars | 0.3 g | 2.3 g | no DV |
| Protein | 0.3 g | 1.8 g | 4% |
| Vitamin K | 31 mcg | 207 mcg | 173% |
| Vitamin C | 2.8 mg | 18.8 mg | 21% |
| Folate | 10 mcg | 64 mcg | 16% |
| Iron | 0.2 mg | 1.5 mg | 8% |
| Manganese | 0.02 mg | 0.16 mg | 7% |
| Vitamin A | 8 mcg RAE | 50 mcg RAE | 6% |
| Potassium | 41 mg | 276 mg | 6% |
| Calcium | 11 mg | 72 mg | 6% |
Most people sprinkle scallions rather than eating a whole cupful, and USDA lists a chopped tablespoon at 6 grams, about 2 calories and 10% DV for vitamin K. Even small amounts add color and flavor without many calories, and the vitamin K adds up quickly compared with most other foods per bite.
Green tops vs white part
The green leaves and the white base taste different, and USDA data show they differ on paper too. The tops-only entry has less vitamin K per 100 grams than the whole scallion but four times the vitamin A, because the green leaves carry the carotenoids.
| Per 100 g raw (USDA SR Legacy) | Whole scallions (FDC 170005) | Green tops only (FDC 170006) | Onions (FDC 170000) |
|---|---|---|---|
| Calories | 32 | 27 | 40 |
| Fiber | 2.6 g | 1.8 g | 1.7 g |
| Vitamin K | 207 mcg | 156 mcg | 0.4 mcg |
| Vitamin A | 50 mcg RAE | 200 mcg RAE | 0 |
| Vitamin C | 18.8 mg | 13.4 mg | 7.4 mg |
| Folate | 64 mcg | 30 mcg | 19 mcg |
Compared with a bulb onion, scallions are a different kind of vegetable nutritionally: closer to leafy greens for vitamin K, while the onion bulb has almost none. Our guides to leafy greens and vitamin K foods put those numbers in context.
Vitamin K and blood thinners
Because scallions are rich in vitamin K, people taking warfarin should know about them. NIH and MedlinePlus guidance for warfarin is to keep vitamin K intake consistent rather than to avoid green vegetables, and to talk to your doctor before making big changes to your diet. A garnish is a small amount, but a scallion-heavy dish such as a large bowl of scallion salad or scallion pancakes is a real source. Your prescriber or pharmacist can say whether this applies to your medicine.
Scallions and FODMAPs
Monash University, which developed the diet low in FODMAPs, lists onion and spring onion among the vegetables particularly rich in fructans. Its cooking guides also suggest using the green parts of spring onion as a replacement for onion to add flavor, and name spring onion green tops among versatile flavor options in Asian-style cooking. In practice that means the green leaves are the part dietitians usually point to. The Monash app gives portion-specific ratings, and a dietitian can help you test your own tolerance.
Food safety: the 2003 green onion outbreak
Green onions have a place in food safety history. In November 2003, the CDC reported a hepatitis A outbreak linked to a restaurant in Monaca, Pennsylvania, with approximately 555 people infected and three deaths. Investigators found that 98% of sick patients, compared with 69% of healthy controls, had eaten a menu item containing green onions, and the green onions supplied to the restaurant had been grown in Mexico. The CDC said contamination likely happened during growing, harvest, packing or cooling, or in distribution. At the time, the FDA advised consumers to cook green onions thoroughly and to ask about their use in prepared foods.
Scallions are hard to clean because soil and grit lodge between the layers, and they are often eaten raw. Practical steps:
- Trim the roots and any slimy or yellowed leaves, then rinse each stalk under running water, separating the outer layers.
- Keep raw scallions away from raw meat and its juices on cutting boards.
- Check FDA and CDC recall notices when a produce outbreak is in the news, and follow their advice for affected products.
- People at higher risk of foodborne illness, such as pregnant people, older adults and people whose immune defenses are weakened, can ask a clinician whether to favor cooked scallions.
How to choose, store and cook scallions
- Choosing: look for crisp, bright green leaves and firm white bases, with no slime or wilting.
- Storage: wrap in a slightly damp paper towel inside a bag in the refrigerator, or stand the roots in a little water in the fridge.
- Regrowing: the root ends often sprout new green leaves in water on a windowsill.
- Raw: slice thinly over soups, noodles, eggs, tacos or salads.
- Cooked: stir-fry, grill whole, or fold into pancakes, dumplings and fried rice; the white parts handle heat well and the greens are usually added at the end.
Allergy and pet notes: onions are not among the nine major US food allergens, but individual reactions occur, and hives, swelling or breathing trouble need medical care. The ASPCA lists onion, garlic and chives as Allium vegetables that can harm pets, so keep scallion trimmings away from dogs and cats. If onion-family foods regularly upset your stomach, a clinician or dietitian can help; our elimination diet guide explains why testing should be supervised.
Frequently Asked Questions
Are scallions and green onions the same?
Yes. In the US, the USDA lists scallions, green onions and salad onions as names for the same produce. In Australia, Monash University calls them spring onions.
How many calories are in a scallion?
About 5 calories in a medium scallion (15 grams) and 32 calories in a cup of chopped scallions, in USDA data.
Do I need to watch scallions on warfarin?
Scallions are rich in vitamin K. The usual guidance is to keep vitamin K intake consistent, not to avoid greens, and to talk to your doctor before changing your diet.
Can you eat the white part of a scallion?
Yes. The white base is edible and has a stronger onion flavor than the green tops; trim off only the roots.
Are green onion tops low FODMAP?
Monash University suggests the green parts of spring onion as an onion replacement on the diet. Check the Monash app for portion ratings or ask a dietitian.
How do you keep scallions fresh?
Refrigerate them wrapped in a damp paper towel inside a bag, or stand them upright in a little water in the fridge.
What is the difference between scallions and leeks?
Leeks are much larger, with flat leaves and a thick white shaft, and are usually cooked. Scallions are slender with hollow leaves and are often eaten raw.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Shallots: What They Are, USDA Nutrition and Shallot vs Onion, Onion Benefits, USDA Onion Nutrition and Red vs White Onion, Chives: USDA Chive Nutrition, Chives vs Scallions and Kitchen Tips.