Spring Onions (Hari Pyaj) have always attracted various kitchens across the world, especially the Chinese and Continental. The leafy vegetables on the top are extra severe in flavour. They add a crunch and sharp flavour to your food.
More About Spring Onion
Commonly referred to as Scallion, Green Onion, or Table Onion, are the most preferred Chinese ingredient. Both the white bulb and the green leafy part of the raw onions are edible. Belonging to the ‘Allium’ family, scallions are very closely related to onions, garlic, and shallots. Onion bulbs on the base, Spring Onions(Hara Pyaj) are sweeter and mellower than ordinary onions. It can be eaten raw or added to salads, salsas, soup, noodles, sandwiches, curries, or even stir-fried. In India, Raw onion(Hara Pyaj) is used as a vegetable and preferred with Chapatis. The famous “Poriyal” in Tamil Nadu contains stir-fried coconut and scallion.
15 grams of raw spring onion contains
- Calories: 4.8
- Carbohydrates: 1.1g
- Fiber: 0.4g
- Protein: 0.3g
They also contain Vitamin k, Vitamin A, Vitamin C, and folate.
Health Benefits of Hari Pyaj
- Green Onion contains allyl sulfur and flavonoids that prevent cancer.
- Spring Onions are also preferred as appetizers as rich in fiber and aid digestion.
- Onion raw has carotenoids that keep eyesight healthy.
- It has excellent antibacterial and antiviral properties.
- Due to sulfur compounds in spring onion(Hari Pyaj), the body’s ability to produce increases and thus prevents diabetes.
Spring onion (Hari Pyaj) can be wrapped in paper and stored in the fridge for 4-5 days.
Country of Origin: India
Sourced and marketed by: Pureroot