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Allium bouddae

Welsh onion
Batun.jpg
Allium fistulosum at a farm
Scientific classification
Kingdom: Plantae
Clade: Angiosperms
Clade: Monocots
Order: Asparagales
Family: Amaryllidaceae
Subfamily: Allioideae
Genus: Allium
Species: A. fistulosum
Binomial name
Allium fistulosum
L.
Synonyms
Welsh onions, raw
Nutritional value per 100 g (3.5 oz)
Energy 142 kJ (34 kcal)
6.5 g
Sugars 2.18 g
Dietary fiber 2.4 g
0.4 g
1.9 g
Vitamins
Vitamin A 1160 IU
Thiamine (B1)
(4%)
0.05 mg
Riboflavin (B2)
(8%)
0.09 mg
Niacin (B3)
(3%)
0.4 mg
Pantothenic acid (B5)
(3%)
0.169 mg
Vitamin B6
(6%)
0.072 mg
Folate (B9)
(4%)
16 μg
Vitamin C
(33%)
27 mg
Vitamin E
(3%)
0.51 mg
Vitamin K
(184%)
193.4 μg
Minerals
Calcium
(5%)
52 mg
Iron
(9%)
1.22 mg
Magnesium
(6%)
23 mg
Manganese
(7%)
0.137 mg
Phosphorus
(7%)
49 mg
Potassium
(5%)
212 mg
Sodium
(1%)
17 mg
Zinc
(5%)
0.52 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Allium fistulosum, commonly called bunching onion, green onion, Japanese bunching onion, scallion, spring onion, and Welsh onion, is a species of perennial onion. The common name Welsh onion is rather a misnomer, as the species is native to China, though cultivated in many places and naturalized in scattered locations in Eurasia and North America.

The species is very similar in taste and odor to the related common onion, Allium cepa, and hybrids between the two (tree onions) exist. The Welsh onion, however, does not develop bulbs, and possesses hollow leaves (fistulosum means "hollow") and scapes. Large varieties of the Welsh onion resemble the leek, such as the Japanese negi, whilst smaller varieties resemble chives. Many Welsh onions can multiply by forming perennial evergreen clumps. Next to culinary use, it is also grown in a bunch as an ornamental plant.

Historically, the Welsh onion was known as the cibol. In Cornwall, they are known as chibbles.

A. fistulosum is not indigenous to Wales or particularly common in Welsh cuisine (the green Allium common to Wales is the leek, A. ampeloprasum, the national vegetable of Wales).

Other names that may be applied to this plant include green onion, salad onion, and spring onion. These names are ambiguous, as they may also be used to refer to any young green onion stalk, whether grown from Welsh onions, common onions, or other similar members of the genus Allium (also see scallion).

The Welsh onion is an ingredient in Asian cuisine, especially in East and Southeast Asia. It is particularly important in China, Japan, and Korea, hence the other English name for this plant, Japanese bunching onion.

In the West, the Welsh onion is primarily used as a scallion or salad onion, but is widely used in other parts of the world, particularly East Asia.


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