| Product: Scallion (Allium fistulosum) | |
| Basic Information: It is a species of the onion genus (Allium). The chive is perennial, it never forms bulbs and with bracts, like leaves, with fistulas. In taste and smell it is very similar to white onion; This does not form true bulbs but rather a thickening of all its leaves at their base, very similar to that of a leek; Regarding the leaf onion or chives, its white and fleshy stem is consumed but not its leaves. | |
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Origin: Peru
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Region: Lima and Arequipa.
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Seasonality:
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
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Certifications: Kosher
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Available presentations: Powder, rings.
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Suggested industrial applications: Food industry: Meat products, sausages, preparations.
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Uses: Cooking ingredient, food additive.
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| Properties: Provides vitamin A, B and C. It is low in calories and also contains minerals such as calcium and phosphorus. | |
| Main functionality: Lowers cholesterol, stimulates appetite, has a diuretic effect. Prevents arteriosclerosis and thromboembolism. | |
| Secondary functionalities: It can prevent respiratory conditions such as colds, flu, bronchitis or asthma. | |
Nutritional Table:
| Components / Components | Per 100g / Per 100g |
| Calories / Calories | 32 kcal |
| Water / Water | 8.98 g |
| Carbohydrates / Carbohydrates | 7.34 g |
| Proteins / Proteins | 1.83 g |
| Total fat / Total fat | 0.19 g |
| Fiber / Fiber | 2.6 g |
| Ash / Ash | 0.81 g |
| Calcium / Calcium | 72 mg |
| Phosphorus / Phosphorus | 37 mg |
| Iron / Iron | 1.48 mg |
| Thiamine / Thiamine | 0.055 mg |
| Riboflavin / Riboflavin | 0.08 mg |
| Niacin / Niacin | 0.525 mg |
| Ascorbic acid / Ascorbic acid | 18.8 mg |