Green Onion

A plant of the Liliaceae family native to China. There are many varieties, including those with thick, white leaf sheaths, those with many separate, thin leaf blades, etc. Allicin, the source of the unique aroma, improves vitamin B1 absorption. Green onions go well with a variety of ingredients and are widely used in Japanese, Chinese, and Western cuisines. Green onions contain even more carotene, vitamin C, calcium than leeks, and the white portion has a high sugar content.

Levels of naturally occurring glutamate（mg/100g）：20~50