**The Truth Is Many People Discard the Green Part of Long Onions Registered Dietitian Declares Its a Waste to Throw It Away Heres Why**

**What do you do with the green part of long onions?**  

Long onions, a staple in hot pots and home cooking, are divided into two distinct parts: the white base and the green upper section. But do you eat the green part or toss it out? Online discussions reveal a split: some say, I eat itits delicious while others admit, I chop it offits too pungent.  

Registered dietitian Yurie Kishi settles the debate: **Theres no part of a long onion that needs to be discarded.** The green section, often overlooked, is packed with unique nutrients and deserves a place on your plate. Heres why.  

**The Green Part Qualifies as a Dark Green Vegetable**  

Did you know there are two types of onions? Rootdepth onions focused on the white base and leaf onions prized for their greens. Long onions, also called white onions, fall into the first category and are widely available in Japan, especially in eastern regions.  

Harvested primarily in autumn and winter peak season: NovemberDecember, long onions are versatile. Their aroma and texture shine in soups, stirfries, or as condiments. The white part turns sweet when cooked, while the green section adds a fresh, sharp kick.  

But why the color difference? The white part grows underground, shielded from sunlight, while the green part develops aboveground, chlorophyll turning it vibrant. **Both are edible leaves**, but the green portion boasts higher nutritional value.  

**Nutritional Differences Green vs White Parts**  

Though both are leaves, their nutrient profiles differ:  

**Green part**: Classified as a dark green vegetable rich in betacarotene, its also high in calcium, potassium, vitamin C, and fructana prebiotic fiber that boosts immunity and contributes to sweetness.  

**White part**: 

A lightcolored vegetable, it contains more allicin enhances vitamin B1 absorption, aids fatigue recovery and negiol antibacterial, feverreducing. These compounds explain traditional remedies like wrapping onions around the neck during colds.  

**How to Cook Each Part for Maximum Flavor and Nutrition**  

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