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T-WEST INC., DRIED SCALLION
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 200 MG | 15% | |
| Iron, Fe | 0 MG | 0% | |
| Sodium, Na | 0 MG | 0% |
Nutrition Highlights
- Very low in calories (40 kcal per 100g), suitable for weight management.
- Excellent source of protein with 60g per 100g, great for muscle building and recovery.
- Very low in fat (0g per 100g).
About T-WEST INC., DRIED SCALLION
T-West Inc. Dried Scallion is a dehydrated green onion product sold as a culinary herb and seasoning ingredient. The single listed ingredient is dried scallions. The stated nutritional values -- 40 calories and 60 g protein per 100 g -- appear to reflect data entry anomalies, as dried scallion typically contains approximately 10-15 g protein per 100 g with significant carbohydrate content. Dried scallions are used as a cooking shortcut and shelf-stable alternative to fresh green onions, delivering concentrated onion-chive flavor to soups, noodle dishes, fried rice, dumplings, and seasoning blends. No salt, oil, or additives are listed. The product suits Asian cooking applications and general culinary use as a dried herb. Store in a cool, dry place to preserve color and pungency.
Ingredients
DRIED SCALLIONS
Dietary Information
T-WEST INC., DRIED SCALLION is considered low-carb and keto-friendly, low-fat, high-protein, very low in calories, making it a suitable choice for various dietary plans.
Calorie Breakdown
At 40 calories per 100 grams, T-WEST INC., DRIED SCALLION gets 600% of its calories from protein, 0% from carbohydrates, and 0% from fat. This is lower than most foods and comparable to fruits and vegetables.
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