How it's used
Used in sautés, stews, soups, and stir-fries.

A strong-flavored bulb used as a base in cooking, rich in sulfur compounds.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in sautés, stews, soups, and stir-fries.
Contains prebiotic fibre that feeds the same gut bacteria fibre-rich legumes support.
Try it in the kitchen
A paper-thin Tuscan-inspired courgette and onion scarpaccia with lacy edges, white-bean basil cream, fresh lemony tomato and toasted pine nuts.
Open recipeGreek layered pasta with a deeply browned seitan, mushroom and lentil ragù beneath a silky high-protein tofu béchamel.
Open recipeA traditional Nigerian steamed pudding of blended black-eyed peas, peppers and onion, set in ramekins over a slow steam - savoury, dense and deeply peppery.
Open recipeAromatic charred-onion pho broth over flat rice noodles, edamame and paper-thin seared seitan, finished with herbs, sprouts, chilli and lime.
Open recipeA comforting lentil and mushroom shepherd's pie with fluffy potato and a tangy white-bean cheese sauce browned on top.
Open recipeA Persian-spiced seitan, bean and root vegetable filling under a proper golden shortcrust lid.
Open recipeNutrition notebook
Calories
36kcal
Protein
1.1g
Carbs
7.6g
Fat
0.1g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.