How many kg of spring onions is 10 cups?

10 cups of spring onions is about 1 kg. The conversion works the same in reverse, so you can switch between kg and cups without changing the result. This helps when a recipe lists one unit but you would rather measure the other. Use the converter above for any amount.

Convert Spring Onion from Kilograms to Cups (chopped)

Spring Onion converter

Use the tool below to convert spring onion from Kilograms to Cups (chopped).

Spring onion size ranges from a slim 10 g stalk to a plump 25 g one (2.5 times the weight). Setting the size below keeps three spring onions consistent whether you have spindly salad onions or fat bunching onions.

How many cups is a kg of spring onions?

A kg of spring onions is about 10 cups. Half that is about 5 cups and double about 20 cups, so the ratio scales in a straight line. Use the converter above for any amount, or the chart below for the most common quantities.

Out of spring onion? See spring onion substitutes →

Need a stronger onion flavour? Standard onions (70–150 g) are larger with bold, layered sweetness. See our Onion converter.

Shallots (20–60 g) are more delicate than spring onions and better suited to dressings and pan sauces. See our Shallot converter.

No scale? The tool below gives a good estimate, but for exact bakes a digital kitchen scale removes the guesswork.

Enter an amount, pick your units, and set the size for counting whole spring onions.

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Spring onion sizeSize applies to whole spring onions (small / medium / large).

Result

10 cups

Common Spring Onion conversions

Quick reference for spring onion at medium size. Switch the size in the converter above for small or large.

Kilograms	Cups (chopped)
0.25 kg	2.5 cups
0.5 kg	5 cups
1 kg	10 cups
2 kg	20 cups
3 kg	30 cups

Spring Onion conversion chart

The chart below shows how whole spring onions (medium size) convert to cups, grams and ounces.

kg	cups	spring onions	cups (US)	g	oz	lb
0.25 kg	2.5 cups	16.67 spring onions	2.6 cups (US)	250 g	8.82 oz	0.55 lb
0.5 kg	5 cups	33.33 spring onions	5.21 cups (US)	500 g	17.64 oz	1.1 lb
1 kg	10 cups	66.67 spring onions	10.42 cups (US)	1000 g	35.27 oz	2.2 lb
2 kg	20 cups	133.33 spring onions	20.83 cups (US)	2000 g	70.55 oz	4.41 lb
3 kg	30 cups	200 spring onions	31.25 cups (US)	3000 g	105.82 oz	6.61 lb

Spring Onion varieties and best uses

The conversions above are the same whatever variety you use; the difference is what each is good for. Here is how the common spring onion varieties compare.

Variety	Best for
Scallion (green onion)	All-purpose use raw or cooked: mild, crisp, and fresh; the standard supermarket spring onion.
Welsh onion (negi)	Stir-fries and cooked dishes: more pungent and heat-tolerant than common scallions.
Bunching onion	Asian dishes and pickling: slightly bulbous base, bold flavour, very versatile.

Which should I pick?

For most recipes (stir-fries, salads, soups, and garnishes) a standard scallion (green onion) is the default: mild, fresh, and edible from root to tip. Welsh onions are more pungent and hold up better to heat; use them when you want stronger flavour in cooked dishes. Bunching onions have a slightly bulbous base and bolder flavour: the everyday choice in many Asian cuisines.

Frequently Asked Questions

How many cups is a kg of spring onions?: A kg of spring onions is about 10 cups of spring onion. The density of chopped spring onion is fixed, so the ratio holds at any amount: double the kg and you double the cups. Use the converter above for any quantity, or the chart below for the most common amounts. Open the spring onion converter
How many kg of spring onions is 10 cups?: 10 cups of spring onions is about 1 kg. The conversion works the same in reverse, so you can switch between kg and cups without changing the result. This helps when a recipe lists one unit but you would rather measure the other. Use the converter above for any amount.
Which spring onion variety should I use?: For most recipes (stir-fries, salads, soups, and garnishes) a standard scallion (green onion) is the default: mild, fresh, and edible from root to tip. Welsh onions are more pungent and hold up better to heat; use them when you want stronger flavour in cooked dishes. Bunching onions have a slightly bulbous base and bolder flavour: the everyday choice in many Asian cuisines.

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