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可溶性固形物、于物质、可溶性糖和香辛油是影响葱营养品质、风味品质和贮藏性的重要因素，不同类型以及同一类型不同品种问其含量差异很大。鸡腿型大葱可溶性固形物、干物质、可溶性糖和香辛油含量均较高，其中隆尧鸡腿和莱芜鸡腿葱品质尤佳；分葱含糖量较高，但香辛油普遍较少；短白型和长白型大葱的可溶性固形物和于物质含量较低，但各个品种的含糖量和含油量差异很大，冬灵白含糖较高，但含油较少，寿光气煞风、天津五叶齐、章丘大葱Ⅰ和高茎葱则含油量较高。在测试的15份材料中，隆尧鸡腿葱的含糖量和含油量最高，可溶性固形物和干物质含量也较高，是优质、耐贮的好品种。葱的可溶性固形物和平物质含量之间存在极显著相关性（r＝0．79933），可用以下方程表示：y干物质％＝－0．8671＋1．4846X可溶性固形物％。
Soluble solids, substances, soluble sugars and fragrant oil are important factors that affect the nutritional quality, flavor quality and storage of onions. Different types and different varieties of the same type have different contents. The content of soluble solids, dry matter, soluble sugar and fragrant oil of legume type green onion were higher, of which the quality of Longyao chicken leg and Laiwu chicken legs was better; the higher the sugar content of onion, Changbai green onion soluble solids and the content of the material is low, but the sugar content and oil content of each species vary greatly, winter Ling white sugar is higher, but less oil, Shouguangqihaizi, Zhangqiu scallion I and tall stem scallion is higher in oil content. Among the 15 tested materials, Longyao chicken leg onions have the highest sugar content and oil content, high soluble solid content and dry matter content, and are good quality and storability good varieties. There was a very significant correlation (r = 0.79933) between soluble solid content and flat matter content of onion, which can be expressed by the following equation: y% dry matter = - 0.8671 + 1.4846X% soluble solids.