You can eat them.

Sprouted onions and even green onions do not produce substances harmful to the human body, so they can still be eaten.

However, the nutrients in the bulbous part of the sprouted onion will be transferred to the top for the growth of the buds, resulting in a decrease in the nutrient content. In addition, onion sprouting will affect its commercial value, its flavor is also more spicy.

So the onion should be placed in the sun for a period of time, and then placed in a ventilated dry place, try to avoid its germination.

It's just that by this time the nutrients within the onion have begun to give way to the buds for growth, and the flavor may not be as tasty.

Onion roots can be eaten when they grow whiskers.

Sprouts and even green onions do not produce harmful substances, so they can still be eaten.

However, the nutrients in the bulbous part of the onion will be transferred to the top of the onion for the growth of the buds, resulting in a decline in nutrients. In addition, onion sprouting will affect its commercial value, its flavor is also more spicy.

So, the onion should be placed in the sun for a period of time, and then placed in a ventilated dry place, try to avoid its germination. Sprouted onions do not produce the same toxins as the maling potatoes, so they can be eaten without fear. Just this time the nutrients within the onion has begun to give buds for growth, the flavor may not be so delicious.

Onion (scientific name: Allium cepa L.) is a perennial herb of the lily family, genus Allium. Bulb thick, subglobose; papery to thin leathery, inner skin fat, fleshy, leaf blade cylindrical, hollow, thickest below the middle, tapering upward, shorter than the scape, the scape is stout, up to 1 m tall, umbel globose, with many and dense flowers; pollen white; tepals with green midrib, rectangular-ovate, filaments equal, ovary subglobose, ventral suture line base with curtain of depressed nectar pits; flowering and fruiting in May-July.

Native to western Asia, widely cultivated in China and abroad. It is one of the main vegetables in China. China's onion origin mainly in Fujian, Shandong, Gansu, Inner Mongolia, Xinjiang and other places.

Onion contains prostaglandin A, can reduce peripheral vascular resistance, reduce blood viscosity, can be used to reduce blood pressure, refreshing, relieve stress, prevent colds. In addition, onions can also remove oxygen free radicals in the body, enhance metabolism, anti-aging, prevention of osteoporosis, is suitable for middle-aged and elderly health food.

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