Onion sprouts are non-toxic and can be eaten.

Onion sprouting can still be eaten in general, sprouting does not produce toxic substances. But at this time the nutrients of the onion will be partially transferred to the sprouted parts, resulting in the taste of the onion may change. And after the onion sprouting, the onion head grows out of the seedlings can also be eaten.

But if the onion is rotten and spoiled, it is recommended that the whole onion be thrown away. Because onions rot will breed a lot of bacteria, and rot is often accompanied by mold, mold will produce carcinogenic toxins, very harmful to the human body. It is important to note that do not just cut off the rotting, spoiled part and eat the remaining part, which also has the possibility of poisoning.

Onion Introduction:

Onion is a biennial or perennial herb. Root string-like, thick green cylindrical hollow leaves with a waxy surface; leaf sheaths are plump and scale-like, densely packed around the shortened stems, forming bulbs (commonly known as onions); umbels, small white flowers; capsules. The outer edge of the rhizome is covered with a thin skin (white, yellow, or red), and inside are layers and layers of flesh, usually white or yellowish.

Native to Central or Western Asia, there are many different varieties of onions that exist and have been used for food all over the world. There are drawings of harvested onions in ancient Egyptian stone carvings from the first millennium B.C., and they have since spread to the Mediterranean region. During the Western Han Dynasty, Zhang Qian traveled through the Western Regions and brought back many species from there. At that time, there were already records of onion cultivation in the western region.