Beware of sprouting onions and the dangers of rot
An onion is an indispensable ingredient in many dishes. When stored correctly, it can last for months. However, sometimes changes on its surface can cause concern. Some of these changes certainly make the vegetable inedible.
The onion has many culinary roles. It forms the base of warming French onion soup and can be added to salads, stews, meats, and other dishes. It is available in shops year-round and does not cost a fortune. However, not every onion is suitable for consumption. If you notice any of the following changes, dispose of the onion immediately.
Is it safe to eat onion sprouts?
While sprouting potatoes might not be pleasant to look at, green shoots on onions should not be alarming. Onion sprouts, like garlic sprouts, are safe to eat. Additionally, they are a healthy addition to scrambled eggs, sandwiches, or salads. They are a source of vitamin C, which boosts the immune system, and vitamin A and beta-carotene, which benefit eyesight. The sulphur compounds in the sprouts positively affect the circulatory system.
Do not eat such onions
However, if you find a soft, mushy onion with signs of rot in your vegetable container, dispose of it without hesitation. Consuming such a vegetable could lead to severe health issues. Spoiled onions are highly toxic and unfit for consumption.
A mould developing on a spoiled onion produces mycotoxins, toxic chemical compounds that can cause various adverse health effects, from gastrointestinal problems to more severe organ damage. A rotten onion becomes an ideal environment for bacteria and other pathogens, which can cause food poisoning.
Cutting off the spoiled part is not enough
Although you might be tempted to cut off the spoiled part, it is better not to. This applies to onions, all other vegetables, and fruits, including tomatoes. Why? The answer is simple: mould and bacteria develop on spoiled products, not just on the visible part.
Remember that the visible spot is just the tip of the iceberg. Mycotoxins, which are toxic and can cause cancer, are present throughout the entire vegetable.
