In this brief guide, we will answer the question, can you eat a sprouted onion? We will discuss the impact of sprouting on the taste and quality of the onion and its biological significance. We will also shed light on some health benefits of eating onions as part of a diet.
Can you eat a sprouted onion?
You can eat a sprouted onion. A sprouted onion tastes a little bitter but is safe to eat. As onion ages, it sprouts, then spoils and smells off, which is your cue to throw it away.
The onions lose their taste and quality because the sugars present in onions are fed to the sprout. The onions lose their sweet taste and become bitter. Sprouted onions are also fibrous because they have less moisture.
How to prevent onions from sprouting?
To prevent your onions from sprouting, store them in a cool, dry place such as your pantry. The temperature, humidity, and age; all play a role in onion sprouting. To prolong the life of onions you need to protect them from moisture and warm temperatures.
Use onions with 2 weeks of buying them and if you notice sprouts, then use them as quickly as possible. Old onions which feel soft must not be used, instead, you could use the sprouts. If the old soft onions smell pungent, it will give an unpleasant taste to the food.
Why do onions sprout?
There are three important phases of an onion’s life; the rest, dormancy, and re-growth (sprouting). When you buy the onions from the store, they are usually in their dormant stage.
Onions are a dormant plant, which relies on bulbs for sustenance. While the plant is in dormancy, it does not respond much to the change in environment When the shoots start to grow, the onions break free from dormancy. A process called germination occurs which sprouts and makes the plant ready for reproduction.
The sprouts originate from the plant’s base, and the new cell formation and cell elongation start. An organic substance called cytokinins is responsible for the production of sprouts. Some other physiological changes which occur are a change in moisture levels and sugar content, which are taken up by the sprout for growth. Other biochemical changes in onion are signaled by the change in concentrations of flavor-related compounds, organic acids, carbohydrate content, phenolics, and some growth-related compounds.
Let us take an overview of the onion:
Onion belongs to the family of pungent vegetables which include garlic, shallots, and leeks. The onions come in an ample of varieties from red, white, and purple. The Allium Family of the sulfur-rich vegetable also includes garlic, which is also known for its distinctive and overpowering taste.
The stalk is the most important part of the onion and the other vegetables of the family. It is the toughest part of the otherwise, the delicate plant. The bulb stores the food for the plant, the great energy reserve makes it possible for the plant to grow quickly.
Other FAQs about Onions which you may be interested in.
What are the health benefits of eating onions?
Onions protect the body against cancer, heart diseases, diabetes, and Alzheimer’s. Onions are a rich source of Vitamin C, Vitamin B6, Manganese, copper, potassium, and proteins.
A compound called quercetin in onions is a powerful antioxidant that protects the body against cancer, in particular the risk of developing lung cancer. Onions also have flavonoids, Sulphur compounds, and phytochemicals.
Phytochemicals such as disulfides, trisulfides, cepaene, and vinyl dithiins have anticancer and antimicrobial properties.
Onion is one of the best health foods because it has both antioxidants and amino acids. The compounds together play an immense role in keeping the body in its best shape and health possible.
Onions are also proven to promote the production of insulin, hence, help a person manage diabetes. A soluble fiber called oligofructose helps prevent diarrhea by keeping the gut healthy.
The compound which contributes to the pungent smell and taste is Sulfur. The sulfur compounds are responsible for lowering cholesterol levels and protect against heart disease and stroke. The build-up plaque in the heart arteries is hindered by quercetin compound, consequently protecting against a heart attack. Onions play an overwhelming role in cholesterol management. A compound called oxylipins increases in the body and helps to maintain cholesterol and blood fat.
Another unique compound is called quercetin, which belongs to the pigment called flavonoids, which protect against Alzheimer’s and Parkinson’s. Quercetin reduces the risk of developing a bladder infection, prostate health, and blood pressure. Quercetin also reduces inflammatory diseases such as asthma and provides relief to the airway muscles.
In this brief guide, we answered the question, can you eat a sprouted onion? We discussed the impact of sprouting on the taste and quality of the onion and its biological significance. We also shed light on some health benefits of eating onions as part of a diet.