Beware rotten onions: The hidden dangers lurking in your kitchen
Onion is an essential ingredient in many dishes. When stored properly, it can last for months. However, sometimes changes appear on its surface that can cause concern. Some of these changes absolutely disqualify the vegetable from being used.
Onions have many uses. They are the base of heartwarming French soup and are added to salads, stews, meats, and other dishes. Onions are available in stores all year round and are generally affordable. However, not all onions are suitable for eating—if you notice certain changes on the vegetable, you should throw it away without hesitation.
Can you eat onion chives?
While sprouting potatoes might be cause for concern, green chives growing on onions are harmless. Onion chives, like garlic chives, are safe to eat and can be a healthy addition to scrambled eggs, sandwiches, or salads. They are a source of vitamin C, which boosts the body's immunity, along with vitamin A and beta-carotene, which have a positive effect on vision. The sulfur compounds in chives also positively impact the circulatory system.
Don't eat such onions
However, if you find a soft, mushy onion with signs of rot, discard it immediately. Consuming such a vegetable can lead to serious health issues. Rotten onions are highly toxic and are absolutely unsafe to eat.
The mold that develops on rotten onions produces mycotoxins, which are toxic chemical compounds. Mycotoxins can cause a range of negative health effects, from gastrointestinal problems to more serious organ damage. Rotten onions provide an ideal environment for the growth of bacteria and other pathogens, which can cause food poisoning.
Cutting it off is not enough
Although it may be tempting to simply cut off the spoiled part, it's definitely better not to do so. This applies not only to onions but also to all other vegetables and fruits, including tomatoes. Why? The answer is simple: mold and bacteria developing on spoiled products are not limited to just the visible part.
