Onions sprout like green onions and can be eaten as long as there is no mold or rot.
Onion sprouting is a relatively common phenomenon, as long as the environment is relatively humid, given a certain amount of time, onions can appear to sprout. Sprouting itself is not toxic and does not produce substances harmful to the human body, so it can be consumed appropriately. Its nutrition and flavor will be slightly different.
However, if the onion is contaminated by fungi as well as many bacteria in a humid environment, producing mold or rot, it should not be consumed. Spoiled and rotting onions may contain harmful bacteria such as Aspergillus flavus, Staphylococcus aureus, and E. coli.
For example, Aspergillus flavus, can secrete aflatoxin, for a class 1 carcinogen, a very small dose can induce liver cancer and other malignant tumors, very dangerous.
Onions are rich in nutrients, each 100 grams of onions containing 40 calories, of which 9.3 grams of carbohydrates, 1.1 grams of protein, 0.1 grams of fat, 1.7 grams of dietary fiber, potassium 146 milligrams, calcium 26 milligrams. Moderate consumption of onions can provide the body with more nutrients, of which dietary fiber facilitates the flow of intestines, which is beneficial to intestinal health.
After purchasing onions, it is recommended to consume them as soon as possible, and spoiled and moldy onions need to be discarded.