What are onion sprouts?

Onions are immature onion plants that grew for only 10 to 15 days. The sprouts are consumed in this youthful form, usually when they are from 2 to 3 inches (about 5 to 8 centimeters). They provide a very mild taste compared to fully formed onions. Unlike other seeds, the sprouts of the onions grow a real plant from their seeds instead of the root system. Onion sprouts can be grown at home and if they cultivated without pesticides and herbicides, then they would be appreciated for their nutritional properties and their lack of chemicals, which often occur in commercial growing crops. Although individual plants may vary, the sprouts have a scent and a taste similar to onion, even if they are not so intense. The way they grow are similar to the appearance of small pores. As they began to show green shoots, require indirect sunlight, but otherwise they can easily germinate and grow. This germ obtaining method is popular because the amount of chemicals used can be strictlycontrolled or completely eliminated. There are commercial house germination systems that can automate almost every step of the process, allowing keys to grow at any time of the year. They can even be successfully grown by hydroponic or aeroponic methods.

In East Asian countries, different types of germs are used for a long time. They can be fried with other ingredients to provide a delicate taste or used raw as a decoration or texture accessory. People who follow the raw food food have found that the sprouts are an integral part of their nutritional income. The sprouts can also be replaced by certain greenery and added to salads.

There are several Nutritional benefits for consuming onion shoots. They have a high protein content and are also a good source of vitamins A, B and C. They also have a significant amount of potassium, iron and calcium. In comparison with mature onions have sproutsOverall, much higher concentration of vitamins.

The factor to deal with seed germination is that their growth conditions can support the growth of bacteria. This can lead to the development of E. coli and Salmonella in plants. However, bacteria can be destroyed by correct washing or cooking the germs.