Why did onions turn green? Can you eat the green core in the middle of the onion?

According to research, there are many flavonoids in onions, and when flavonoids encounter iron, aluminum, etc., they will change, and different colors such as blue and blue-green will appear, so when we use an iron pan to stir-fry, we find that the onion begins to become dull and dull, and even green will appear.

Onions are rich in sulfur substances, these sulfides will directly generate thiosulfinate, propylthiosulfinate and allyl thiosulfinate and other substances under the action of the total allicinase of the onion, and then after a series of reactions, it will directly generate pigments, which are originally blue pigments, and are derived into yellow pigments after an unstable state, so the combination of blue pigments and yellow pigments will form green, so that the onions can be eaten when they turn green.

Causes of onion discoloration] Onions contain a lot of flavonoids, which meet metals such as iron, aluminum, and lead, resulting in complexes of different colors such as green, blue, blue-black, and brown. Therefore, when cutting vegetables with an iron knife, or frying onions in an iron or aluminum pot, the color of the finished dish is dark and not bright. Dip some dry flour and mix well before stir-frying, which can prevent flavonoids from discoloring in direct contact with metals such as iron and aluminum.

No poison! This is normal. After the onion is fried, it cannot be eaten all at once, and it will change color after storage. That's no problem! Rest assured. I'm a chef.

Little sister, you don't have much life experience when you look at your mother. 、

When the onion is heated and cooked, it will change color!

Generally, when eating onions, they are not fried too much.

After a while, it will naturally change to that black, green, and green color, which is normal.

Ready to sprout, it is not poisonous that potatoes are poisonous when they turn green.

Onions have green cores to eat, onions are rich in sulfur substances, these sulfides will directly generate thiosulfinate, propylthiosulfinate and allyl thiosulfinate and other substances under the action of the total allicinase of the onion, and then after a series of reactions, it will directly generate pigments, these pigments are originally blue pigments, and are derived into yellow pigments after an unstable state, so the combination of blue pigments and yellow pigments will form green.

There are a lot of flavonoids in onions, and when flavonoids encounter iron, aluminum, etc., they will change, and different colors such as blue and blue-green will appear, so when we use an iron pan to stir-fry, we find that the onions begin to become dull and dull, and even green will appear. Onion is a very common vegetable in our life, which is rich in nutrients and is often eaten by people cold and fried. When cooking onions, it is sometimes found that the onions turn green, or the onions will turn green after cooking.

You can eat it. I didn't see any popular science that said that onion green cores can't be eaten.

Onion cells contain more sulfur-containing bioactive substances, and these sulfide-containing substances can be generated under the action of allicinase contained in onions, such as thiosulfinate, propylthiosulfinate, and allyl thiosulfinate. These substances undergo a series of reactions to form pigments. Usually the blue pigment is initially formed, and the blue pigment is unstable and gradually converts into yellow pigment, and the coexistence of the two becomes green.

Onions usually appear as a side dish, but they have a high nutritional value. Onions contain proteins, carbohydrates.

Volatile oils, malic acid, calcium, phosphorus, iron, vitamin A, vitamin B1, vitamin B2

Niacin, vitamin C and 18 amino acids.

and other nutrients, it is a rare health food.

Stir-fry onions, remember, be sure to cook at high temperatures, so that the fried dishes are delicious, if the water is not delicious at low temperatures, the onions will gradually turn yellow when fried at high temperatures, and you can also fry onions with eggs. You can give it a try!

It can be eaten, it is like this, it is normal, its nature is like this.

No problem! The tender core is generally green!

According to research, there are many flavonoids in onions, and when flavonoids encounter iron, aluminum, etc., they will change, and different colors such as blue and blue-green will appear, so when we use an iron pan to stir-fry, we find that the onion begins to become dull and dull, and even green will appear.

Onions are rich in sulfur substances, these sulfides will directly generate thiosulfinate, propylthiosulfinate and allyl thiosulfinate and other substances under the action of the total allicinase of the onion, and then after a series of reactions, it will directly generate pigments, which are originally blue pigments, and are derived into yellow pigments after an unstable state, so the combination of blue pigments and yellow pigments will form green, so that the onions can be eaten when they turn green.