Can sprouted garlic be eaten?

Garlic is one of the ingredients that families keep on hand every day. Many families buy garlic in large quantities and save the ones they cannot finish. However, the germination conditions of garlic are very low. It is easy for garlic to germinate in a short period of time in a humid kitchen, which will affect its edibility. Because after garlic sprouts, its pungent taste will be destroyed, making garlic taste bland and less attractive to people. Can sprouted garlic be eaten?

Garlic contains some natural antioxidants that can help us resist aging. The external manifestation is that it can keep the skin young and less likely to develop wrinkles and spots.

Whether sprouted garlic can be eaten depends on the specific situation. If the garlic is moldy and has begun to change color, it must not be eaten.

However, if the normal green sprouts come out, then it can be eaten normally, and the nutritional value is higher than that of unsprouted garlic, so you can eat it with confidence.

When you peel the sprouted garlic, you will see green garlic shoots in the middle. When the green shoots grow out of the garlic cloves, they become green leafy vegetables such as garlic sprouts. If you place garlic sprouts in a plate with water, it will not only bring the beauty of green plants to the kitchen, but also can be used as a seasoning instead of chopped green onions.

Plant the garlic seedlings in the soil and let them grow. When the leaves grow up, they are called green garlic. People who are not used to eating garlic cloves can eat garlic sprouts directly. The vitamin content of garlic sprouts exceeds that of garlic cloves and they also have certain bactericidal ability.

After garlic seeds are harvested, the dormant period is generally 2-3 months. After the dormant period, under suitable temperatures (5-18°C), the garlic seeds will quickly germinate and grow leaves, consuming the nutrients in the stems. Whether it is green garlic, garlic stems or garlic cloves, no toxic substances will be produced during the transition process of various growth stages.

Sprouted garlic contains more heart-healthy antioxidants than freshly cut garlic, according to new research. The antioxidant activity in sprouted garlic is stronger than that in fresh garlic, and sprouted garlic also contains different metabolites.