Can you still eat garlic when it s green Can you still eat garlic when it s green

I can eat it. Everyone is more familiar with pickled garlic, many people will take pickled garlic for health, it is a very delicious food, many people love to eat, can help our health, and at the same time it is also meaningful to our health preservation, so it is recommended that everyone eat, but when eating pickled garlic, you will find that pickled garlic will turn green, let's see what is going on.

For pickled garlic, there are first some active substances hidden in the garlic, which will become an allicin under the action of enzymes. Allicin is a good thing, it has a strong antioxidant and anti-aging effect, so eating sugar garlic has a certain health care effect on the human body, so you don't need to worry when you eat pickled garlic, if there is a situation of turning green, in fact, you can rest assured to eat.

And when you eat pickled garlic, you should also pay attention to the fact that low temperature is the condition to break the dormancy of garlic, activate garlic enzymes, and cause green change. Therefore, everyone should pay attention when marinating sweet and sour garlic cloves. The low temperature can break the cell wall, break the dormancy of the garlic cloves, and activate the allicide enzyme.

The sulfur-containing compounds in garlic cloves, under the action of allicinase, generate the predecessors of garlic pigments such as thiosulfinate and propylthiosulfinate, which are unstable. It further reacts with the alkaline amino acids that are high in garlic to form pigment precursors, which are the reasons why pickled garlic turns green. Therefore, in the case that the vinegar garlic raw materials are not polluted, the green garlic should be a change in the allicin in the garlic itself, so everyone can rest assured that they can eat pickled garlic, and if the green garlic continues to be soaked, it is likely to turn yellow.

If you want to avoid the problem of pickled garlic turning green, you can try soaking it in hot water, which will make a difference.

The green ones are the germs and can be eaten.

If you cut the garlic clove and find that the middle of it is green, this small green dot is actually the germ of garlic, that is to say, the garlic has sprouted, this garlic is edible, and there will be no problem.

Green is also edible because it is oxidized and turned green.

If the minced garlic has been chopped and turns green, this is because the allicin in the garlic will oxidize with the oxygen in the air, and the result of this reaction is that the garlic has changed from the original milky white to light green, which is also edible, just like potatoes will oxidize and turn black after a long time in the air. However, minced garlic does not need to be soaked in water, and can be eaten directly.

Green is not allowed to be eaten if it is caused by changes in the environment.

In this case, garlic stored in a place exposed to sunlight will also sprout, and the surface will turn green when it sprouts, and this green color is an alkaloid, in which case it is best not to eat garlic. Some people will ask, sprouted garlic can still be eaten, why is it said that it can't be eaten here?

We say that sprouted garlic can be eaten because this garlic is stored in a cool and ventilated place indoors, so sprouts can be eaten. However, when garlic is placed under the sun and sprouts under the sun's irradiation, the surface of the garlic will produce alkaloids, which are harmful to the human body, so it is recommended that you do not eat them.

Can you still eat garlic that has turned green? It's a pity that I just knew, so tell my family quickly.

Garlic is green and edible, garlic turns green and sells well is not a lesion, but because the garlic skin is oxidized and formed green, which has no effect on the nutritional value of garlic, and will not cause harm to health. Oxidized garlic can also help remove free radicals, whiten **, and enhance the body's immunity.

Garlic is green and can be eaten

Green garlic is only oxidized, and the nutritional value of garlic does not change in any way, and it does not cause harm to health. The most important thing is that the oxidized garlic has a very strong effect of scavenging free radicals, and it has no effect on eating, so you can eat it with confidence.

The garlic turns green and sprouts and is edible

Garlic at home is easy to turn green or even sprout if left for too long, this green and sprouted garlic is actually edible, but the nutrients of garlic have been relatively damaged, but it can still be used.

Nutritional value of garlic

Garlic is a very common ingredient, garlic is very rich in allicin, which can help inhibit the growth of bacteria and has a disinfecting effect. At the same time, garlic can also help control blood pressure and blood lipids, and also has a certain preventive effect on cancer, whether it is eaten or used as an ingredient, it is very practical.

This one is normal and can be eaten.

There are certain conditions for garlic to form this green pigment, garlic can only turn green under specific conditions in the non-dormant period, and garlic cannot turn green in the dormant period.

There are two ways to break the dormancy period of garlic: the first method is to mash the garlic into a garlic puree, which will turn green after being left in the air at room temperature for a period of time. When it turns green, it first starts to turn green on the outside and slowly extends to the inside of the garlic; The second method is to soak the garlic in various types of vinegar and store it at room temperature away from light, and the garlic will turn green, which is the production principle of "Laba garlic".

The allicin in garlic undergoes chemical changes when it encounters acid, wine, or heat, and turns blue, which is normal and edible.