Is it better to buy purple or white skin for garlic?

Is garlic purple-skinned or white-skinned? It turns out that there is such a big difference, don't buy it blindly.

Generally speaking, it is better to buy purple skin, and such garlic is still more delicious.

The two are about the same, there is no difference, the nutritional value is basically the same, and there is no need to worry too much.

Depending on what you use it for, if you use it as a seasoning, it is better to buy purple skin, and if you use it for pickling, it is better to buy white skin.

When buying garlic, do you choose white or purple skin? It turns out that the difference is so big, don't buy the wrong one again.

Speaking of garlic, it is basically one of the most commonly eaten ingredients, which is basically available in the kitchen of every household, and people in some places still have the habit of eating garlic every day. Garlic's unique spicy taste. It has the effect of enhancing flavor and removing fish, stir-frying, seasoning dishes, etc., it is indispensable to add garlic to season, and it is also a kind of food with both food and medicine.

Garlic can be divided into white-skinned garlic, purple-skinned garlic, and black-skinned garlic according to the color of the skin, and white-skinned garlic and purple-skinned garlic are two more common types in life. There is also a small one-headed garlic, which is petite in size and has a unique spicy taste, but it also has certain medicinal value, it can be used to flavor meat and seafood food, which is particularly delicious. In short, garlic has a bactericidal effect, and regular consumption of some garlic can not only improve the body's own immunity.

One is purple and the other is whiteThe purple color of garlic is due to the fact that garlic contains a large amount of anthocyanins that are rich in antioxidants.

Nutrition is different

Purple-skinned garlic contains more anthocyanins, and regular consumption can increase immunity, etc., and the value is high, in addition, allicin is also higher than that of white-skinned garlic, and the sterilization effect is also better. White-skinned garlic and purple-skinned garlic are rich in a variety of vitamins and other nutrients, among which selenium is relatively rich, which is also extremely beneficial to health care. Generally speaking, purple garlic is more nutritious, which is why purple garlic is significantly higher than white garlic**.

The taste is different

Due to the high level of the active ingredient of purple skin garlic, white skin garlic has a better bacterial effect and also tastes spicier and juicier than white skin. The taste and texture of white-skinned garlic are relatively mild and delicate, not so spicy.

1. Look at the appearance

When picking garlicTry to choose a round body shape and good wrapping, and don't choose garlic with chips or deformitiesThere is an obvious arc between the garlic cloves, evenly distributed, closely connected with each other, the garlic cloves are large, and the fullness is good, so the garlic is better.

2. Look at the color

Purple garlic and white garlic are also rich in nutrientsBut purple garlic has a higher nutritional value, a more spicy taste, and a little higher.

3. Look at the top of the garlic

When picking garlic, pay attention to its tipGenerally, garlic sprouts will emerge from the topIf you find that there is germination, it is recommended not to buy itSprouting affects the nutrient content of garlic. Put the garlic in your hand and touch it gentlyGarlic cloves feel firm, dry to the touch, heavy weight, and strong hardness when pinched, which is good garlic. If yesIf it is soft and dimple to the touch, the inside of the garlic may have begun to deteriorate, so don't buy it.

The same garlic, what is the difference between "purple skin" and "white skin"? Know that you don't buy the wrong one again.

1. The appearance is different. The red skin of garlic is purple and red, the stem cloves (garlic cloves) are hypertrophied, the garlic body is flat and concave and convex, and one strand is 6-9 cloves (red garlic); The skin of the white-skinned garlic is white, the garlic head is fat and firm, the garlic body is smooth and full, and the garlic cloves are large and symmetrical.

2. The nutrients are different. In addition to the fact that red-skinned garlic has more nutrients called anthocyanins than white-skinned garlic (the biggest effect of anthocyanins is antioxidant), other nutrients are almost the same as white-skinned garlic, and they all contain protein, vitamins, cellulose, phosphorus, iron, calcium and other mineral nutrients. In addition, the allicin content in red-skinned garlic will be relatively higher, and its antibacterial effect will be more obvious.

3. The taste is different. The red-skinned garlic has a strong flavor and a spicy taste, which is more popular with southerners; White-skinned garlic has a light taste and fragrance, which is suitable for use in the north.

Purple-skinned garlic has more nutrients called anthocyanins than white-skinned garlic, which have antioxidant and anti-inflammatory effects, and are also of great help in preventing and improving eyesight.

The allicin in purple-skinned garlic is higher, and the anti-inflammatory and sterilization effect is more obvious. Therefore, when eating purple-skinned garlic, the spicinessness is spicier than white-skinned garlic. (Look).