Can you eat garlic with long sprouts raw, and can you eat garlic with sprouts

After the garlic head is harvested, the dormancy period is generally 2 to 3 months. After the dormant period, under the right temperature, the garlic head will quickly sprout and grow leaves, depleting the nutrients in the stem, causing the bulb to shrivel and shrivel, greatly reducing the edible value, and even rotting. Therefore, although the sprouted garlic head can be eaten, the edible value will be greatly reduced due to its nutritional consumption.

Garlic is a kind of vegetable that people generally love, the edible part has green garlic, garlic moss, garlic cloves, etc., whether it is green garlic, or garlic moss garlic cloves, all have a special spicy smell, its active ingredient is allicin, but also contains pyruvate and ammonia, that is to say, garlic from garlic sprouts to re-grow into garlic, and the nutrients in the body do not produce toxic substances in the transformation process of various growth stages. Garlic sprouts are just garlic under suitable external conditions, using its own storage nutrients to form another form of edible products, so as long as the end of the garlic head is discolored and moldy and rotten, even if it sprouts, it can be eaten, and there is no harm in eating, but the taste is slightly worse.

Even if you have teeth, it still doesn't affect what you eat, but the taste is not as heavy as that of no teething.

I can eat it. Garlic sprouts and can be eaten. As long as the garlic cloves themselves are not moldy and rotten, they can be eaten, and if the surface of the sprouted garlic turns green due to light, this may have produced alkaloids and cannot be eaten.

The surface of the sprouted garlic is black or yellow, which means that it has spoiled and cannot be eaten.

Can you eat garlic with sprouts raw? Garlic heads with long sprouts can also be eaten raw. Garlic sprouts are not poisonous. It's just that the garlic is a little soft.

The sprouted garlic head can be eaten.

Garlic sprouts are edible, but if they are exposed to light or if they are found to be spoiled, then they should not be eaten at this time. In addition, sprouted garlic has a higher nutritional value.

Benefits of garlic:

Garlic has been used for medicinal purposes for thousands of years, and consuming garlic or taking nutritional supplements containing garlic extract is often considered a natural way to lower cholesterol, blood pressure levels, and the risk of heart disease.

Since other studies have shown an increase in the antioxidant activity of sprouted legumes and grains, the researchers wanted to find out if this conclusion also applies to sprouted garlic.

Korean researchers have found through experiments that garlic that has been sprouted for five days has stronger antioxidant activity than fresh garlic. In addition, sprouted garlic also contains different metabolites, which indicates that it produces different substances.