Can you still eat garlic with sprouts raw, and can you still eat it raw after garlic sprouts?

Many people have had the experience of buying a bunch of garlic at home, and after a while, they found that they had sprouted. Can you still eat sprouted garlic? Let's first understand the process of garlic sprouting.

After the garlic is harvested, the dormancy period is generally 2-3 months, after the dormant period, at a suitable temperature, the garlic will quickly sprout and grow leaves, consuming the nutrients in the stem, whether it is green garlic or garlic moss, garlic cloves, in the transition process of each growth stage will not produce toxic substances. Therefore, as long as the garlic is not discolored, moldy, or rotten, even if it sprouts, it can be eaten without harm, but the garlic that sprouts will greatly reduce its edible value because it gives nutrients to new life. So if you find that the garlic has sprouted, it is better to simply cultivate it and eat the garlic leaves that grow.

In order to preserve the garlic, it is recommended to put the garlic in a plastic bag, then seal the bag tightly and put it in a dry and cool place. In this way, the carbon dioxide released by the garlic cannot be released, and the oxygen is reduced, which also blocks the water. Garlic is dormant and germination is delayed.

Garlic with long sprouts can be eaten raw, but the taste is not as good as that of new garlic.

Garlic sprouts can be eaten, potatoes sprouts can not be eaten, garlic sprouts are very good, you can soak high sprouts out of water alone, chop them and fry them with eggs, but the garlic body soaked in water can not be eaten, there is no problem with natural sprouting is not particularly long, but the new garlic is more delicious, and the old garlic stew is good.

Yes! Anyway, we all eat the sprouted garlic, and we will only throw it away when it is broken.

I think garlic sprouts are edible, and garlic sprouts are what garlic sprouts come from. The taste of garlic sprouts is very delicious, as long as the garlic is not discolored, moldy and rotten, it can be eaten. Garlic has a strong bactericidal and antibacterial effect, and eating garlic can also prevent cancer.

In fact, garlic can be eaten when it sprouts, don't lose it, sprouted garlic has more antioxidants to protect heart health than non-sprouted garlic, pay attention to a point, don't eat moldy garlic, it is more nutritious than non-sprouted garlic.

The garlic sold in supermarkets does not sprout, and that's because they use radiation to control germination. But once you buy it home, it loses its original radiation environment and will sprout quickly. I'm not talking about new garlic, but old garlic that has reached a certain shelf life.

Sprouted garlic is edible, and the nutrition is doubled. However, it should be noted that if the garlic has been exposed to sunlight and the surface of the sprouted garlic has turned green, this may have produced alkaloids, and it is best not to eat it.

When I was young, I often saw my parents plant sprouted garlic, and it would grow long garlic seedlings in less than a week, so if you have garlic seedlings, it is better to plant other garlic that has not sprouted. Most of these sprouted garlic are edible, but these sprouted garlic are much worse than the previous garlic in terms of nutritional value and the original taste of garlic, because the garlic only needs to start germinating.

Sprouted garlic is edible, and the nutrition is doubled. However, it should be noted that if the garlic has been exposed to sunlight and the surface of the sprouted garlic has turned green, this may have produced alkaloids, and it is best not to eat it. Garlic will sprout after a long time, whether it can be eaten again There are two situations, if the garlic grows green sprouts, that is, garlic sprouts, it can be eaten normally, but as the garlic sprouts grow, the garlic grains themselves will wither, and the nutritional value will also be reduced Garlic sprouts and can be eaten.

Garlic sprouts can be eaten, and it is a kind of vegetable, also called green garlic and garlic. Among them, green garlic is a young sprout of garlic growing in the sun, while garlic yellow is a bud of garlic growing in a dark environment.

Generally, garlic grows green buds that can be eaten raw normally, without toxicity, and the nutritional value of garlic after germination will be higher, and garlic seedlings will also grow in the later stage, which is rich in carotene, as well as vitamin C and other nutrients, which is conducive to good health.

It can't be eaten, because the essence of it has changed, it will get old when eaten, affect the personal taste, and it is not conducive to the physical development of the person.

Yes, because garlic sprouts do not produce toxins after they sprout, and they do not lose their nutritional value, people can continue to use it.

Garlic can be eaten when it sprouts, but the nutritional value is not very high.

Once you find that the garlic has turned green or small buds emerge, you should cook it off immediately, so as not to grow the sprouts, the sprouts will absorb the nutrients in the garlic, once the sprouts grow, the edible value of garlic will also be reduced, and the taste will be correspondingly worse.

How to pick garlic:

When choosing garlic, it is advisable to choose garlic that is large, has few cloves, has large cloves, and is neat and firm. Weigh it by hand and feel the weight is heavy, and the garlic cloves do not sprout, have no odor, and are dry.

1. Look at the variety.

Garlic is divided into purple-skinned garlic and white-skinned garlic. Purple garlic has a strong spicy taste, and it is generally more in the north; The spicy taste of white-skinned garlic is lighter, and it is eaten more in the south.

2. Look at the fullness.

The garlic cloves should be carefully examined, and under normal circumstances, if the groove between the two garlic cloves is clearly spaced, it is a good garlic with large particles and high maturity. If the outer ring is smooth to the touch like an orange, it is a small garlic and not ripe enough. In addition, some garlic is very plump, the top of the garlic is cracked, and the garlic cloves are scattered one by one, but they are still concentrated by the garlic core below, and this garlic is also very good.

Sprouted garlic contains more heart-healthy antioxidants than fresh garlic. The medicinal properties of garlic have been around 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, and sprouted garlic has the same effect.

In addition, it is reported that researchers from the School of Food Science and Biotechnology at Kyungpook National University in South Korea have found through experiments that garlic that has been sprouted for five days has stronger antioxidant activity than fresh garlic, which means that it is more beneficial to heart health.

Garlic seeds are edible when they have sprouted. After the garlic seeds are harvested, the dormancy period is generally 2-3 months. After the dormant period, at a suitable temperature (5-18), the garlic seeds will quickly germinate and grow leaves, depleting the nutrients in the stem.

Whether it is green garlic or garlic cloves, no toxic substances are produced during the transition at each stage of growth.

In addition, sprouted garlic also contains different metabolites, which indicates that it produces different substances.