The difference between red garlic and white garlic, the difference between garlic sprouts and garlic

Red garlic: heavy taste' spicy enough, generally red garlic is small, but the taste is enough, generally the south is more common and southerners love to eat.

White garlic: light taste, fragrant, generally large and full, suitable for northern cuisine, less spicy, generally northerners often eat.

One red, one white.

The <> are different in color: the garlic sprouts are bright green, and the garlic yellow is waxy yellow.

The shape is different: the garlic seedlings are flattened, and the base of the garlic is cylindrical.

The taste is different: garlic sprouts have a spicy taste, and the spicy flavor of garlic yellow is not strong.

The cultivation methods are different: garlic seedlings are cultivated in a normal environment and will receive light during growth, while garlic is cultivated in a dark environment, and the leaves cannot be synthesized into leaf green.

First, the color is different1. Garlic sprouts: The color is mostly bright green.

2. Garlic yellow: the leaves are waxy yellow, and the base is tender white.

Second, the shape is different1. Garlic seedlings: the leaves are flattened.

2. Garlic: The base is cylindrical and the leaves are flat.

Third, the taste is different1. Garlic sprouts: have the spicy taste of garlic.

2. Garlic: The spicy taste is not strong, and the texture is soft.

Fourth, the cultivation methods are different1. Garlic seedlings: Garlic heads and garlic cloves are used for cultivation in a normal environment, and they will receive light during growth.

2. Garlic yellow: The garlic is used to soften and cultivate in a dark environment, resulting in the inability of the plant to synthesize leaf green.

<> concept is different: garlic seedlings are the above-ground parts of garlic, and garlic is the underground bulb of garlic seedlings.

The appearance is different: the height of the garlic seedlings is about 35 cm, the leaf color is bright green, the garlic is oblate and spherical, and the horizontal diameter is about 30 cm.

The taste is different: garlic sprouts have a spicy taste, garlic leaves and leaf sheaths are edible, garlic has a strong and spicy garlic flavor, and is generally used as a seasoning.

First, the concept is different1. Garlic seedlings: belong to the seedlings of garlic and are the aerial parts of garlic.

2. Garlic: It belongs to the underground bulb of garlic seedlings, containing garlic cloves.

Second, the appearance is different1. Garlic seedlings: the plant height is about 35 cm, and the leaf color is bright green.

2. Garlic: oblate spherical or short conical shape, with a horizontal diameter of about 30 cm.

Third, the taste is different1. Garlic sprouts: It has the spicy taste of garlic, and its tender garlic leaves and leaf sheaths are edible.

2. Garlic: It has a strong and spicy garlic flavor, which can be used as a seasoning or medicine.

Red-skinned garlic, purple skin, medium size garlic, seed cloves are relatively uniform, spicy taste, more early-ripening, good quality, suitable for garlic sprouts and garlic cultivation, can also be used for garlic seedling cultivation. White-skinned garlic, white skin, large head with few petals, thin and white skin, sticky and spicy tulips, rich in nutrition, tall plants, strong growth potential, wide adaptability, cold resistance, garlic head, garlic sprout yield are high. As for which garlic is better, there is no unified standard, in fact, it is still judged according to the individual's taste.

In addition, garlic contains a large amount of volatile onion garlic fungicide, allicin, high medicinal value, modern medicine proves that garlic has antibacterial, anti-inflammatory, stomach, deworming, antihypertensive and other functions. Therefore, in terms of efficacy, red-skinned garlic has a more spicy taste, a higher content of the active ingredient allicin, and its antibacterial effect is also more obvious.

Red garlic is the early growth of garlic sprouts in spring. White garlic is specially grown to eat garlic. Comparatively speaking, red garlic is not as tasty as white garlic. And the red diamond is also relatively small and spicy, if you like to eat spicy, you can eat red sour.

I think it must be that the colors are not the same, because everyone can look at the colors, so it is very simple and convenient, I hope it can help you, so I think this is okay, the difference is particularly easy to distinguish.

Purple garlic is more antibacterial than white garlic, and compared with white garlic, purple garlic has a more spicy taste, a higher content of the active ingredient allicin, and a more obvious antibacterial effect. Garlic contains volatile oils, which can accelerate the speed of blood flow to the sebaceous glands and hair follicles, thereby promoting hair growth, and also has a ** effect on baldness.

Some people love to eat garlic and some people don't like to eat it, because the taste is heavier, but I have to say that the nutritional content is quite high, the red garlic skin is purple-red, the taste is more spicy and fragrant, the garlic cloves are large, the white garlic skin is white, the skin is thinner, and the spicy fragrance is slightly worse than the red garlic.

The appearance is different, red garlic: purple skin red skin, stem cloves (garlic cloves) hypertrophy, garlic body flat and concave and convex, a stream of 6-9 cloves (red garlic) white garlic: the skin color is white, the garlic head is fat and firm, the garlic body is smooth and full, and the garlic cloves are large and symmetrical.

Different tastes, different nutrition. White-skinned garlic has a light taste and is not spicy to eat, while red-skinned garlic contains anthocyanins, which can be antioxidant.

The difference between red-skinned garlic and white-skinned garlic: red-skinned garlic is more antibacterial than white-skinned garlic, and compared with white-skinned garlic, red-skinned garlic has a more spicy taste, higher content of active ingredient allicin, and more obvious antibacterial effect.

Purple (red) garlic skin purple, garlic head medium size, seed cloves are also relatively uniform, spicy taste, white garlic, garlic skin white, head large petals few. Purple garlic has more antibacterial effect, and the specific ingredients will be better.

There is no essential difference between the two, only the color. The color of the red garlic is red, and the color of the white garlic is white.

1. Efficacy.

Black garlic: Black garlic is a type of garlic formed by a certain temperature, humidity and starter culture, and it also has a pungent odor, but these processing methods do not make the nutrients of garlic useless. On the contrary, the height of the active ingredient of garlic reaches more than five times that of ordinary garlic, so black garlic can effectively lower blood pressure and three highs, and also has a good effect on preventing blood clots, and at the same time can resist aging and enhance the body's immunity.

And black garlic contains a lot of trace nutrients, which are very nutritious for the human body.

White garlic: White garlic is the white garlic we usually eat, so it can be used to adjust the taste of dishes. And white-skinned garlic contains more selenium, which can regulate the body's insulin, and also has a good alleviating effect on diabetics, and it can also fight cancer and protect our liver.

Prevent the occurrence of cancer.

2. Morphology. The color is different, the garlic head is fat and firm, the garlic cloves are large and well-proportioned, and the color is white. (White garlic).

Black garlic is made by fermenting fresh white garlic with skin on it for two to three months under certain temperature and humidity conditions, and the kernel is black.

Red-skinned garlic is usually more fat, and its garlic body has obvious bumps, while white-skinned garlic cloves are more evenly proportioned and flatter than red-skinned garlic. At the same time, red-skinned garlic has a heavier and spicier taste than white-skinned garlic, and it also has an additional nutrient called anthocyanins inside it than white-skinned garlic.

Garlic is a common ingredient in our cooking, and it can give food a rich aroma. There are two types of garlic that we usually buy in the market: red and white, so what is the difference between these two kinds of garlic with outer skin?

First of all, the appearance of red-skinned garlic and white-skinned garlic is very different, usually red-skinned garlic is relatively fat, and its garlic body will have obvious concave and convex, while the size of the garlic cloves of white-skinned garlic is more evenly proportioned, and it is flatter than red-skinned garlic.

Secondly, there is also a certain difference in the taste of red-skinned garlic and plum mold white-skinned garlic, the taste of red-skinned garlic is generally heavier and spicier than white-skinned garlic, and it also has a kind of nutrient called anthocyanins inside it than white-skinned garlic.

The difference is that the appearance is different, red garlic: purple skin red skin, hypertrophied stem cloves (garlic cloves), garlic is flat and concave and convex skin bushes are obvious, a stream of 6-9 cloves (red garlic); White-skinned garlic: The outer skin is white, the garlic is fat and firm, the garlic body is smooth and full, and the garlic cloves are large and well-proportioned.

Garlic (English name: garlic; Quarrel with the Latin name alliumsativuml), which is the underground bulb of the genus Allium in the liliaceae family. The whole plant of garlic has a strong and spicy garlic smell, garlic head, garlic leaves (green garlic or garlic seedlings) and flower sprouts (garlic sprouts) can be eaten as vegetables, not only can be used as seasonings, but also can be used as medicine, is a famous edible and medicinal dual-purpose plant.