When it comes to garlic, I believe everyone is no stranger. Purple garlic is an indispensable ingredient for many delicious foods. This is because of the high nutritional value of purple garlic. Garlic has many benefits, such as great flavor, antioxidants, and minerals, processing flexibility, and months of consumption when stored the right way. We widely use garlic all over the world. In a journey spanning centuries and continents, countless botanists have improved ancient wild garlic’s composition, appearance, taste, and size. Through selective breeding, they transformed the original wild garlic into the modern garlic that is now consumed around the world. To this day, garlic is one of nature’s most valuable foods.
Garlic is an essential ingredient in the kitchen. It can remove the fishy smell, improve taste, sterilize, and fight cancer. It can say to be omnipotent. But when you buy garlic in your daily life, you will also find that there are many varieties of garlic, purple, white, and black. The most common ones are purple garlic and white garlic.
Nutritional value of black garlic, purple garlic and white garlic
Black garlic does form by fermenting garlic by heating it in a high humidity environment for a month or more. The allicin in black garlic has been degraded, and the sugar has been broken down into fructose. Therefore, black garlic not only tastes sweet but also reduces the total amount of volatile organic sulfides. It will not have a spicy feeling, and the irritation to the stomach is relatively small.
Compared with white garlic, purple garlic has stronger antioxidant and antibacterial effects, so the taste of purple garlic is spicier.
The selenium and germanium elements of white garlic will be more abundant, which can help improve the function of the human body.
What is the difference between purple garlic and white garlic
Garlic contains protein, vitamins, fiber, phosphorus, iron, calcium, and other mineral nutrients. According to modern medical analysis, purple garlic contains almost the same nutrients as white garlic, except for an anthocyanin nutrient (the greatest role of anthocyanin is antioxidant). In addition, researchers have found that purple-skinned garlic contains relatively high levels of allicin and its antibacterial effects are more pronounced. This is why purple-skinned garlic is more effective than white-skinned garlic when people eat garlic raw. Spicy reason.
After talking about the difference between purple garlic and white garlic, let’s talk about how to eat garlic
Whether it is purple garlic or white garlic, you should pay attention to the correct way of eating, otherwise, you will not be able to exert its effect no matter how much you eat.
1. Eat raw
Allicin has a strong antiseptic effect. However, allicin loses its effect quickly after heating. So it is better to eat raw garlic than cooked garlic.
2. Chopped and eaten
The allicin in garlic will be fully released only after it is cut or crushed and fully contacted with air. Therefore, it is recommended to cut or crush garlic when eating garlic and leave it for 10 minutes before eating.
3. Eat 2-3 petals every day
Allicin has a certain stimulating effect on the stomach. Eating too much raw garlic can easily cause acute gastritis. Long-term excessive consumption can also easily cause eye discomfort. It is best not to have more than 1 clove per day for people with poor gastrointestinal function. For adults with good gastrointestinal function, you can eat 2 to 3 cloves per day.