Garlic is a species of plant in the Allium (onion) family, closely related to onions, shallots, and leeks. Each clove of garlic is called a clove, there are about 10-20 cloves in a garlic bulb. Garlic grows in many parts of the world and is a popular ingredient in food preparation due to its strong smell and delicious taste.
In addition, garlic is known for many health benefits such as boosting immune system function; hypotension; improve cholesterol levels, which may reduce the risk of heart disease; prevent Alzheimer’s disease and dementia; helps detoxify heavy metals in the body; Improves bone health…
Garlic is easy to buy and has a cheap price, but when going to the market, many people wonder before 2 types of white and purple garlic. On the surface the two types do not have much difference, but in fact they have many different characteristics.
Purple garlic, also known as hard-neck garlic, usually has evenly spaced branches, covered with purple bands. Meanwhile, the white garlic cloves are bigger but the size is not uniform, inside the big clove are small cloves close together.
In terms of nutritional value, purple garlic contains higher levels of allicin. In particular, purple garlic contains anthocyanins, which have beautiful skin and antioxidant effects that are not present in white garlic.
According to physician Bui Dac Sang, Academy of Science and Technology, Oriental medicine considers purple garlic as one of the best nutritional foods. Purple garlic has sweet, spicy, temperate properties, detoxifying effects, antiseptic, disinfecting, lowering gas, clearing complaints, eliminating boils, eliminating phlegm, eliminating worms, treating bloating, difficult defecation, cholera, dysentery.
The morning physician said that eating purple garlic regularly increases insulin secretion, reducing the risk of type 2 diabetes. Purple garlic is rich in germanium and selenium, so it prevents the synthesis of nitrosamin (a cancer-causing agent). In addition, purple garlic also contains allicin, which is an active ingredient that prevents the growth of cancer cells. Eat purple garlic regularly, help healthy phagocytes, enhance immunity against cancer.
In addition, fresh purple garlic is rich in antioxidants, so it can reduce wrinkles, reduce bad fats in the blood, prevent coronary artery disease, atherosclerosis. Allicin in garlic has anti-inflammatory properties, so it has the ability to prevent rheumatoid arthritis. The ally sulfide in garlic has the ability to fight cryptosporidium bacteria, so it prevents pathogens and parasites in the body.
In terms of taste, the taste of purple garlic is also slightly better than white garlic. Purple garlic is used to cook, taste and more fragrant. White garlic is crispy but not as spicy as purple garlic and is easier to taste, suitable for eating raw, making salads, thinly sliced for mixing, making dipping sauces.
Purple garlic does not tolerate cold, so it can only be planted in the spring. Therefore, the growth and harvest time is longer than white garlic. White garlic, on the other hand, can withstand cold, so it also grows well in the fall. So, in terms of price, purple garlic is always more expensive.
So depending on your preferences you can choose to buy 1 of 2 types, but no matter what type of garlic you buy, you need to pay attention not to buy the following 4 types:
– Peeled garlic
Many people go to the market because they want to save time, so they choose to buy garlic that is peeled by the seller. However, when peeled garlic, if not stored in cold temperatures, it is very easy to mold and spoil. Therefore, it is best not to buy this type of garlic.
-Garlic sprouts black
Sprouted garlic is considered a better value than regular garlic. A study once showed that 5-day sprouting garlic contains much more antioxidants, is very beneficial for the heart and fights the harmful effects of cancer-causing free radicals, keeping an abundant amount of vitamin C. However, sprouted garlic has a black outer shell, you must “stay away”. The reason is because this blackened garlic may not have been stored properly, causing mold to grow, creating an unattractive appearance. In addition, sprouted garlic when processed often has a pungent smell, not as delicious as dried garlic, so you should not buy it.
-Soft garlic
When going to the market, you should choose hard, firm, glossy garlic bulbs. If the garlic peel is black moldy or the garlic is soft or wilted to the touch, it means that the garlic has been damaged and should not be purchased.
-Garlic opens its mouth
Open-mouthed garlic is usually very easy to peel, so many people choose it. But also because of that feature, the outer shell is easily penetrated by mold. Moreover, open-mouthed garlic is also very easy to oxidize when exposed to air, they have a shorter shelf life than garlic with a sealed membrane.
at Blogtuan.info – Source: Soha.vn – Read the original article here
