Is sprouted garlic poisonous?

When we store garlic, if the storage location is not particularly appropriate, it is easy for garlic to sprout. After sprouting, it will taste very spicy. It is different from potatoes, because potatoes may cause poisoning after sprouting. However, garlic can still be eaten after sprouting. So is sprouted garlic poisonous?

In daily life, many people often buy more garlic seeds, but sometimes the garlic seeds they buy home will sprout after a few days. Many people know that sprouted potatoes are poisonous and cannot be eaten, but sprouted garlic seeds are different.

one. Reason for germination: When plants encounter adverse environmental conditions during their growth and development, some will temporarily stop growing. This phenomenon is called dormancy. For example, after buds, bulbs, and tuber vegetables mature, a large amount of nutrients accumulate in their bodies, the protoplasm changes, the metabolic level decreases, growth stops, water transpiration decreases, respiration slows down, and all life activities enter a relatively static state in order to increase resistance to adverse environments. Once vegetables with a dormant period come out of dormancy and encounter a suitable growing environment, they will germinate, causing their tubers to lose weight and their quality to decline.

two. Example:

1. If potatoes begin to sprout after their dormancy period, not only will the surface of the tubers shrink, but they will also produce a bioalkali that is harmful to the human body when eaten;

2. After onions, garlic seeds and ginger sprout, the flesh will become hollow and dry. After the garlic seeds are harvested, the dormant period is generally 2 to 3 months. After the dormant period, under suitable temperatures, the garlic seeds will quickly germinate and grow leaves, consuming the nutrients in the stems, causing the bulbs to shrink and shrivele, greatly reducing their edible value or even rotting. Therefore, although sprouted garlic seeds can be eaten, their nutritional value will be greatly reduced due to the consumption of nutrients.

three. Garlic's special features:

As a vegetable, garlic has edible parts such as green garlic, garlic shoots, and garlic cloves. No matter green garlic, garlic shoots, or garlic cloves, they all have a special pungent smell. The active ingredient is allicin. It also contains pyruvic acid and ammonia. That is to say, from the time garlic sprouts to the time it grows back into garlic, the nutrients in the garlic do not produce toxic substances during the transformation of the various growth stages. Garlic sprouting is just another form of edible product formed by garlic using its own stored nutrients under suitable external conditions.

Therefore, as long as the garlic head changes color, becomes moldy and rotten, it can be eaten even if it sprouts. There is no harm in eating it, but the taste will be slightly worse.