What to do if garlic sprouts

I believe many people have discovered that garlic will sprout after being left for a period of time. As for this kind of sprouted garlic, many people don’t know whether they can be eaten. In fact, sprouted garlic does not contain any toxins and is harmless to human health when eaten. However, the nutritional loss of sprouted garlic will be more serious, so from a nutritional point of view, it is not recommended to eat sprouted garlic!

1. Can garlic still be eaten after it sprouts?

After the garlic is harvested, the dormant period is generally 2 to 3 months. After the dormant period, under suitable temperatures, the garlic heads will quickly sprout and grow leaves, consuming nutrients in the stems, causing the bulbs to shrink and shrivel, greatly reducing their edible value or even rotting. Therefore, although sprouted garlic can be eaten, its nutritional value will be greatly reduced due to the consumption of nutrients.

2. What are the harms of sprouted garlic?

Garlic is a vegetable that is widely loved by people. The edible parts include green garlic, garlic shoots, garlic cloves, etc. Whether it is 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 sprouting of garlic to the regrowth of garlic, the nutrients in the garlic body do not produce toxic substances during the transformation process of various growth stages. The sprouting of garlic is just another form of edible product formed by the garlic using its own stored nutrients under suitable external conditions. Therefore, as long as the garlic does not change color, mold or rot, it can be eaten even if it has sprouted. There is no harm in eating it, but the taste will be slightly worse.

3. Nutritional value of garlic

1. Regulate insulin: In recent years, due to the unreasonable dietary structure of people, the selenium intake of the human body has decreased, resulting in a decrease in insulin synthesis. Garlic contains more selenium, which can regulate the decrease in insulin synthesis in the human body. Therefore, eating more garlic can help diabetic patients alleviate their condition.

2. Anti-cancer and cancer prevention: Garlic can protect the liver, induce the activity of liver cell detoxification enzymes, block the synthesis of nitrosamine carcinogens, and thus prevent the occurrence of cancer. At the same time, elements such as germanium and selenium in garlic also have good tumor inhibition or anti-cancer effects.

3. Lower blood lipids and prevent thrombosis: The effective ingredients in garlic have obvious effects in lowering blood lipids, preventing coronary heart disease and arteriosclerosis, and preventing the formation of blood clots.

4. Delay aging and prevent lead poisoning: Eating garlic regularly can delay aging; its antioxidant properties are better than ginseng; people who are often exposed to lead or are prone to lead poisoning can effectively prevent lead poisoning by eating garlic.

5. Prevent arthritis: Garlic can "eliminate rheumatism and break cold wind" and has an inhibitory effect on rheumatoid arthritis.