Many people believe that sprouted garlic is spoiled and often discard it. Here’s the answer to that concern:
Can sprouted garlic be eaten?
Garlic, with its potent flavor and aromatic qualities, is a common spice in most Vietnamese households.
Garlic is rich in vitamins C, B6, potassium, and folate, while onions contain vitamins C, B6, calcium, phosphorus, thiamin, potassium, copper, and manganese.
Sprouted Garlic
Sprouted garlic is still edible, but the nutrients have been used to nourish the sprout, making the garlic softer and less flavorful. In reality, sprouted onions and garlic are not toxic and can be safely consumed.
Garlic sprouts due to high moisture levels. To prevent sprouting, store onions and garlic in a cool, dry place with good air circulation.
Additionally, the ripening process of fruits and vegetables produces ethylene gas, which stimulates sprouting in onions and garlic. Therefore, keep them separate from other produce.
Benefits of Eating Sprouted Garlic
Sprouted garlic still offers health benefits. It is rich in antioxidants, which help protect against free radical damage, reduce the risk of heart attacks, and prevent colds.
However, garlic is primarily a spice used in daily meals rather than a significant source of antioxidants for the body. Therefore, it is not advisable to intentionally let garlic sprout before consumption.
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