Usually, the sprouted garlic is edible, which is a normal phenomenon, and the sprouted garlic is non-toxic and will not affect human health, so it can be eaten normally. Compared with garlic, the bud from garlic is richer in nutritional value, which not only contains the original nutrients of garlic, but also is rich in dietary fiber, vitamin A and vitamin E.

However, the sprouted garlic is also irritating to some extent, so it should not be eaten too much at one time to avoid irritation to the body. If the sprouted garlic is heated before eating, the existence of irritating substances can be reduced, and the nutritional value will not disappear.

How to preserve garlic

Garlic is generally not recommended to be refrigerated in the refrigerator, because it is easy to smell in the refrigerator and is not conducive to the preservation of other foods.

Garlic is best stored at room temperature. Garlic stored in refrigerator is not only easy to get wet, but also easy to smell with other foods. Some foods, such as eggs, are porous, and when put together, they will absorb the smell of garlic and deteriorate, so it is not convenient to store them in the refrigerator at room temperature.

The common method of preserving at room temperature is to tie garlic and hang it with a rope or put it in a plastic bag, then seal the plastic bag and put it in a ventilated place. This can increase the carbon dioxide released by garlic in the bag and reduce the oxygen, and at the same time block the entry of water, thus prolonging the shelf life of garlic.

Once garlic is found to turn green or sprout, it should be cooked immediately or dried in the sun to prevent the sprouts from growing up and absorbing the nutrients in garlic. Once the sprouts grow up, the edible value of garlic will also decrease, and the taste will also deteriorate accordingly.