Purple garlic is also a famous garlic variety in China.
Purple garlic and white garlic have differences in appearance, taste, use and nutritional value.
• Appearance and taste. The garlic cloves of purple garlic are usually more fatty, with relatively little juice, but the spicy smell is strong. The garlic cloves of white garlic are relatively small, but they are more juicy, the spicy taste is not so strong, and some even have a little sweet feeling.
• Purpose. Due to the strong spicy smell of purple garlic, it is suitable for stir-frying or dishes that need a heavier taste to increase the fragrance of the dishes. White-skinned garlic has a lot of water and low spiciness, which is suitable for eating raw or making foods that need to be eaten directly, such as pickled garlic.
• Nutritional value. Purple garlic and white garlic generally contain similar nutrients, but purple garlic contains more anthocyanins, while white garlic contains higher selenium.
Purple garlic is famous for its fat garlic cloves, juicy, rich spicy smell, and pounded into mud without changing its taste. It is not only a nutritious, delicious and delicious seasoning, but also good vegetables that people like to eat.
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