Garlic sprout
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Classification: Liliaceae, Allium genus
Calories: 34kcal/100g
Nutritional Value: Promotes intestinal regularity, lowers blood lipid levels
Not Suitable for: Anemic individuals, those with blood deficiency
Introduction: Garlic sprouts, also known as garlic greens, are the young shoots of garlic that have reached a certain stage of growth. They grow in fields and possess the characteristic spicy flavor of garlic. The tender leaves and sheaths are consumed as part of this vegetable. Garlic sprouts are rich in nutrients such as vitamin C, protein, carotenoids, thiamine, riboflavin, and more. Its spiciness primarily comes from the presence of allicin, which aids in digestion. In addition, consuming garlic sprouts can effectively prevent diseases caused by environmental pollution, such as influenza and enteritis. Garlic sprouts also offer protective effects on the cardiovascular system, helping to prevent the formation of blood clots and safeguarding the liver. Good-quality garlic sprouts should be fresh and tender, with a height of around 35 centimeters, vibrant green leaves, no yellowing or rotting, white non-withered roots, and a strong spicy taste.