Can garlic cloves with long teeth be eaten?

Garlic seedlings can be eaten for the following reasons:

Germinated garlic usually contains more antioxidants than fresh garlic to protect heart health, as long as the garlic cloves themselves do not appear moldy and discolored.

Germinated garlic can be eaten and its nutrition is doubled. However, it should be noted that if garlic is exposed to the sun and the surface of germinated garlic turns green, alkaloids may have been produced, so it is best not to eat it.

Garlic seeds are dormant for 2 ~ 3 months after harvest. However, after dormancy, garlic seeds will germinate and grow leaves at a suitable temperature (5 ~ 18℃), consuming nutrients in the stems. Therefore, no matter whether it is green garlic, garlic bolt or garlic cloves, no toxic substances will be produced in the transformation process of each growth stage.

Germinated garlic has been eaten only for nutrition, and its use value has decreased. Garlic belongs to Allium of Amaryllidaceae, and the garlic cloves usually eaten are extremely swollen buds. So don't be afraid of Meng, you can eat with confidence. But now that it has sprouted, you can wait a little longer and eat garlic sprouts. Garlic seedlings are its tender leaves.

The whole garlic plant has a strong pungent garlic smell. Garlic, garlic leaves (green garlic or garlic seedlings) and flower stems (garlic stems) can all be used as vegetables, not only for seasoning, but also for medicine. It is a famous medicinal and edible plant.

Garlic bulbs are rich in protein, oligosaccharides and polysaccharides, as well as fats and minerals. Garlic has many biological activities, such as prevention and treatment of cardiovascular diseases, anti-tumor and anti-pathogenic microorganisms. Long-term consumption can play a role in preventing diseases and protecting J.

The chemical composition of garlic is very complicated. In addition to sulfur-containing organic matter, garlic is also rich in polysaccharides, protein, volatile oil, amino acids, vitamins, saponins, flavonoids, polyphenols, lectins, prostaglandins, bioactive enzymes, as well as abundant macroelements and trace elements. These complex components contained in garlic are the material basis of garlic's pharmacological activity.

The above answers are for reference only.