Article Garlic vs. Purple Garlic
Garlic is one of the most common herbs we use in our daily life. However, most are unaware of the many facets and the rich history it entails’¦ or that there is white and purple garlic. Also known as Allium sativum, it is actually under the Alliaceae family (which is also the family of the onion; note the physical resemblance) of which there are a few hundred varieties thereof. Among them are the softneck varieties, which include artichokes and silverskin, and the hardneck varieties (aka ophioscorodon) which have the porcelain, rocamble and, the oddly-colored, purple stripe variety. Though the varieties have many similarities, the white and purple garlic also have a few differences.
All forms of garlic have both culinary and medicinal benefits. Because of the antioxidants that permeate it, it helps to get rid of the ‘free radicals’ within the human body. Free radicals are attributed to cellular damage, which cause different diseases and affects the signs of aging. Though there free radicals accumulate naturally in our bodies, our environment and lifestyles can significantly increase their volume. Pollution, having an unhealthy diet, smoking cigarettes, etc.; these all contribute to the build up of free radicals. The good news is both white and purple garlic help against free radical accumulation, preventing or minimizing the negative effects they bring. Cardiovascular diseases are also one of the negative effects that white and purple garlic can help prevent or reduce ones odds of developing. As mentioned before, white and purple garlic have antioxidants that help reduce free radicals which contribute to the development of heart conditions. Moreover, they help to reduce the levels of bad cholesterol and raise levels of good cholesterols. Consumption of white and purple garlic on a regular basis helps the blood flow in the body and keeps blood pressure normal.
White and purple garlic in the diet can also improve the function of the immune system. A stronger immune system, naturally, will prevent the development of unwanted afflictions, from something as common as a cold to serious diseases like cancer. Studies have shown including white and purple garlic in the diet can reduce the risk of cancers like breast, colon, laryngeal and prostate cancer.
Too much consumption of white and purple garlic can have negative effects as well. They can cause irritation of the digestive system, development of bad breath and an unpleasant body odor. Some individuals are also allergic to both white and purple garlic varieties. Contact with Garlic extracts can also cause lesions and rashes, and an excess in the body can have some effect in the coagulation of blood, making it thinner and causing wounds to last longer.
The main differences with white and purple garlic are in their availability and effect in cooking. White garlic is more prevalent. Softneck garlic, which are always white, are easier to raise and are hardier (despite what the name might imply). They are more conducive to shipping and travel. They tend to have a very powerful scent and flavor. Often, white garlic has more cloves than purple garlic.
Purple garlic varieties are under the ophioscorodon varieties aka ‘hardneck.’ They, and their ilk like porcelain and rocambole types, are referred to as such because of the snake-like stalk which coils when they grow. By comparison to white garlic, purple garlic has fewer cloves but the bulbs are generally larger. Purple garlic, or more accurately referred to as purple-striped garlic, have several varieties as well, such as Persian Star, Chesnok Red, Metechi and Persian Star, among others. Interestingly, most of the common purple garlic originate from the former Soviet Union. Compared to the white varieties, purple-striped garlic has a milder odor and taste; the Chesnok Red, for instance, even has a sweet tange to it. Purple Garlic do not store as well as white garlic but retain their taste longer even after cooking.
Summary:
1.Both white and purple garlic have various medicinal benefits, mostly by thanks to the antioxidants and immune-system boosting components within them.
2.Most white garlic fall under the softneck variety, which is easier to raise, have longer shelf-life and more cloves.
3.Purple garlic, or purple-stripe garlic, have a generally milder taste and scent, have larger cloves and retain their flavor longer.
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