Many people mistakenly believe there is no difference between these two types of garlic, but in reality, that’s not the case.
When browsing through vegetable stalls, we easily come across two familiar types of garlic: white garlic and purple garlic. At first glance, they only differ in color, but in fact, they have distinct characteristics in terms of flavor and nutritional value.
Flavor
White garlic typically has a higher water content, which makes its flavor milder and less pungent compared to its purple counterpart. Therefore, white garlic is the ideal choice for eating raw, paired with dishes like noodle soup, pho, or boiled meat, to enhance the flavor and stimulate the taste buds.
On the other hand, purple garlic has a stronger, spicier, and more aromatic flavor due to its lower water content. This is the "secret" that makes purple garlic the "soul" of stir-fried dishes, adding a distinct fragrance.
Nutritional Value
Not only do white garlic and purple garlic differ in flavor, but they also "compete" in terms of nutritional value. While both are rich sources of protein, fats, carbohydrates, vitamins, and minerals, purple garlic has an edge in certain special nutrients.
Purple garlic is very high in anthocyanins, which help combat oxidative processes in the body. Additionally, it contains a relatively high level of allicin, which has strong antibacterial properties. Therefore, incorporating purple garlic into a balanced diet is considered a secret to boosting health and preventing illness.