Scientists have proven that sprouted garlic contains more nutrients than fresh garlic. Sprouted garlic helps increase the amount of nutrients it already has. Because sprouted garlic not only contains a lot of fiber but also has a much higher amount of vitamin C than normal.

Not only is it good for health, sprouted garlic is also the "nemesis" of cancer, a natural medicine to prevent this dangerous disease. The germination process in garlic stimulates the production of phytochemicals, which have the ability to block the spread of malignant cancer cells and inhibit the activity of carcinogens in the body. In addition, garlic also produces a large amount of free radical scavengers - one of the main reasons for the formation of cancer.

Benefits of eating sprouted garlic

Dr. Mercola's studies have found that regular consumption of sprouted garlic can provide many health benefits, such as:

- Stabilizing blood pressure and cholesterol

- Reducing the risk of heart disease, limiting heart attacks and strokes

- Reducing the risk of osteoarthritis

- Preventing 14 types of cancer cells, including prostate, brain and lung cancer

- Fighting against harmful bacteria ⱪpharmaceutical standards

This has been explained in many studies when it was found that garlic sprouts contain substances that protect themselves against plant pathogens. A research report by expert Jong-Sang Kim and his colleagues in Korea published in the journal Agricultural and Food Chemistry points out that: "Plants are very vulnerable to attack by bacteria, viruses, and insects in the garden. This gives many types of plants the ability to produce substances called phytoalexins to protect themselves. This substance repels microorganisms and insects, but is beneficial to human health". Researchers have also shown that extracts from 5-day sprouted garlic have the strongest antioxidant properties, while the antioxidant activities in raw garlic or newly sprouted garlic are much lower.