Is Red Garlic Just as Good as Common Garlic?

One of the most commonly used culinary herbs on the planet is garlic, and we can all agree that it’s one of the healthiest, too. When shopping for garlic, you may come across something that’s white — the one we are all familiar with — and another one that’s red. So which of the two kinds of garlic you should get your hands on?

If you like to know whether red garlic is just as good as its more common counterpart, read on. Don’t forget to share this article afterwards to let your family and friends know the answer, too!

Are you aware that there are actually hundreds of garlic varieties cultivated across the globe? However, all of them can be broadly classified into two — softneck and hardneck. Softneck garlic is the more popular variety — the white kind that everybody uses for cooking. Hardneck garlic, on the other hand is the red-colored kind.

One of the main differences between common and red garlic is the taste. Common garlic, or softneck, has a more pungent flavor that each of us has grown to love. Without the presence of this type of garlic, a lot of our dishes won’t smell and taste the same — common garlic can definitely make anything it is added to more appetizing.

Red garlic, or softneck garlic, has a slightly sweeter taste. For individuals who find the taste of common garlic simply too powerful, they’ll be glad to know that they can always go for red garlic instead.

Which of the two you should choose for cooking purposes will depend on the recipe and of course your personal taste. But whether you prefer to opt for common garlic or the red variety, you can be certain that the masterpiece you’re whipping up in your kitchen will be like no other.

Nutrition-wise, common garlic and red garlic are basically the same. They both contain what’s called allicin, the pungent oil that makes garlic smell as well as taste like garlic.

Every health nut knows that allicin in garlic — be it red or white — offers a number of health benefits. This compound present in garlic is known to possess superb antimicrobial properties — it can kill off just about any microorganism that can invade our bodies and cause problems, like fungi, bacteria and even viruses.

Allicin in garlic is also revered for its anti-inflammatory abilities. It’s for this reason why it is commonly used as a home remedy for a number of inflammation-related issues, from acne to joint pain and stiffness.

Of course allicin is also capable of thinning the blood — the consumption of a few cloves of fresh garlic a day is scientifically proven to help reduce a person’s risk of heart attack and stroke. And by the way, allicin is also known to help lower bad cholesterol as well as high blood pressure.

But there is one thing about red garlic that makes it favored by more health-conscious individuals, and it’s the fact that it is a good source of anthocyanin. A type of powerful antioxidant, anthocyanin is the reason why certain fruits and vegetables are red, purple or deep blue in color.

This doesn’t mean, however, that red garlic is better than common garlic. White garlic that we are all familiar with also contains lots of antioxidants, although its red counterpart boasts of those anthocyanins.

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