Just because your garlic has sprouted , that does not mean you should throw it away. Garlic with sprouts on them has more antioxidants when compared to regular garlic.
This may sound strange, but it all makes sense if you consider the fact that today’s trend, where there are more and more companies that offer restaurants sprouted grain, nuts and legumes.
This process actually improves food’s composition. This study is automatically proving that sprouted garlic is also better than regular one.
During sprouting, all plants are very sensitive to viral, bacterial or insect attacks. This is why plants produce chemical compounds which offer them protection. These chemicals are toxic for microorganism and insects but are beneficial for human’s health.
Sprouted or not, garlic is always one of the best choices. In both variations, garlic possesses healthy compounds, such as sulfur and allicin, which researches have shown help in slowing atherosclerosis, lowering blood pressure and reducing the risk of some types of cancers.
Source: Healthy Food House