Tag: Purple garlic

The striking purple hue found on some garlic bulbs is caused by anthocyanins, the same natural antioxidants responsible for the rich colors in blueberries and red cabbage. This visual difference points to a host of unique characteristics, from flavor to health benefits, that set it apart from its common white counterpart.

While white garlic dominates most grocery store aisles, purple garlic is a distinct hardneck variety beloved by gourmet chefs for its complex flavor. This guide helps you decide if its richer taste and potential health benefits are worth the often higher price point and shorter shelf life.

Recent studies suggest that purple garlic, with its distinctive hue, might contain slightly higher levels of certain antioxidants than its white counterpart. However, determining if this makes purple garlic healthier than white garlic requires a deeper look at the unique compounds and properties of each variety.

Did you know that the purple hue on some garlic varieties comes from anthocyanin, the same natural antioxidant found in blueberries and red cabbage? This distinction is just one of many differences between the common white and purple varieties, prompting the question: **Which is better, white or purple garlic?** Ultimately, the better choice depends on your specific culinary and nutritional goals.