Is Sprouted Garlic Healthier to Eat? The Truth About Age and Antioxidants
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5 min read
According to a 2014 study published in the *Journal of Agricultural and Food Chemistry*, garlic cloves that have been sprouted for five days possess significantly higher levels of antioxidants than their fresh, non-sprouted counterparts. This surprising scientific finding challenges the common assumption that sprouted garlic is past its prime, suggesting that is sprouted garlic healthier to eat is more than just a myth.
