varieties also have a stronger and spicier flavor.
White garlic is widely available, versatile, and often has excellent storage characteristics.
Both varieties contain sulfur-containing compounds involved in the formation of allicin and other substances that have been studied for their potential biological effects.
Rather than worrying too much about the color of your garlic, focus on choosing fresh garlic, using it as part of a varied diet, and preparing it in ways that you enjoy.
Final Thoughts
The next time you see white and purple garlic next to each other,
