It belongs to the Onion family.
Its shell is wood-coloured (in its different shades). Soft texture. It doesn’t sweat like the other garlic. When you go to buy the product in the supermarket, we recommend:
- Observe that the display site is clean and adequately refrigerated.
- Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
- When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.
Usually as a condiment. Also as medicinal use.
Japanese garlic can be stored at room temperature in a cool place. Refrigerated in container without lid and with a paper
The duration also depends on its freshness at the time of the purchase. They can be processed or liquefied with vegetable oil and salt and refrigerated or frozen.
Temp. Environment. Cool. Freeze.
1 month or more. Two months. to consume.
As long as they are not clogged or peeled, they last very long, either at room temperature or refrigerated.
Nutrients and properties:
Japanese garlic, contains a lot of water and low calories. -It also contains flavonoids that help in the reduction of cardiac conditions and are anticancer and anti-inflammatory. -Flavonoids are also antioxidants. For ETA reason is that the consumption of onion is recommended for people with high blood pressure and high cholesterol. Vitamins. Contains folic acid. Vitamin C (antioxidant), vitamin B6 (metabolic functions),-garlic also contains thiamine, vitamin associated with the proper functioning of the vision and liver and the health of the skin. -Minerals: Phosphorus, magnesium for carbohydrate metabolism. Potassium, which helps the good functioning of the heart.
As an anticoagulant, people with bleeding or who are using anticoagulation medications should not be consumed. Neither are pregnant or breastfeeding women. Check them, so they can be consumed in time.