White garlic from Germany is high in magnesium and vitamin B6, as well as vitamin C and copper. Selenium, phosphate, vitamin B1, and calcium are also present. One of the numerous porcelain-type garlic cultivars with higher beneficial sulfur compounds is White German garlic. When garlic is crushed, alliinase and alliin mix to generate allicin. This potent molecule is responsible for garlic's pungent odor and its antioxidant, cardiovascular, immune-boosting, and antibacterial properties.
Garlic has been recognized as a natural herb for millennia. Cloves are sliced and heated in water or consumed whole, and they're used in medicines with honey and ginger to prevent colds. Garlic has been considered an antibiotic, a cure for cancer, and a treatment for injuries in many civilizations.
German White garlic develops huge bulbs with 4 to 6 enormous cloves wrapped around a strong, central stalk, measuring approximately 9 cm in diameter. Vibrant, creamy white thin skins wrap the bulb. Every clove is lightly coated by a yellowish-white skin having purplish stripes that are simple to peel. The clove wrapper would be a darker crimson in cold areas. Once cooked, German White garlic has a rich garlic flavor and a long-lasting spiciness that softens.