WHITE OR RED GARLIC?

WHAT’S THE DIFFERENCE?

Red garlic contains more allicin, which has been shown to have antibacterial, cholesterol-lowering and circulation improving effects. ‘All garlic contains phytochemicals believed to help protect against certain types of cancer, reduce LDL ‘bad’ cholesterol and protect against heart disease,’ says Fiona. However, the purple-streaked Romanian Red and Rocambole varieties offer up to three times more allicin, a biologically active compound that is formed when garlic is chopped.

TIP: It takes around ten minutes for allicin to form once garlic has been crushed — so always let it sit for a while before you add it to your cooking.