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I cooked a garlic pork roast in the slow cooker and the garlic turned green after cooking. Is it still edible? How do you explain this phenomenon?
Green garlic after cooking...
Don’t worry. Garlic that turns green is completely safe. The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic. In certain cooking conditions, these compounds (assisted by enzymes) interact to produce new molecules that give a green tint to the garlic. It is odd but harmless.
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