White Garlic
Common garlic bulbs range from medium to large, averaging anywhere between 4-7 centimeters in diameter, and consist of several cloves arranged in a number of layers depending on the variety. Each clove of garlic is encased in its individual wrapper, and the bulb itself has layers of thin, flakey wrappers to protect the cloves. Often referred to as the "stinking rose," whole Common garlic actually has a very mild allium scent and taste. However, Once the cloves are crushed or pressed, enzyme compounds are released, producing a sulfur-based molecule known as allicin, which is responsible for giving garlic its renowned pungent aroma and flavor.
Red Garlic
Red Lautrec garlic bulbs are small and symmetrical, roughly 6 centimeters in diameter, with 8 to 10 pink cloves per bulb. The translucent, papery outer wrapper is white, and when peeled away, it reveals creamy, ivory cloves that are wrapped in pink casings. Pink Lautrec garlic is warm, subtle, and sweet and has a mild pungency. It has a uniquely robust flavor that offers hints of muskiness, Dijon, and horseradish.
Nutritional Value
Common garlic is rich in vitamin C, vitamin B6, and manganese. It also contains some calcium and phosphorus.
Red Lautrec garlic is a good source of vitamins A, B, C, and minerals like calcium, iron, potassium, zinc, copper, and magnesium
