Why Would Garlic Turn Green When Baked?

Garlic may turn blue or green when baked.

Garlic is a member of the onion family and is used for both culinary and medicinal purposes. The popularity of garlic has been steadily growing in America. Garlic is known for preventing and treating several ailments.

Discoloration

If garlic becomes discolored during baking, this is caused by the garlic's sulfur compounds and amino acids. When garlic is processed and the tissue is disrupted, an enzyme is released and it reacts with the garlic, forming thisulfinates compounds. These compounds react with the garlic's amino acids, forming discolored pigments.

Onion and Garlic

There tends to be discoloration, either green or blue, when onion and garlic are mixed.

Temperature Change

Garlic can have a green tinge if it is exposed to drastic temperature changes or if it's exposed to sunlight.

Pigmentation

When garlic is discolored and is the color green, there is sometimes a reddish-purple pigment as well.

Copper

Garlic can become green if exposed to copper, such as a small amount of copper in water or copper cooking utensils and tools.

References

• What's Cooking America: Garlic Tips