why do garlic expand
The Short AnswerGarlic expands primarily due to the absorption of water, especially during cooking or rehydration. Its cells take in moisture, causing internal components like starches and proteins to swell. This process softens the clove and increases its overall volume, making it appear larger.
The Science Behind It
Garlic cloves are composed of numerous plant cells, which contain water, carbohydrates (including starches), and proteins. When garlic is cooked in a liquid or rehydrated from a dried state, its cell walls become more permeable. Water molecules are then drawn into the cells through osmosis. Inside the cells, starch granules absorb this water, causing them to swell and gelatinize. Simultaneously, proteins within the cells denature and unfold, further contributing to the overall increase in cell volume. This cellular expansion, coupled with the softening of the cell walls, leads to the noticeable expansion of the garlic clove. This process is similar to how other plant-based foods, like beans or pasta, swell when cooked in water.
Fun Facts
- Allicin, the compound responsible for garlic's pungent smell and many health benefits, is only formed when garlic cells are crushed or cut, allowing precursor compounds to mix.
- Ancient Egyptians fed garlic to their pyramid builders to enhance their strength and ward off illness.