https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AGarlic%2F30%2FenTranslations:Garlic/30/en - Revision history2026-08-25T02:02:33ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Garlic/30/en&diff=150587&oldid=prevFuzzyBot: Importing a new version from external source2025-06-08T12:52:47Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Abundant sulfur compounds in garlic are also responsible for turning garlic green or blue during pickling and cooking. Under these conditions (''i.e.'', acidity, heat) the sulfur-containing compound [[alliin]] reacts with common [[amino acid]]s to make [[pyrrole]]s, clusters of carbon-nitrogen rings. These rings can be linked together into [[polypyrrole]] molecules. Ring structures absorb particular wavelengths of light and thus appear colored. The two-pyrrole molecule looks red, the three-pyrrole molecule looks blue, and the four-pyrrole molecule looks green (like [[chlorophyll]], a tetrapyrrole). Like chlorophyll, the pyrrole pigments are safe to eat. Upon cutting, similar to a color change in [[onion]] caused by reactions of amino acids with sulfur compounds, garlic can turn green.</div>FuzzyBot