Table 1. Proximate composition in garlic sprouts according to parts and growth period (%)

Components	General garlic bulb	20th day				25th day
		SA1)	SL	SB	SR	SA	SL	SB	SR
Moisture	3.03±0.15	4.39±0.012)d3)	7.56±0.33a	2.54±0.04f	5.80±0.36b	3.25±0.47e	7.20±0.23a	2.03±0.32f	5.17±0.30c
Crude protein	26.16±1.09	23.21±1.67f	40.37±0.17b	23.07±0.13f	45.35±1.64a	29.62±2.24d	35.54±3.78c	20.15±0.90g	31.85±0.26d
Crude fat	0.63±0.18	0.34±0.10e	2.39±0.431a	0.47±0.06de	1.25±1.13c	0.76±0.06d	1.88±0.02b	0.54±0.24de	1.24±0.03c
Crude ash	3.89±0.15	4.45±0.30d	7.67±0.05b	3.91±0.12e	12.30±0.27a	5.51±0.13c	7.56±0.20b	3.52±0.20f	12.24±0.13a

SA, garlic sprouted all; SL, garlic sprouted leaf; SB, garlic sprouted bulb; SR, garlic sprouted root.
All values are mean±SD (n=3).
Means with different superscript letters in the same row are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d>e>f>g).