He Hongju, a researcher at the National Vegetable Engineering Technology Research Center, explained: Green Laba garlic is not only harmless to the human body, but also an important basis for judging the pickling effect.

The reason why Laba garlic turns green is that in an acidic environment, some sulfur-containing substances in garlic undergo structural changes under the action of alliinase, producing two sulfur-containing pigments, blue and yellow. The superposition of these two pigments appears green.

Compared with raw garlic, Laba garlic has no loss of nutrients and is not harmful to health. And because pickled garlic is less irritating to the gastrointestinal tract, it is suitable for a wider range of people.

Extended information:

The following conditions and functions are required to make garlic soaked in vinegar turn green:

One is to use garlic that has been stored at low temperature (there is no requirement for the variety). Only low temperature can activate dormant alliinase. Laba garlic needs to be pickled in winter, mainly because most of the garlic at this time has been stored at low temperatures and alliinase is activated.

Another condition is the presence of vinegar, which will promote the greening of garlic under sufficiently acidic conditions. The pickled sugar garlic does not meet these two requirements at the same time, so the sugar garlic is not green.

Traditional Chinese medicine believes that vinegar is warm and non-toxic, enters the liver and stomach meridians, and has the effects of stimulating appetite, increasing appetite, dispersing blood stasis and stopping bleeding, killing insects and detoxifying; garlic has the effects of powerful sterilization, preventing colds, detoxification and intestinal cleansing. The combination of the two has a very good effect on rhinitis, especially allergic rhinitis.

People's Daily Online - Be jealous if you want to live longer. Eat the four treasures in vinegar to live longer.

People's Daily Online - Why does Laba garlic turn green?