Pickled garlic has the effect of promoting digestion.

There is a tradition of pickling garlic in the north, and Lapa garlic and sweet and sour garlic are favorite practices, which can retain all the mineral components in garlic and eliminate the garlic spiciness to a large extent, although its bactericidal effect will be reduced compared with that of raw garlic.

The extract of sweet and sour garlic contains antioxidant activity, which has a certain inhibitory effect on cancer cells. Lapacho garlic turns green after soaking, which is harmless and also has some antioxidant activity. Both sweet and sour garlic and preserved garlic have the effect of relieving greasiness and promoting digestion.

Expanded Information:

Sugar garlic is brown in color, crispy and sour and sweet, it is the favorite of the people who ate the hot pot, it is rich in proteins, fats, sugar, vitamins and various kinds of amino acids and trace elements that the human body needs. Amino acids, trace elements and a variety of volatile sulfur compounds and other substances beneficial to the human body. It has the ability to enhance human physiological functions, promote metabolism, delay aging, prevent cardiovascular diseases and enhance immunity.

Garlic is a kind of natural bactericides, on a variety of cocci, bacilli, viruses, amoebas, pinworms, etc. have good inhibition and killing effect. There are also lower cholesterol, triglycerides, lipoproteins, lowering blood sugar, anti-atherosclerosis and nourishing the skin's cosmetic effect.

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