The reason for the greening of garlic is that in an acidic environment, some of the sulfur-containing substances in garlic under the action of garlic enzymes undergo structural changes, generating blue and yellow sulfur-containing pigments, which are superimposed on the two pigments to show a green color. Compared with raw garlic, there is no loss of nutrition in preserved garlic, and it is not harmful to health. And because the pickled garlic is less irritating to the stomach and intestines, it is suitable for a wider range of people.

Nutritional composition of preserved garlic: calories 588.04 calories, potassium 2200.72 mg, sodium 1721.17 mg, phosphorus 540.86 mg, calcium 348.22 mg, magnesium 316.74 mg, carbohydrates 104.8 grams.

Expanded Information:

Benefits of Lahar Garlic

1, it is sweet and sour, with garlic flavor and not spicy, it has the effect of relieving fatigue and eliminating fishy smells, and helps digestion.

2, it can also induce the activity of hepatocyte detoxification enzyme, which can block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer.

3, Lapacho garlic antioxidant activity is better than ginseng, eating can delay aging.

4, often exposed to lead or lead poisoning tendency of people to eat, can effectively prevent and control lead poisoning.

5, in addition, Lapacho garlic also contains a kind of chorine called propylene sulfide, its bactericidal ability can reach 1/10 of penicillin, pathogenic bacteria and parasites have a good killing effect.

6. It can play a role in preventing influenza, preventing wound infections, treating infectious diseases and deworming.

Additionally, ordinary garlic is warm, eat more heat, and local stimulation, so the yin deficiency fire, eyes, mouth and tongue disease people avoid eating, but Lapacho garlic does not have these taboos.

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