Improve immunity: the main component of Laba garlic is vinegar, and its main component, acetic acid, also has a good antibacterial or bactericidal effect. Therefore, eating Laba garlic in moderation can improve the body's immunity and stay away from colds. Eating Laba garlic can also prevent intestinal infectious diseases.

Cancer prevention: Sulfide in Laba garlic can eliminate the effect of strong carcinogen, induce the activity of liver cell detoxification enzyme, reduce the metabolism of nitrosamine in liver, block the synthesis of nitrosamine carcinogen, inhibit the growth of tumor and reduce the incidence of cancer.

Extended data:

Precautions:

Garlic should not be eaten raw in cases of non-bacterial enteritis and diarrhea. Because there is inflammation in the local mucosal tissue of the intestine, the blood vessels in the intestinal wall are dilated, congested and swollen, and the permeability is increased. A large number of protein, electrolytes such as potassium, sodium, calcium, chlorine, and liquids in body tissues penetrate into the intestinal cavity, and a large number of liquids stimulate the intestinal tract, which accelerates intestinal peristalsis, thus causing abdominal pain, diarrhea and other symptoms.

If you eat raw garlic again, spicy allicin will stimulate the intestine, aggravate congestion and edema of intestinal mucosa, promote exudation and aggravate the condition. If diarrhea has occurred, garlic should be eaten with caution.

Baidu encyclopedia-Laba garlic

People's Daily Online-Laba Interpretation: Why is Laba garlic green? What are the benefits of eating it?