The edible organs of garlic mainly include bulbs (commonly known as garlic heads), leaves (green garlic and garlic seedlings) and flower stems (garlic bolts), all of which have high edible value and can meet people's dietary needs at multiple levels. Garlic is white and spicy, sticky and fragrant, shaped like pearl white jade, with full stamina. Young garlic shoots are tender and sweet, green and white, crisp and delicious. Garlic seedlings are green and delicious, spicy and delicious, and garlic is overflowing, which is refreshing and appetizing. There are many ways to eat garlic, such as raw food, mixed food, fried food, spicy seasoning and processed food. Generally processed into garlic powder, garlic slices, garlic oil and garlic sauce, but also processed into sugar garlic, vinegar garlic and salt garlic. Garlic is rich in carbohydrates, protein, vitamins and mineral elements such as phosphorus, iron and magnesium. The content of vitamin C in bulbs is less, but the content in seedlings is the highest (Table 3). Garlic contains 0.2% volatile oil, including alliin. Allicin has no volatility and odor. After garlic is cut, allicin can be decomposed into odorous allicin (allicin) under the action of alliinase. Allicin is a volatile sulfide, which has a special spicy taste and can stimulate people's appetite. Garlic contains alliinase, which can decompose protein which is not easily absorbed by human body when baked with protein. It is easy to be absorbed and utilized by human body, which is helpful for digestion. The pungent smell of garlic can alleviate the fishy smell of fish and meat and stimulate appetite. It is an indispensable condiment in diet and cooking. Some dishes are unpalatable without garlic, such as roasted eggplant, fried amaranth, fried beans, cold salad, spicy tofu, fish-flavored shredded pork, fried pork liver, sweet and sour pork ribs and braised fish. Beijing enema, Shaanxi stuffed skin, bean jelly, no garlic juice, no taste. Instant-boiled mutton and mutton buns in Shaanxi are inseparable from sugar and garlic. Southerners generally don't like to eat raw garlic, but they must use garlic for cooking. The ribs with big garlic are particularly tasty.

Table 3 Nutritional components of garlic per100g Table Edible energy (kilojoule) 527 255 155 88 carbohydrate (g) 27.6 15.4 8.0 3.8 protein (g) 4.52.0212.5 fat. 0.2 dietary fiber (g)1.1.2.51.81.4 vitamin a (mg) 5 80 47 47 vitamin B 1 (μ g) 0.040./kloc-0.

Table 3 Table of Nutritional Components of Garlic per 100g (continued)-1 According to/Health/Angelababy/04/4/1kloc-0/.html data, the edible garlic, garlic seedlings, garlic and yellow zinc (mg) 0.88/kloc-were sorted out. kloc-0/.226 65438Mg)0.22 0.03 0.05 0.09 P(Mg) 1 17 52 44 58Mg(Mg)2 18 16 Se(μg)3.09 2. 17 1。