You can eat it.

Garlic naturally contains some sulfur-containing compounds, amino acids and organic acids. These substances are originally colorless, but at low temperatures and under acidic conditions, the pyrrole-based amino acids in garlic react with pyruvic acid to generate yellow pigments, and with sulfur-containing allyl thiosulfinate to generate blue pigments. They stack together to give a green color.

Expanded Information

Garlic is very rich in nutrients and has good therapeutic as well as medicinal value. Garlic bulbs are rich in protein, oligosaccharides and polysaccharides, in addition to fat, minerals, etc. 100g of fresh garlic contains 4.4g of protein, 0.2g of fat, 23g of carbohydrates, 0.7g of crude fiber, 1.3g of ash.

Garlic is also rich in sulfur-containing compounds, of which allicin has antiseptic, bacteriostatic, anticancer, anti-aging and other medical and health care functions.

People's health network - garlic turns green is too much pesticide?