With the improvement of living standards, people pay more attention to health. Garlic is a common thing in people's daily life. It can be eaten as both seasoning and food. Although its taste is very heavy and spicy, its nutritional value is still very high, which can help people digest the stomach. Cooked garlic tastes much better, but people will feel that its nutrition has also been lost. So what's the difference between raw garlic and cooked garlic? Next, let me answer this question for you.

Of course, the most obvious difference between raw garlic and cooked garlic is the taste. Eating raw garlic often makes people cry, because it has a strong spicy taste, but eating too much is easy to hurt the gastric mucosa, cause stomach pain, and make people have a great taste in their mouths, which is very uncomfortable. When you are ripe, you won't have this kind of trouble. Garlic is tasteless when cooked, and it is much less harmful to the stomach.

Then there is the difference in efficacy. Raw garlic not only contains many trace elements, but also contains a natural allicin. Allicin has a good anti-cancer effect and can eliminate nitrosamines, a carcinogen. At the same time, allicin also has antioxidant capacity and anti-aging effect. However, because allicin is an active substance, garlic will lose its activity after cooking, and it has no anti-cancer and anti-aging effects.

People suffering from eye diseases, deficiency-heat of qi and blood, liver diseases, stomach diseases and diarrhea should not eat garlic raw, otherwise it will aggravate the condition. But healthy people can't eat more, after all, it is very exciting and easy to hurt the stomach.