Both red garlic and white garlic contain protein, vitamins, cellulose, phosphorus, iron, calcium and other mineral nutrients. Garlic can enhance the taste and has the function of disinfection and sterilization. Meat with a strong smell, such as turtle, must be added with garlic.

Garlic with red skin

When cooking chickens, ducks and geese, put more garlic, which can reduce cholesterol and promote nutrient absorption. But in addition, the allicin content in red garlic will be relatively higher, and its antibacterial effect will be more obvious. Red garlic also contains more anthocyanins than white garlic. The role of anthocyanins is anti-oxidation, which is simply good news for women with fast skin aging.

I come from Longhui, Shaoyang, Hunan. The red garlic in my hometown is quite good. It is rich in selenium and tastes better.

Garlic with red skin

It is worth mentioning that the products related to Longhui red garlic have been listed in the county public brand "Longhui Western Products", and under the vigorous promotion and inheritance of Shaoyang, they have gained higher exposure and won the favor of more restaurants and food processing industries inside and outside the city.

And I myself will spare no effort to recommend my hometown characteristics to more foodies. Want to know more about Longhui cuisine (firewood bacon, Longhui pepper, alpine organic tea, pig blood meatballs, alpine brown sugar, etc.). ), so please stay tuned! I hope my answer can help you, and hope to adopt it, brother!