The edible organs of garlic mainly include bulbs (commonly known as garlic heads), leaves (green garlic and garlic seedlings) and flower stems (garlic stems), 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 in quality, shaped like pearl white jade, and full of stamina. The young garlic shoots are tender and sweet, separated by green and white, crisp and delicious. Garlic seedlings are green and delicious, spicy and spicy, fragrant with garlic, refreshing and appetizing. There are many ways to eat garlic, such as raw food, mixed food, fried food, spicy seasoning, and processing a variety of foods. Generally processed into garlic powder, garlic slices, garlic oil and garlic sauce, and 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. Vitamin C is less in bulbs, but the highest in young seedlings (Table 3). Garlic contains 0.2% volatile oil, including alliin. Allicin has no volatility and odor. Only when garlic is cut can allicin be decomposed into allicin (allicin) with odor 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 easy to be absorbed by human body, when it is baked with protein, and it can be easily absorbed and utilized by human body, which can help digestion. The unique pungent smell of garlic can relieve the fishy smell of fish and meat and stimulate appetite. It is an indispensable condiment in dietary cooking. Some dishes taste bad 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's enema, Shaanxi's stuffed skin and bean jelly have no taste without garlic juice. The 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 when frying vegetables, and the ribs with big garlic have a special flavor.

Table 3 Nutrient Contents of Garlic per100g Table Edible garlic, young garlic and young garlic. Garlic energy (kilojoule) 527 255 155 88 carbohydrate (g) 27.6 15.4 8.0 3.8 protein (g) 4.52.02./klc Kloc-0/ 0.4 0.2 dietary fiber (g)1.12.51.81.4 vitamin A (mg) 5 80 47 47 vitamin B 1 (μ g) 0.040.040. 0.05 vitamin B2 (mg) 0.06 0.07 0.08 0.07 vitamin B3 (mg) 0.6 0.2 0.5 0.6 vitamin C (mg) 7 1 35 18 vitamin E (mg)1.071.07. 0.52 carotene (mg) 30 480 280 280 cholesterol (mg) 0 0 0 0 calcium (mg) 39 19 29 24 sodium (mg) 19.6 3.8 5. 1 7.8

Table 3 Table of Nutritional Components in Garlic per100g (continued)-1 According to the data of/health/yingyang/04/4/1kloc-0/.html, the edible part of garlic, young garlic, garlic and yellow zinc (mg) was 0.88/. .04 0.46 0.33 potassium (mg) 302161226168 iron (mg)1.24.21.41.3 copper (mg Kloc-0/7 52 44 58 Mg (mg) 2 1 28 18 16 Se (μ g) 3.09 2. 17 1.24 0.79