After garlic is mashed, the volatile oil in it will evaporate within half an hour. After a period of time, its taste became worse, its nutritional value decreased and its bactericidal effect disappeared.

There is a tradition of pickling garlic in the north. Laba garlic, sweet and sour garlic and so on. They are popular practices, which can retain all the mineral components in garlic and eliminate the spicy taste of garlic to a great extent, but their sterilization effect will be lower than that of raw garlic.

As we all know, garlic can kill bacteria, stimulate appetite and help digestion. Whole garlic contains alliin and alliinase. When garlic is crushed, these two components will interact to produce allicin, which is the main source of garlic's unique spicy taste.

Extended data:

Precautions:

Avoid eating garlic on an empty stomach to prevent acute gastritis.

Avoid eating too much garlic: Adults can eat two or three cloves of raw garlic and four or five cloves of cooked garlic every day, and children can halve it. Eating more is useless.

Avoid eating garlic for a long time: garlic has the function of hardening the intestine, which is often a cause of constipation. It can kill a large number of bacteria in the intestine and cause some skin diseases.

Avoid external use to avoid chapped skin.

Some people have a special reaction to garlic. If they feel uncomfortable after eating it, they should avoid eating it.

Baidu encyclopedia-garlic paste

People's Network-How to eat garlic is the most nutritious? Garlic is preserved in some way.