Garlic turns green when mashed. This is because the allicin in garlic will react with oxygen in the air. The result of this reaction is that the original milky white color of garlic turns into light green. This is also possible. Food.

Allicin is an organic sulfur compound extracted from the bulbs (garlic heads) of the Allium species of the Allium family. It is also found in onions and other Allium species. The scientific name is diallyl thiosulfinate. Allicin is a broad-spectrum antibacterial drug with various biological functions such as anti-inflammatory, lowering blood pressure, and lowering blood lipids. :

Garlic is oblate spherical or short conical, with off-white or light brown membranous scales on the outside. When the scales are peeled off, there are 6 to 10 garlic cloves inside, which grow in whorls around the flower stem and at the base of the stem. Disc-shaped, with many fibrous roots. Each garlic clove is wrapped with a thin film. Peel off the thin film and you will see white, thick and juicy scales.

It has a strong garlic smell and a spicy taste. It has a pungent odor and can be eaten or used for seasoning or medicine. The underground bulbs are divided into valves and are divided into purple-skinned species and white-skinned species according to skin color. Garlic was introduced to China from the Western Regions during the Qin and Han Dynasties. After artificial cultivation and breeding, garlic has anti-cancer effects and is popular among the public.

Garlic mainly contains:

1. Volatile components such as methylallyl sulfide, diallyl sulfide and other sulfide;

2. Esters such as allyl 1-propenyl thiosulfinate, allyl thiosulfinate propyl ester (Allicin also known as allicin);

3. Glycosides: Yes Glucosinolates such as cucurbitin, flavonoid glycosides such as quercetin;

4. Amino acids such as alliin (Alliin), methionine, etc.