Garlic pickled with vinegar turns red and can be eaten. Garlic is rich in nutrients, and it also has good dietotherapy and medicinal value. Garlic bulbs are rich in protein, oligosaccharides and polysaccharides, as well as fats and minerals. 100g fresh garlic contains 4.4g protein, 0.2g fat, 23g carbohydrate, 0.7g crude fiber and 1.3g ash.

Garlic is also rich in sulfur-containing compounds, among which allicin has medical and health care functions such as sterilization, bacteriostasis, anticancer and anti-aging. The precursor of allicin is alliin. Allicin in garlic exists in a stable and odorless form, and forms colorless oily allicin under the catalysis of alliinase.

Expand data, improve immune function and resist tumor. Functional components such as sulfur-containing organic compounds in garlic can not only inhibit the synthesis of carcinogenic nitrosamines in the body, but also have a direct killing effect on swollen cancer cells;

Anti-hyperlipidemia and arteriosclerosis, anti-platelet aggregation, enhancing fibrinolytic activity and dilating blood vessels to reduce blood pressure. Protect the liver, regulate the level of blood bran, reduce blood viscosity and prevent thrombosis. Garlic not only has unique pharmacological activity, but also has no allergic reaction, side effects and toxicity. It has become one of the important health foods and has great development potential in the field of biomedicine.

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