Why Laba garlic is green when pickled.

The reason why Laba garlic turns green is that in acidic environment, some sulfur-containing substances in garlic undergo structural changes under the action of alliinase, resulting in two sulfur-containing pigments, blue and yellow, which are superimposed to appear green. Compared with raw garlic, Laba garlic has no loss of nutrition and is harmless to health. Moreover, because the stimulation of pickled garlic on the stomach and intestines is weakened, it adapts to a wider range of people.

Nutritional components of Laba garlic: calorie 588.04 kcal, potassium 2200.72 mg, sodium 172 1. 17 mg, phosphorus 540.86 mg, calcium 348.22 mg, magnesium 3 16.74 mg, carbohydrate/.

Extended data:

Benefits of Laba garlic

1, sweet and sour, fragrant with garlic but not spicy, has the function of relieving boredom, removing fishy smell and helping digestion.

2. It can also induce the activity of liver cell detoxification enzymes and block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer.

3. The antioxidant activity of Laba garlic is better than that of ginseng, and regular consumption can delay aging.

4. People who are often exposed to lead or have a tendency to lead poisoning can effectively prevent lead poisoning.

5. In addition, Laba garlic also contains a capsaicin called propylene sulfide, and its bactericidal ability can reach110 of penicillin, which has a good killing effect on pathogenic bacteria and parasites.

6. It can prevent influenza, prevent wound infection, treat infectious diseases and repel insects.

In addition, ordinary garlic is warm, and it produces heat when eaten too much, which is irritating to the local area. Therefore, people with yin deficiency and excessive fire and eye and oral diseases are forbidden to eat, but Laba garlic does not have these taboos.

References:

Baidu encyclopedia-Laba garlic