Does pickled garlic still have nutritional value?

Yes

Pickled for digestion. The north has a tradition of pickling garlic, Lapa garlic, sweet and sour garlic are favorite practices, they can retain all the mineral components of garlic, and can largely eliminate the garlic spicy flavor, but its bactericidal effect and raw garlic than will be reduced. Research by Prof. Guanghua Zhao of the School of Food Science and Nutritional Engineering at China Agricultural University has found that the extract of sweet and sour garlic contains antioxidant activity, which has a certain inhibitory effect on cancer cells.

Home made sweet and sour garlic should be soaked in brewing vinegar, and if a little sugar is added, the flavor will be more delicious. Labdanum garlic will turn green after soaking, which is harmless to the human body and also has a certain antioxidant effect. Both preparations have a demulcent and digestive effect, and are well suited to be eaten with meat.

Expanded:

After fermentation to make black garlic, the water content of garlic will be reduced by about 50%, the sugar and amino acids will be increased significantly, and the content of B vitamins also rises. The color of garlic changes from white to black because of the "Meladic reaction" that occurs after long fermentation and heat preservation.

At this time, allicin has been degraded, and polyfructose and other components are decomposed to produce fructose, enhanced sweetness, so the black garlic taste sweet, no longer pungent flavor, stomach and fear of stimulation of the crowd can eat, not to worry about the breath, very popular with young people. But about the rumors of "black garlic to lower three high" "black garlic to improve immunity" and so on do not have to be too serious, if the daily number of black garlic is not big, it is difficult to achieve these effects.

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