Can garlic be eaten raw?

Garlic yellow, that is, garlic seedlings, is cultivated by using garlic bulbs to soften in the dark. It is planted all over China and is a popular vegetable that people like to eat. Its leaves are waxy yellow, the base is tender and white, the spicy taste is not strong, and it is very good-looking, so can garlic yellow be eaten raw?

Can garlic be eaten raw

Garlic yellow can be eaten raw, soilless cultivation of garlic yellow, do not spray any pesticides and fertilizers, can be directly washed and eaten, but there is soil cultivation of garlic yellow, it is best to wash and stir-fry in edible, in case of pesticide residues. Garlic is rich in vitamin C and nutrients such as protein, carotene, thiamine and riboflavin, which are very beneficial to the body.

Garlic yellow is a popular appetizer and fitness vegetable with bright color, rich flavor, fresh and delicious, and rich nutrition, which can be eaten by the general population. But there are also some taboos, such as people with poor digestion should eat less; excessive consumption will affect eyesight; people with liver disease eat too much, which can cause liver dysfunction and so on.

Second, the efficacy of garlic yellow

The main results are as follows: 1. Allicin contained in garlic yellow has bactericidal and antiseptic effect, regular consumption can reduce bacterial infection in the body, sugar can reduce blood fat, anti-coagulation and enhance the activity of fibrinolytic ester, it can effectively prevent and cure heart disease, prevent and treat coronary artery thrombosis, and garlic juice can also reduce blood sugar in diabetes.

2. The effective components of fat-soluble volatile oil can activate the function of macrophages, promote the production of interferon, enhance the body's immunity, and often have the effect of anti-cancer and anti-cancer.

3. The trace element selenium in garlic yellow can resist aging, and the function of protecting cell membrane structure is a natural health food with the functions of sterilization, anti-cancer, reducing blood lipid, anti-aging and so on.

As far as garlic yellow is concerned, an interesting phenomenon is that if you leave the bought garlic yellow for a few days, it will slowly turn green. This is because after the garlic yellow sees the sun, the chlorophyll begins to play a role, and the lutein gradually fades. But the green garlic yellow is also edible.