Preserved garlic is garlic pickled in vinegar, resulting in a bright green color and a slightly sour and spicy taste. It is called “Preserved Garlic” because it is often pickled on the eighth day of the twelfth month of the lunar calendar (known as Laba Festival). However, any garlic pickled in vinegar and green in color is generally referred to as “Preserved Garlic.”
Nutritional Value
Garlic is a powerful antibacterial substance with strong killing effects on bacteria and fungi. Allicin in garlic also has the ability to inhibit the growth of various tumor cells, especially in suppressing the proliferation of gastric cancer cells. Additionally, garlic has immune-boosting properties, such as enhancing natural killer cell activity, increasing peritoneal macrophage activity, and promoting T lymphocyte transformation in animal studies.
Health Benefits
It is sweet and sour, with a garlic flavor that is not spicy, aiding in relieving greasiness, eliminating fishy odors, and assisting in digestion;
it can induce the activity of detoxifying enzymes in liver cells, block the synthesis of carcinogenic nitrosamines, thus preventing cancer;
the antioxidant activity of Preserved Garlic is superior to ginseng, regular consumption can delay aging;
when consumed by individuals regularly exposed to lead or prone to lead poisoning, it can effectively prevent and treat lead poisoning;
in addition, Preserved Garlic contains a compound called allicin, which has antimicrobial properties equivalent to 1/10 of penicillin, effectively killing pathogens and parasites;
it can prevent influenza, wound infections, treat infectious diseases, and act as a vermifuge.
Recommended Consumers
Generally suitable for everyone.
Contraindications
People with eye or dental diseases, those with heat in the spleen and stomach should avoid consumption; individuals with oral or tongue diseases should consume in moderation; those with gastric ulcers, excessive gastric acid secretion, or diarrhea should not eat Preserved Garlic.
