Why does soaked garlic turn green?

Many people like to pickle garlic in vinegar to make sour and appetizing Laba garlic. Especially in the north, many families have the custom of pickling Laba garlic every year. People like to eat some dumplings when they eat them on weekdays. After being pickled, the Laba garlic turns green in color. Some people are reluctant to eat it, fearing that the garlic contains toxins that cause the color change. So why does soaked garlic turn green?

1. Reasons why soaked garlic turns green

1. Pickled garlic turns green not because it contains chlorophyll, which will produce green when exposed to sunlight like plants, but because the garlic produces non-toxic allicin and allicin during the pickling process. When allicin and allicin are mixed together, the garlic turns green.

2. From the analysis of material changes, the sulfur-containing compounds such as thioaliphatic cysteine ​​sulfoxide and thioallylcysteine ​​sulfoxide in garlic cells are transformed into thiosulfinate, allylthiosulfinate and allylthiosulfinate under the action of alliinase, which serve as the precursors of garlic pigment substances and further cause the garlic to turn green.

2. The health benefits of garlic turning green

According to the determination of relevant parties, allicin has strong antioxidant capacity. Therefore, eating green pickled garlic is not only non-toxic, but also has the effect of strengthening the body. We also have fewer worries. Garlic soaked in vinegar has many benefits to our body. If there are patients with high blood pressure or onychomycosis in our family, we can often make some garlic soaked in vinegar. Compared with medicine, it has no side effects on our body.

3. How to make Laba garlic

1. Peel the old skin of the garlic cloves, put them into a small jar, immerse them in vinegar and seal it tightly. Do not open it until New Year's Eve. At that time, the garlic cloves will be bright green, the spicy taste will be removed a lot, and the taste of vinegar will also be added with a lot of garlic flavor. The spicy garlic and sour vinegar aroma blend together and hit your nose, making it the best condiment for dumplings.

2. If you want to make delicious Laba garlic, the key is to choose good garlic and vinegar. First, it is best to use purple garlic. The purple garlic cloves are small and soaked thoroughly, the garlic cloves are firm, and they are crispy and fragrant after soaking. The second is to use rice vinegar. Rice vinegar is light in color, and the color of the soaked garlic remains the same. It has a moderately sour and spicy taste and a strong and slightly sweet aroma. Third, it should be placed in a low temperature place.

4. Taboos on eating garlic

1. Patients with yin deficiency, hyperactivity of fire, and mouth ulcers should avoid eating garlic, because garlic is a spicy and warm food that can generate heat.

2. Patients with eye diseases should avoid eating garlic. "Garlic has many benefits but is harmful to the eyes." Garlic tastes spicy and can damage the eyes.

3. Avoid excessive consumption of garlic. Eating too much garlic can cause internal heat and irritate the eyes, causing symptoms such as blurred vision, memory loss, and tinnitus.

4. It is not advisable to eat garlic on an empty stomach. Garlic is warm in nature and spicy in taste. It will stimulate the secretion of gastric juice. Eating it on an empty stomach will cause damage to the gastrointestinal tract and cause gastroenteritis.

5. Patients with digestive tract diseases should avoid eating garlic.