The nutritional value of Laba garlic and the medicinal value of Laba garlic

Laba garlic is a specialty food in northern China. It is garlic pickled in vinegar on the Laba day. After pickling, the garlic will turn green and the vinegar will have a strong garlic aroma. Laba garlic has high nutritional value and excellent health effects. It has many benefits to the human body. The following is a detailed introduction to the nutritional value of Laba garlic. Those who like to eat Laba garlic can focus on it.

Nutritional value of Laba garlic

1. Nutritional content of Laba garlic

Laba garlic is a nutritious specialty food that contains a variety of trace elements that are beneficial to the human body. Substances such as potassium, sodium, phosphorus and calcium are the most important in Laba garlic. In addition, carbohydrates, acetic acid and allicin are also the main nutrients in Laba garlic. People quickly absorb and utilize them after eating them, which can have many effects such as anti-inflammatory and appetite-stimulating.

2. Laba garlic can prevent cancer

After the nutrients in Laba garlic are absorbed and utilized by the human body, they can increase the activity of liver cell detoxification enzymes, which can significantly improve the liver's detoxification ability, thereby reducing the production of nitrosamines, which are important carcinogenic components. Therefore, eating Laba garlic on a regular basis can play a good role in cancer prevention and treatment.

3. Laba garlic can prevent colds

There are some allicin and capsaicin in Laba garlic. These substances are natural antiviral energy components with strong anti-inflammatory ability. They can reduce the damage of viruses to the human body, eliminate various inflammations in the body, and have a good preventive effect on human viral colds and other infectious diseases. In addition, eating more Laba garlic can also prevent the occurrence of some pathogens and parasitic diseases.