In traditional Chinese culture, it is a custom to eat laba garlic on Laba Festival. And what is the scientific principle behind the reason why Laba garlic turns green?
First of all, we need to understand why laba garlic turns green. Usually, the sulfur compounds in garlic are responsible for the white or light yellow color of garlic. However, around the time of Laba, due to the lower temperatures, the sulfur compounds in the garlic undergo an oxidation reaction at low temperatures, causing the garlic to turn green. This chemical reaction process is actually the result of the action of a biological enzyme. When the enzymes in the garlic cells react with oxygen, they produce a pigment called "indigo", which is what gives garlic its green color.
In addition to the oxidation reaction, the greening of laba garlic is also related to the acidity during the curing process. When marinating laba garlic, adding an appropriate amount of vinegar and sugar can promote the decomposition of garlic cells and produce more sulfur compounds, which are more prone to oxidation at low temperatures, making laba garlic easier to turn green.
In addition, the greening of laba garlic is also affected by other factors. For example, some commercially produced garlic may use chemical treatments to change its color and texture, and these chemicals may have an impact on the color of laba garlic. In addition, different varieties of garlic may also have an impact on the color of laba garlic.
In conclusion, the reason why laba garlic turns green is the result of the oxidation reaction of sulfur compounds in garlic at low temperatures. With proper pickling methods, we can make Laba garlic easier to turn green. However, it is worth noting that some commercial production and chemical treatments may have an impact on the color of laba garlic. Therefore, when making laba garlic, we should choose fresh, high-quality garlic and use traditional pickling methods to ensure the quality and color of laba garlic.
In addition, laba garlic is not just a delicacy, it also has certain nutritional value and medicinal value. Garlic itself has antibacterial, anti-inflammatory, and antioxidant effects, which can enhance the body's immunity. After pickling, garlic is rich in vitamin C, sugar, phosphorus and other nutrients. Moderate consumption of laba garlic can not only provide nutrients for the human body, but also help prevent common diseases such as colds and coughs.
Of course, although Laba garlic is good, it should not be consumed in excess. Because preserved foods are high in salt and nitrite, excessive consumption may cause adverse health effects. At the same time, for some special groups, such as patients with high blood pressure and diabetes, they should also eat or avoid it in moderation according to their own conditions.
In summary, the reason why laba garlic turns green is because of the oxidation reaction of sulfur compounds in garlic at low temperatures. When making laba garlic, we can adopt a proper pickling method to promote the green color of laba garlic. In addition, laba garlic also has certain nutritional value and medicinal value, and moderate consumption is beneficial to the body. But while enjoying good food, we should also pay attention to controlling the amount of food we eat and maintain a healthy lifestyle.
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