Dehydrated garlic is made from fresh garlic through a process such as washing and drying. The common forms are garlic flakes, garlic granules, and garlic powder. Compared with fresh garlic, dehydrated garlic is characterized by easy preservation, transportation, storage and ease of consumption. It is both a condiment and a food. Dehydrated garlic with high medicinal value has a strong spicy garlic flavor and can be eaten as a small dish if soaked in aromatic soy sauce, which is spicy, crispy and sweet.
Although dehydrated garlic needs to go through a dehydration process, its nutritional composition, compared to fresh garlic, is almost undamaged, with protein, fat, sugar and vitamin A, vitamin B1, vitamin C, as well as crude fiber, calcium, phosphorus and iron. In addition the pharmacological components are allicin and a variety of allyl and thioether compounds, unsaturated fatty acids and allicin.
The allicin contained in garlic has antibacterial, antiseptic and anthelmintic effects on a variety of pathogenic bacteria, pathogenic fungi and protozoa, as well as stomachic, sedative, cough and expectorant effects.
Post time: Feb-11-2023