Today is Laba Festival丨The Laba garlic turns green, is it really spoiled?

Today is the eighth day of the twelfth lunar month.

Laba Festival

An especially important festival at the end of the year

As the saying goes

“After Laba, it’s the New Year.”

The Laba Festival begins, and the New Year atmosphere becomes stronger

As the messenger of Spring Festival

The sense of ritual of Laba Festival is of course indispensable

What Laba porridge and Laba garlic should be prepared

As for Laba Congee

Everyone can always enjoy it with peace of mind

As for Laba garlic

Some people feel a little uneasy when eating

Say

The garlic we usually see is white.

This green looks

It's like it's gone bad.

So, today

In order to make everyone feel safe to eat garlic

I'll tell you

How did Laba garlic become “green”?

It turns out that garlic turns green because a chemical reaction occurs during the pickling process, producing green pigment.

Garlic contains some sulfur compounds, amino acids and organic acids, which are originally colorless, but they will react in an acidic environment to produce yellow and blue pigments, which will appear green when superimposed on each other.

The blue pigment is more active and will decompose if exposed to high temperature or strong light, leaving only the yellow pigment. So sometimes, we will find that Laba garlic will turn yellow.

Therefore, it is recommended that when pickling Laba garlic, you should place it in a place with relatively low temperature and not easily exposed to light.

In addition, Laba garlic is not suitable for everyone. People with poor stomach and digestion should try to eat less.

This article was reviewed by Liu Shaowei, food safety expert, former deputy director and professor of Food and Drug Regulatory Research Center of East China University of Science and Technology

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