Garlic is very rich in nutrients, and it also has good diet and medicinal value. Garlic bulbs are rich in protein, oligosaccharides and polysaccharides, as well as fat and minerals. 100g of fresh garlic contains 4.4g of protein, 0.2g of fat, 23g of carbohydrate, 0.7g of crude fiber, and 1.3g of ash. Garlic is also rich in sulfur-containing compounds, of which allicin has sterilization, bacteriostasis, anti-cancer, anti-aging and other medical and health care functions. The precursor substance of allicin is alliin. Alliin in garlic exists in a stable and odorless form, and forms a colorless oily allicin under the catalysis of alliinase. In recent years, people have paid more and more attention to garlic. Garlic products have also become one of the most respected health foods in the world today. Since Pasteur clearly stated that allicin has certain antibacterial activity in the 19th century, many scholars have become interested in research in this area. Because allicin has strong bactericidal properties and a broad antibacterial spectrum, allicin is also known as It is "plant-derived natural broad-spectrum antibiotics". In recent years, domestic foreign scholars have studied allicin in many fields such as medicine and animal husbandry.