According to Dr. Tran Thi Tra Phuong, Department of Nutrition, Nutrihome Nutrition Clinic System, garlic is a spice commonly used in many daily dishes. Garlic is rich in nutrients, containing vitamins A, C, E, K, B vitamins (B1, B2, B3, B6) and minerals such as sodium, potassium, calcium, copper, iron, zinc... 100g of garlic contains 6.36g of protein, 33g of carbohydrates, 149g of kcal and 2.1g of fiber.

The main active ingredient in garlic is allicin or s-allylcysteine ​​and amino acids. Fresh garlic has a precursor called alliin. When chopped, enzymes are activated and convert alliin into allicin, which can help prevent colds.

Cold weather creates favorable conditions for bacteria and viruses to grow. The body has not yet adapted to low temperatures or has weak resistance, so it is susceptible to flu and colds. Allicin in garlic has strong antibacterial properties, reduces nasal congestion, loosens phlegm, and reduces cough. Garlic also has a warming effect that helps eliminate cold, eliminating cough-causing agents.

This spice also contains many antioxidants that help repair damaged cells. Vitamins B6 and C can strengthen the immune system, reduce the severity of symptoms, and help you recover quickly.

In addition, garlic also contains allyl sulfide - an anti-inflammatory compound that can slow the growth of cancer cells and protect the body from free radicals.

Eating a little raw garlic in your daily meals can be effective in preventing diseases. When you eat raw garlic, you may experience some unwanted effects such as heartburn, burning in the mouth, bloating, nausea, diarrhea or mild to moderate vomiting. Body odor occurs due to consuming too much raw garlic every day.

New users of garlic may experience burning or irritation of the throat when chewing. Some people who are sensitive to garlic may experience rashes. Additionally, garlic may interact with certain medications.