Sources claim that cooked garlic is useless because heat destroys allicin. Is this true?
Md Ariful Islam
বিএসসি(সিএসই)
,
এমবিএ(মার্কেটিং)
4 views
1 Answers
Dr. Md Rushad Rahman
এমবিবিএস(আরপিএমসি)
,
পিজিটি(মেডিসিন)
It is somewhat true that cooking decreases the amount of allicin. Cooking does not completely destroy the effectiveness of allicin or the other healthy components of garlic. Raw garlic does contain more allicin, but if given a choice between cooked garlic and no garlic at all, most would recommend the cooked garlic, even with the decreased levels of allicin.
4 views
Answered