Garlic is quite rich in nutrients, and also has very good therapeutic 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 carbohydrates, 0.7g of crude fiber, and 1.3g of ash. Garlic is also rich in sulfur compounds, among which allicin has medical and health care functions such as sterilization, antibacterial, anti-cancer, and anti-aging. 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 proposed that allicin has a certain antibacterial activity in the 19th century, many scholars have become interested in research in this area. Because allicin has strong bactericidal power and broad antibacterial spectrum, allicin is also called As "plant-based natural broad-spectrum antibiotics." In recent years, domestic and foreign scholars have conducted research on allicin in many fields such as medicine and animal husbandry.