Garlic can be eaten when it turns green. It is normal for garlic to turn green when the skin is pulled off because it turns green after oxidation, which does not affect the nutritional value of garlic. Garlic comes from the bulb of the lily plant garlic. The main nutrients of garlic include protein, carotene, vitamin B1, vitamin B2, vitamin C, crude fiber and calcium, phosphorus, iron and other minerals, but also contains sulfur organic compounds and saponins and other components. Garlic has a high nutritional value and can be consumed by most people. However, it is not recommended for patients with diarrhea and eye diseases. Because garlic is irritating, easy to stimulate the intestinal mucosa leading to symptoms of congestion and edema, so diarrhea patients should not eat raw garlic. Patients with eye diseases such as glaucoma, cataract, conjunctivitis, blepharitis and keratitis should not eat spicy food during treatment. Garlic turned green can be consumed, but should be kept in a cool, dry place for storage as much as possible.