Garlic is a common ingredient that is usually eaten as a condiment. Many people also roast it in their lives. When roasted, garlic is not only high in nutritional value, but also has many effects. Roasted garlic is antibacterial and anti-inflammatory, and it contains a lot of natural allicin, which is a natural bactericidal ingredient. It has a very good effect on the elimination of many pathogenic bacteria in the human body. After consuming roasted garlic, it can effectively prevent meningitis and pneumonia, as well as dysentery and many other diseases. Anti-cancer and cancer prevention are also important effects of roasted garlic. There is a large amount of sulfide in roasted garlic, which can inhibit the production and spread of cancer cells in the body after entering the body. Eating more roasted garlic can also prevent the formation of blood clots. Garlic contains some natural garlic essential oil, which can inhibit platelet aggregation and reduce platelet clotting.