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 an antibacterial and anti-inflammatory agent that contains a large amount of natural allicin, a natural bactericidal ingredient that is more effective than the drug penicillin. It has a 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 effectively prevent the formation of blood clots. Garlic contains some natural garlic essential oil, which can inhibit platelet aggregation and reduce platelet clotting.