Frozen garlic can be consumed, but its taste and nutritional value may be reduced after freezing treatment. Freezing can damage the cellular structure of garlic, making it softer and less flavorful than fresh garlic. In addition, freezing may also reduce the content of certain nutrients in garlic, such as vitamin C and protein. Therefore, if fresh garlic can be chosen, it is best to choose fresh consumption.
It should be noted that if you decide to consume frozen garlic, it is best to thaw it before cooking. This can prevent garlic from releasing too much water during the cooking process, which can affect the taste and quality of the dish. At the same time, it is not recommended to use frozen garlic for raw food, as freezing treatment may lead to the growth of bacteria in garlic.