Nutritional Value and Efficacy of Garlic Garlic is very common in our daily life. We often put some garlic as seasoning when cooking. Some people like to eat garlic raw, although the taste of garlic may be unacceptable to some people. The following is to understand the nutritional value and efficacy of garlic.
Nutritional value and efficacy of garlic 1 ingredient introduction
Garlic, also known as garlic, garlic, Hu garlic, Hu, Du garlic and Du garlic, is the general name of garlic plants. Semi-annual herb, Allium in Liliaceae, whose bulbs are used as medicine. Harvest in spring and summer, tie it, hang it in a ventilated place, and dry it in the shade for later use. As the agricultural proverb says, "If you plant garlic for nine months, you will grow nine heads." In June, when the leaves are dry, remove the sediment, ventilate to dry or bake until the epidermis is dry.
nutritive value
1. Garlic is rich in carbohydrates, less in protein and almost free of fat.
2. Garlic contains comprehensive trace elements, especially potassium and phosphorus.
Garlic contains a capsaicin called "propylene sulfide".
Garlic is rich in selenium.
Edible efficacy
1, strong sterilization: Sulfur compounds in garlic have strong antibacterial and anti-inflammatory effects.
2. Prevention and treatment of tumor and cancer: Elements such as germanium and selenium in garlic can inhibit the growth of tumor cells and cancer cells.
3, detoxification and bowel clearing: Garlic can effectively inhibit and kill bacterial viruses such as Helicobacter pylori that cause gastrointestinal diseases, remove gastrointestinal toxic substances, stimulate gastrointestinal mucosa, promote appetite and accelerate digestion.
4, lowering blood sugar: garlic can promote insulin secretion, increase the absorption of glucose by tissues and cells, and improve human glucose tolerance.
5. Prevention and treatment of cardiovascular and cerebrovascular diseases: Garlic can prevent fat deposition in cardiovascular and cerebrovascular diseases and induce fat metabolism in tissues.
6. Protect liver function: Selenium, a trace element in garlic, plays a role in protecting the liver by participating in aerobic metabolism of blood, eliminating toxins, reducing the detoxification burden of the liver.
7, vigorous energy: garlic can effectively supplement the substances needed by the kidneys, improve the symptoms of general weakness caused by kidney qi deficiency, promote sperm production, and greatly increase the number of sperm.
8. Prevention of colds: It can prevent colds and relieve cold symptoms such as fever, cough, sore throat and stuffy nose.
Applicable people
The general population can eat it.
Taboo crowd
Patients with eye diseases, hepatitis, non-bacterial diarrhea, and patients taking medicine should use it with caution.
shopping tips
1, according to different varieties: garlic is divided into purple garlic and white garlic. Purple garlic has a strong spicy taste, generally more in the north; Garlic with white skin is not too spicy, but it is eaten more in the south.
2, look at the fullness: garlic cloves should be carefully watched. Under normal circumstances, if the gap between the grooves of two garlic cloves is obvious, it is a good garlic with large particles and high maturity. If the outer ring feels as smooth as an orange, it is a small garlic with insufficient maturity. In addition, some garlic is full, and the garlic on it has cracked. Garlic cloves are scattered one by one, but they are still gathered together by the garlic core below. This kind of garlic is also very good.
3, look at the flaws: touch the garlic cloves, if some garlic cloves are soft and hollow, it proves that this garlic cloves may be moldy or broken, not suitable for purchase. Some garlic has sprouted, although it is edible, but its nutritional value is very low, so it is not recommended to buy it.
Nutritional value and efficacy of garlic 2 efficacy and function
1, prevention and treatment of cardiovascular and cerebrovascular diseases
Garlic can prevent fat deposition in cardiovascular and cerebrovascular diseases, induce fat metabolism in tissues, significantly increase fibrinolytic activity, lower cholesterol, inhibit platelet aggregation, reduce plasma concentration, increase arteriole dilation, promote vasodilation, regulate blood pressure, and increase vascular permeability, thus inhibiting thrombosis and preventing arteriosclerosis. Eating 2~3 cloves of garlic every day is the best and simplest way to lower blood pressure. Garlic can help maintain the right amount of enzymes in the body and avoid high blood pressure.
2, strong sterilization
Garlic has the strongest antibacterial effect among the natural plants found at present. After it enters the human body, it can react with cystine of bacteria to produce crystal precipitation, which destroys sulfhydryl groups in thioamino organisms necessary for bacteria, making bacteria metabolize disorder and unable to reproduce and grow. In addition, it can kill hookworm, pinworm, trichomonas and other pathogenic fungi and parasites. However, it should be noted that allicin is easily destroyed at high temperature and loses its bactericidal effect.
3. Improve sugar metabolism.
Studies have confirmed that eating raw garlic can improve the glucose tolerance of normal people, at the same time, it can also promote the secretion of insulin, increase the utilization of glucose by tissues and cells, and thus reduce the blood sugar level.
4. Anti-allergic effect
Eating garlic raw every day can reduce the degree of allergic reactions, especially those caused by temperature changes. The best way is to start eating garlic raw a few weeks before the allergy season.
5. Protect liver function
Selenium, a trace element in garlic, plays a role in protecting the liver by participating in the aerobic metabolism of blood, eliminating toxins, reducing the detoxification burden of the liver.
Step 6 prevent colds
Garlic contains a capsaicin called "propylene sulfide", which has a good killing effect on pathogenic bacteria and parasites, and can prevent colds and relieve cold symptoms such as fever, cough, sore throat and stuffy nose.
Garlic taboo
1, do not eat garlic when diarrhea.
This is because when patients have diarrhea, due to catching cold or eating unclean food with pathogenic bacteria, the permeability variation of local mucosal tissues in the intestine causes inflammatory infiltration of blood vessels in the intestinal wall, hypersecretion of intestinal glands, which leads to protein, water and salt metabolism disorder, so that a large number of body fluids penetrate into the intestinal cavity, bacteria and toxins stimulate the intestinal wall, accelerate intestinal peristalsis, and produce diarrhea. At this time, the whole intestinal cavity is in a state of "supersaturation". Eating garlic, a spicy substance, will further stimulate the intestinal wall, promote blood vessels to further congestion and edema, and make more tissue fluid pour into the intestine, which will aggravate diarrhea.
2. Avoid eating garlic on an empty stomach to prevent acute gastritis.
3. Avoid eating too much garlic. Adults should eat two or three cloves of raw garlic and four or five cloves of cooked garlic every day, and children should be halved. It is useless to eat more.
How much garlic is suitable?
Raw food should not exceed 2~3 petals per day. Allicin can stimulate the stomach to some extent. Eating too much garlic raw can easily cause acute gastritis, and eating too much garlic for a long time can easily cause eye discomfort. For people with poor gastrointestinal function, it is best not to exceed 1 valve every day; People with a good stomach, it is best to have 2~3 valves a day. Patients with liver disease, non-bacterial diarrhea, eye disease, stomach disease, duodenum and cerebral hemorrhage had better not eat garlic.
Eating garlic depends on the season, physique and food, and it is quantified according to your physical condition. For example, in summer, when the humidity is heavy, eating more garlic can get rid of dampness, but the whole petals are bitten, so it is easy to eat more. Garlic may be mashed and mixed with vinegar, which will not eat too much, but also improve the taste and prevent diseases. But autumn is dry and easy to get angry, which is not a good season to eat garlic. Better eat less.
Selection method of garlic
1, color: It is recommended to buy purple garlic, because this kind of garlic has a strong garlic flavor and a stronger bactericidal effect than white garlic.
2, appearance: generally good garlic is round, if it is flat or notched, it is bad garlic.
3. Petals: If there is a clear arc between petals, it is a good garlic. If the outer ring is a smooth arc, it is a small garlic.
4. steeple: some garlic germinates due to the wrong storage method, and the germinated garlic cloves are empty, so it is not recommended to buy them.
5, hardness: good garlic feels hard, if it is soft, it may soon become moldy or deteriorated, and it is not recommended to buy.
Nutritional value and efficacy of garlic. Nutritional value of garlic
Every 9g of garlic contains 59% moisture, 0.6g of protein, 0. 1g of fat, 0.3g of carbohydrate and 0. 1g of fiber, which can provide 54.4kJ of heat.
The practice of garlic
Garlic can be sliced, ground into powder, chopped or mashed. These methods are practical, but the best way is to eat fresh garlic. It will be easier to peel garlic after a few taps with a knife. You can throw away the green core in the middle, because it is difficult to digest and deodorize. The smell of garlic will only be released when it is crushed and chopped, and the smell is strongest when garlic is added at the end of cooking. The longer it is cooked, the weaker it tastes. If the garlic used tastes like hazelnuts, it can be peeled or chopped.
Be careful not to turn garlic brown when cooking, which will destroy its taste and make garlic itself and other foods in the pot bitter. In addition, to remove the taste in the mouth after eating garlic, you can chew some mint, coriander and coffee, and you can achieve the same effect.
Purple garlic can be used to season, treat inflammation and prevent colds, which can be called "gold does not change"; Garlic-flavored eggplant not only has delicious taste and rich nutrition, but also has the effect of lowering blood pressure and blood lipid. Whether in western cooking or Chinese cooking, raw or mashed garlic is an important seasoning.
Finally, a warm reminder: when buying, choose garlic that is hard and firm, tightly wrapped, without flowers and stains. The surface should be intact. If you want to store garlic for a long time, the room temperature should be kept at about 0 degrees Celsius and the humidity should be lower than 60%. Garlic can be kept for several months. Garlic can be preserved for more than 2 months after peeling. Fresh white garlic can usually be preserved for more than 6 months.