List of nutritional components of garlic. Generally, we don't eat garlic alone. Most of us eat garlic when cooking. In fact, garlic is very good to eat raw. In fact, the nutritional value of garlic is also high. The nutritional components of garlic are listed here.
List of nutritional components of garlic 1 nutritional value of garlic
Modern medical research has confirmed that garlic contains more than 100 medicinal and health-care components, including 43 sulfur-containing volatiles, 0/3 sulfinic acid (such as allicin) esters, 9 amino acids, 8 polypeptides, 0/2 glycosides and 0//kloc-0 enzymes. In addition, allicin is a unique component of garlic. When it enters the blood, it becomes allicin. Even if diluted by 6.5438+ten thousand times, this kind of garlic can still kill typhoid Bacillus, dysentery Bacillus, influenza virus and so on instantly.
Allicin combined with vitamin b 1 can produce allithiamine, which has the miraculous effect of eliminating fatigue and strengthening physical strength. Creatinine contained in garlic is an indispensable component to participate in muscle activities, and it also has an effect on raw semen, which can greatly increase the number of sperm. That's what the so-called energetic garlic means. Garlic can also promote metabolism, reduce the contents of cholesterol and triglycerides, and has the effect of lowering blood pressure and blood sugar, so it has certain curative effect on hypertension, hyperlipidemia, arteriosclerosis and diabetes.
Garlic for external use can promote blood circulation of skin, remove aged cuticle, soften skin, enhance skin elasticity, prevent sun exposure, melanin deposition, remove spots and whiten skin. In recent years, studies at home and abroad have proved that garlic can interrupt the synthesis of nitrosamine carcinogens in the body. So far, its anti-cancer effect is in more than 40 kinds of vegetables and fruits, arranged in a pyramid shape, with garlic at the top. In 100, dozens of components have independent anticancer effects.
Nutritional value of garlic
There are many kinds of garlic, which can be divided into white garlic and purple garlic according to the color of garlic skin. According to the number of garlic cloves, it can be divided into large cloves and small cloves. Garlic with white skin: the skin of garlic cloves is white, slightly spicy, cold-resistant and storage-resistant. There are two kinds of white garlic: white garlic and dog tooth garlic. The former has large garlic and even petals, while the latter has very thin garlic petals (20-30 petals in most cases), so peeling when eating is labor-intensive.
People in China ate garlic late, which was introduced after Zhang Qian's mission to the Western Regions in Han Dynasty. Garlic can not only flavor, but also prevent diseases and keep fit. It is often called "natural antibiotic".
1, strong sterilization. Garlic has a strong antibacterial and anti-inflammatory effect, which can inhibit and kill more than 15 kinds of harmful bacteria. It has the strongest antibacterial effect among natural plants found at present.
2. Reduce blood sugar and prevent diabetes. In recent years, due to the unreasonable dietary structure, the intake of selenium in human body has decreased, leading to the decline of insulin synthesis; Garlic contains more selenium, which can regulate the decline of insulin synthesis in human body, so it is helpful for diabetic patients to eat more garlic to alleviate their illness.
3. Anti-cancer: Garlic can protect the liver, induce the activity of liver cell detoxification enzymes, and block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer. At the same time, germanium, selenium and other elements in garlic also have good anti-cancer or anti-cancer effects.
4. Reducing blood lipid and preventing thrombosis: The effective components of garlic have obvious effects of reducing blood lipid and preventing coronary heart disease and arteriosclerosis, and can prevent thrombosis.
5, delay aging and prevent lead poisoning: eating garlic often can delay aging; Its antioxidant capacity is better than ginseng; People who are often exposed to lead or have a tendency to lead poisoning eat garlic, which can effectively prevent lead poisoning.
6. Prevention of arthritis: Garlic can "dispel wind and damp, break cold" and has an inhibitory effect on wind-cold-dampness arthritis.
7. Cancer prevention: Allicin and its homologues can effectively inhibit the activity of cancer cells, make them unable to grow and metabolize normally, and eventually lead to the death of cancer cells, and allicin can also activate the phagocytic function of macrophages, enhance human immune function and prevent the occurrence of cancer; Allicin can prevent and treat cancer by blocking the synthesis of nitrite carcinogen.
Nutrient composition of garlic Table 2. Nutritional value of garlic
Garlic is nutritious:
Every 100g contains 69 and 8g of water, 4 and 4g of protein, 0 and 2g of fat, 23 and 6g of carbohydrates, 5mg of calcium, 44mg of phosphorus, 0 and 4mg of iron and 3mg of vitamin C.
In addition, it also contains trace elements such as thiamine, riboflavin, nicotinic acid, allicin, citral, selenium and germanium. It contains about 0% and 2% volatile oil, and the main component in the oil is allicin, which has bactericidal effect and is produced by alliinase hydrolyzing alliin contained in garlic. It also contains various thioether compounds composed of allyl, propyl and methyl.
Garlic contains allicin, which is many times more beneficial to the brain than vitamin B. Usually, letting children eat more onions and garlic can make the growth and development of brain cells more active. Garlic is warm and tastes Xin Ping; Entering spleen, stomach and lung meridians.
Garlic is also the most abundant organic germanium in daily food, which plays an important role in preventing cancer cells from spreading. Garlic is also rich in selenium and has a strong anti-cancer effect. Selenium plays an antioxidant role in the form of glutathione peroxidase, thus playing the role of protective film. Garlic is also rich in superoxide dismutase, which has an important antioxidant effect.
Garlic contains 17 amino acids, among which lysine, leucine and valine are higher and methionine is lower. The content of essential amino acids in white garlic is lower than that in purple garlic, but the percentage of total amino acids is slightly higher than that in purple garlic. Garlic has the highest content of mineral elements, followed by magnesium, calcium, iron, silicon, aluminum and zinc.
Edible method of garlic
There are many ways to eat garlic, of course, from the perspective of efficacy, eating raw garlic paste is the best way to eat. If you can't accept the garlic flavor of this red fruit, you can also add it to the dish as a side dish. Many people think garlic has a bad smell, but even so, many people still like it. If you are worried about bad breath after eating garlic, you might as well drink some strong tea or chew gum.
1, mashed and eaten
Garlic contains alliin, alliinase and other effective substances, which will contact each other after crushing, thus forming allicin with health care function. Therefore, it is best to mash garlic and eat it, and put it for 10~ 15 minutes before eating, which is beneficial to the production of allicin. After mashing, mashed garlic can be added to dishes as ingredients.
Step 2 eat raw
During the heating process, the content of organic sulfide which plays an antibacterial role will gradually decrease, and the higher the temperature, the faster the decrease, so the cooked garlic can not play a good bactericidal role. It is healthy to eat raw garlic mixed with cold dishes, and to use mashed garlic mixed with vinegar and a little sesame oil to make sauce when eating jiaozi.
3. Eggs and garlic
Warming the stomach and dispelling cold, regulating qi and descending adverse flow. Used for cold stomach and abdomen, anorexia and vomiting. Practice: Four eggs are cooked and peeled, then add pepper, aniseed, cinnamon and dried ginger, simmer for about 1 hour, take them out and mash them, and let them cool. 6~8 cloves of garlic are mashed with salt and mixed with eggs. When eaten, it can cure stomach cold and pain, and stomach qi does not fall. Eat only one egg at a time. Eating too much will affect your appetite.
List of nutritional components of garlic 3 Garlic is not only a very delicious condiment, but also a very good health food. Garlic is rich in allicin. We can combine garlic with vitamin B 1 to produce garlic thiamine, which can play a very good role in eliminating fatigue and enhancing physical strength. Of course, eating garlic regularly can also help our male friends to promote the production of semen.
Garlic can also promote metabolism, reduce the contents of cholesterol and triglycerides, and have the effect of lowering blood pressure and blood sugar, so it has certain curative effect on hypertension, hyperlipidemia and arteriosclerosis diabetes.
Garlic for external use can promote blood circulation of skin, remove aged cuticle, soften skin, enhance skin elasticity, prevent sun exposure, melanin deposition, remove spots and whiten skin.
These organic sulfur compounds can be transformed into other sulfur-containing compounds under the action of physical, chemical and biological factors. Most sulfur-containing compounds in garlic have extensive pharmacological and pharmacodynamic effects, and are also the main flavor substances that constitute the unique spicy taste of garlic.
We can often eat garlic. Of course, we don't usually eat garlic alone. Most of us eat garlic when cooking. In fact, garlic is very good to eat raw. When we eat the staple food, we can eat it with a certain amount of garlic. It tastes very good. We also know the nutritional components of garlic. It can be seen that the nutritional value of garlic is also very high.
Garlic taboo
Garlic is a good condiment and a natural medicine, which has certain irritation, so in the process of eating, everyone must pay attention to the relevant taboos. In addition, some friends with special physique should not eat garlic, so it is best to pay attention to taboos.
1, 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. Therefore, for people with poor gastrointestinal function, it is best not to exceed 1 valve every day; People with good stomachs should not have more than 2~3 valves a day.
2. Avoid eating garlic on an empty stomach to prevent acute gastritis; In addition, don't eat garlic for a long time.
3, liver disease, non-bacterial diarrhea, eye disease, stomach disease, duodenum, cerebral hemorrhage patients had better not eat garlic.
4, garlic is pungent and warm, and can disperse qi and blood, so people with both qi and blood deficiency should use it less. Warmth can help fire, so there is fire in the lungs and stomach, and people who are upset and hot should not use it more.
5. It's best not to use it with garlic when taking tonic, in case of generating heat and helping fire.
6. People with bad breath, body odor and acne should use less garlic.
7, garlic, onions and other irritating things should not be eaten with honey, so as not to cause abdominal discomfort or diarrhea.