Garlic is nutritious. Garlic is one of the most common foods in table dishes. It can be eaten raw or seasoned. In daily cooking, garlic is an indispensable condiment, but garlic not only has the function of seasoning, but also has high nutritional value. The following are the nutritional components of garlic.

Nutritional components of garlic. What are the nutritional components of garlic?

Garlic is rich in nutrition: every 100g contains 69.8g of water, 4.4g of protein, 0.2g of fat, 23.6g of carbohydrate, 5mg of calcium, 44mg of phosphorus, 0.4mg 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 0.2% volatile oil, and the main component in the oil is allicin, which is produced by alliinase hydrolysis of alliin contained in garlic.

It also contains a variety of sulfides composed of allyl, propyl and methyl. Garlic has a strong bactericidal ability, which can destroy bacteria invading the body. It also helps to absorb vitamin B 1, promote sugar metabolism to generate energy and relieve fatigue.

Another important function of garlic is to enhance immunity. Lead selenide contained in garlic also has antioxidant effect. Garlic contains alliin, 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.

Second, the nutritional value and efficacy of garlic

1. Regulating insulin

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.

Step 2 fight 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.

3. Reducing blood lipid and preventing thrombosis

The effective components of garlic have obvious effects of reducing blood lipid, preventing coronary heart disease and arteriosclerosis, and preventing thrombosis.

4. delay aging and prevent lead poisoning

Eating garlic regularly 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.

Prevention of arthritis

Garlic can "dispel wind and damp, break cold" and inhibit wind-cold-dampness arthritis.

6. Prevention and treatment of cancer

Allicin and its homologues can effectively inhibit the activity of cancer cells, make them unable to grow and metabolize normally, and eventually lead to cancer cell death. 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.

Brief introduction of nutritional components of garlic 2 components

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 components of garlic 3. Healthy eating method of garlic

1, the germination nutrition is doubled. When it comes to germination, most people think that "this thing cannot be eaten". But as long as the garlic cloves themselves are not moldy and discolored, the germinated garlic can be eaten. It was found that the antioxidant effect of germinated garlic was higher than that of fresh garlic. Peel off the sprouted garlic, and you will see the green buds of garlic in the middle. After the garlic cloves grow green buds, they are green leafy vegetables.

If you put garlic seedlings on a plate with water, it can not only bring the beauty of green plants to the kitchen, but also replace chopped green onion as seasoning. Plant garlic seedlings in the soil and continue to grow. When the leaves grow up, they are called green garlic. People who are not used to garlic cloves can eat garlic seedlings directly. The vitamin content of garlic seedlings exceeds that of garlic cloves, and they also have certain bactericidal ability.

2. Fermented black garlic tastes good. After black garlic is fermented, the moisture content of garlic will decrease by about 50%, the sugar and amino acids will increase obviously, and the content of B vitamins will also increase. After long-term fermentation and heat preservation, the color of garlic changed from white to black due to Maillard reaction.

At this time, allicin has been degraded, and fructooligosaccharides and other components are decomposed to produce fructose, which enhances the sweetness. Therefore, the taste of black garlic is soft and sweet, which can be eaten by people who are afraid of irritating the stomach, let alone breathing, and is very popular among young people. However, the popular sayings such as "black garlic reduces three highs" and "black garlic improves immunity" should not be taken too seriously. If the daily consumption of black garlic is not large, it is difficult to achieve these effects.

3. Pickling promotes digestion. There is a tradition of pickling garlic in the north. Laba garlic, sweet and sour garlic and so on are all popular practices. They can retain all the mineral components in garlic and eliminate the spicy taste of garlic to a great extent, but their bactericidal effect will be lower than that of raw garlic. Professor Zhao Guanghua from College of Food Science and Nutritional Engineering of China Agricultural University found that the extract of sweet and sour garlic contains antioxidant activity, which has a certain inhibitory effect on cancer cells.

When cooking sweet and sour garlic at home, it should be brewed with vinegar. If you add a little sugar, the taste will be more delicious. Laba garlic will turn green after soaking, which is harmless to human body and has certain antioxidant effect. These two cooking methods have the functions of relieving boredom and promoting digestion, and are very suitable for eating with meat.

4, raw food is the healthiest. As we all know, garlic can kill bacteria, and it also has the effect of appetizing and helping digestion. Whole garlic contains alliin and alliinase. When garlic is crushed, these two components will interact to produce allicin, which is the main source of garlic's unique spicy taste.

In addition, the content of trace element selenium in garlic is very high, and proper intake of selenium has an auxiliary anticancer effect. Mashing raw garlic can effectively retain allicin and kill bacteria and viruses. But garlic itself is spicy, and it should not be eaten raw for more than 2~3 petals every day. Gastric ulcer, diarrhea or medication should not be eaten.

5. stew and eat the odor. When stewing meat in soup, especially pork belly and large intestine, many people are used to putting a few cloves of garlic to remove the odor of ingredients. Stir-fry garlic first, then stir-fry it with other ingredients, and then stew it with water.

After stewing, the odor of the ingredients has been removed, and allicin has been decomposed after stewing, and the taste is not spicy or even sweet. This is because the pungent allicin is converted into sweet sulfur-containing substances, which increases the fresh sweetness of the soup. At this time, garlic is used as seasoning, and the loss of vitamins after long-term stewing is not considered.

6. The barbecue should be spicy. Cumin garlic and charcoal roasted garlic are crisp outside and tender inside, and the taste is fragrant and soft. Baked garlic has almost no spicy taste, and it will not stink after eating, which is very popular among young people. However, after high-temperature barbecue, allicin in garlic completely disappeared, losing its bactericidal effect, but retaining its mineral components. When barbecuing, you must bring garlic skin to barbecue, and the fire should not be too big, otherwise it will easily burn garlic and produce carcinogens.

7. The wok is full of fragrance. Allicin is very "afraid of heat", and once it is processed at high temperature, its sterilization effect will be greatly reduced. Therefore, garlic in cooking cannot be expected to help kill harmful bacteria. But when garlic is fried, it will have a strong fragrance, especially vegetables.

Compared with onion, fried garlic requires higher oil temperature, and usually the garlic tastes best when its surface is yellow. This is because the main cause of aroma production is "Maillard reaction", which is accompanied by the process of yellowing and deepening. However, too high oil temperature will also scorch garlic and produce toxic substances, which will affect the quality of cooked vegetables.

Garlic storage method

1, hanging storage method: When harvesting garlic, strictly select garlic that is hanging and stored, remove those garlic that are too small, rotten, damaged and damp, and then spread it on the ground to dry until the stems and leaves become soft and yellow and the garlic skin is dry. Finally, 50- 100 pieces of garlic with the same size were woven and hung under a cool, ventilated and rainproof eaves to dry and preserve.

2. Stacking method: After garlic is harvested, remove loose petals, moth-eaten, moldy and injured garlic to avoid rain rot. A week or so, and then the second yard. Repeat this twice to dry all garlic, then transfer it to a ventilated place indoors, pile it in a storage room or bamboo basket, keep it in a low humidity and cool condition, and check it frequently.

3. Burying method: the width of burying ditch is1~1.5m. After garlic is buried, it can't be checked at any time. In order to avoid decay and loss during storage, garlic without disease and damage should be strictly selected for storage before burial.

Generally, chaff is used as a covering for garlic burial. First lay a layer of 2 cm thick chaff on the bottom of the ditch, and then pile garlic layer by layer until it is about 5 cm above the ground. Covered with chaff, garlic is not exposed to the air, resulting in a certain sealing condition, which inhibits the respiration of garlic and reduces the oxygen content, which is beneficial to the deposition of carbon dioxide in the storage environment and is suitable for garlic storage.

4. Radiation storage: Radiation treatment is to irradiate garlic with lethal dose of R-ray 14000 roentgen. When irradiated, water and other substances in garlic will be ionized by R-rays passing through bulbs, producing free radicals or ions, thus inhibiting metabolism. The method has simple operation and high fresh-keeping quality, and can be stored at room temperature for about 1-2 years.

5. Chemical treatment and storage: Qingxin is a commonly used chemical agent, and its sodium, potassium and ammonium salts are easily soluble in water and have low toxicity to people and animals. The method is: bolting garlic until one week before harvest, adding 120 to 180 times of water to dilute and spraying on garlic leaves to inhibit garlic germination. The sprayer for spraying medicine should be cleaned after use, and be careful not to spray garlic seeds, so as not to affect germination.