What is the edible value of garlic? Garlic is the most common condiment in the kitchen and is also very popular in daily life. Garlic will germinate quickly at the right temperature. Let's talk about the edible value of garlic.

What is the edible value of garlic? 1 1, sterilization and anti-inflammation.

Garlic has bactericidal and anti-inflammatory effects. Garlic has enjoyed the reputation of "natural antibiotic" since ancient times, and it has anti-inflammatory and bactericidal effects. If the body has inflammation, pat a few garlic seeds, put rock sugar and appropriate amount of water to steam, and then eat it while it is hot, 2-3 times a day, and the anti-inflammatory effect is obvious.

2. Reduce blood lipid and cholesterol.

Garlic can be a scavenger in blood vessels, and it contains some effective ingredients, which can reduce blood lipid and cholesterol. According to statistics, eating garlic for four weeks can reduce the total cholesterol level to 12%. Stick to garlic, and this cholesterol-lowering effect can last.

3. 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.

Step 4 fight cancer

Garlic contains some sulfur compounds, which is an enzyme that can promote intestinal production. This is called allicin, which can enhance human immunity and has a good anti-tumor effect. A diet rich in garlic can reduce the risk of many cancers, such as gastric cancer, esophageal cancer, colon cancer, liver cancer and lung cancer.

5, anti-aging and anti-fatigue.

Garlic contains a lot of vitamin E, vitamin C and other substances, which has a good anti-aging effect. Some people have found that pork is one of the foods rich in vitamin B 1, and the combination of vitamin B 1 and allicin contained in garlic can play a very good role in eliminating fatigue and restoring physical strength.

What is the edible value of garlic? Many people like to eat garlic, even without it. Garlic has a strong pungent smell and spicy taste. It has a pungent smell and can be eaten or used for seasoning, and can also be used as medicine. It can warm the middle warmer, strengthen the stomach, promote digestion and regulate qi. Eating garlic or taking nutritional supplements containing garlic extract is usually considered as a natural way to reduce cholesterol, blood pressure and heart disease risk.

Eight secrets about the edible value of garlic;

Germinated garlic has stronger antioxidant capacity.

The researchers found through experiments that the antioxidant activity of garlic germinated for five days is stronger than that of fresh garlic. In addition, germinated garlic also contains different metabolites, which indicates that it produces different substances. Under laboratory conditions, the extract of germinated garlic can also protect cells from certain types of damage.

Garlic should be 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.

Raw food has good sterilization effect.

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 mix garlic with cold dishes at home, and to eat jiaozi garlic mixed with vinegar and a little sesame oil.

Add some sugar to the wok to protect allicin.

When using garlic, the oil temperature should not be too high and the cooking time should not be too long. Garlic is mashed and put into the pot. If you like sweetness, you can add a little sugar, because sugar has a protective effect on allicin, which can reduce the damage of high temperature to allicin.

Purple garlic has stronger bacteriostasis than white garlic.

Garlic can be divided into white garlic, purple garlic and black garlic according to the color of skin, of which white garlic and purple garlic are more common. Compared with white garlic, purple garlic is more spicy, with higher content of allicin and more obvious antibacterial effect.

Single garlic is more anticancer.

Single garlic is actually undernourished, stunted and without multiple petals. Its unique spicy taste has certain medicinal value, and its anticancer effect is higher than that of ordinary chopped garlic.

Garlic should be kept in the dark.

Garlic newly listed has a high water content, so it should be spread flat and dried before storage, and should not be put in plastic bags. Garlic is best stored in a ventilated, dry and dark place, which can inhibit its germination. When stored, the skin should also be kept intact, and it should be peeled when used.

Don't eat more than 2~3 slices of raw food every 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.

What is the edible value of garlic? 3 1, the value and taboo of eating garlic.

Garlic is an ancient treasure for both medicine and food. There is a saying that "garlic is on the market and pharmacies are closed". In ancient Egypt in 4000 BC, the king ordered the construction of pyramids. In order to prevent slaves from catching the plague, they are required to chew some raw garlic when eating.

Studies have found that garlic is rich in nutrition. In addition to protein, vitamins E and C and trace elements such as calcium, iron, selenium and germanium, it is also rich in 17 amino acids, 8 of which are essential for human body. The germanium content in garlic far exceeds that of ginseng, green tea and black tea, and organic germanium has been proved to have anti-tumor activity.

To give full play to the different functions of garlic, we need different eating methods, such as preventing popularization and loveliness, including 2 slices of raw garlic; When you have a headache, cold nose, aversion to cold and fever, use garlic, scallion, ginger, etc., decoct the soup and take it warmly, and the sweat will heal. When you have dysentery, you can cook and drink the first two garlic and rice porridge together; To prevent or treat essential hypertension, you can eat one or two cloves of sweet and sour garlic and drink a little vinegar on an empty stomach every morning.

Because allicin is afraid of heat, it will decompose quickly after being heated, and the sterilization effect will be reduced. Therefore, garlic should be eaten raw to prevent and treat infectious diseases. When eating, it is best to mash garlic and leave it for 10- 15 minutes. When eating jiaozi, it is healthy to mix cold dishes with garlic and garlic with vinegar and a little sesame oil.

Some people can't stand the strong smell of garlic. After eating, they might as well chew tea for a while or eat a few dates, which can effectively remove bad breath.

In addition, garlic can also be eaten with other materials. For example, pomfret, saury and herring are rich in unsaturated fatty acids, and baking with garlic helps to keep blood vessels young.

It should be reminded that patients with eye diseases, people who often have fever, hot flashes and night sweats, patients with hepatitis and patients with gastrointestinal diseases such as gastric ulcer and duodenal ulcer should not eat garlic.

2, garlic purchase needs to know

Look at the variety, 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.

Look plump. Watch the garlic cloves carefully. 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.

Look at the flaws. Touch garlic cloves. If some garlic cloves are soft and hollow, it proves that garlic cloves may be moldy or broken and should not be purchased. Some garlic has sprouted, although it is edible, but its nutritional value is very low, so it is not recommended to buy it.