What is the edible value of garlic?

What is the edible value of garlic? Garlic is the most common condiment in the kitchen, and it is also very popular in daily life. , garlic will sprout quickly when placed at a suitable temperature. Learn what the edible value of garlic is below. What is the edible value of garlic 1

1. Sterilization and anti-inflammatory

Garlic has sterilization and anti-inflammatory effects. Garlic has enjoyed the reputation of "natural antibiotic" since ancient times. It has anti-inflammatory and sterilizing effects. If there is inflammation in the body, take a few garlic seeds, add rock sugar and appropriate amount of water, steam them in water, and then eat them while they are hot. Eat 2-3 times a day. times, the anti-inflammatory effect is obvious.

2. Reduce blood lipids and cholesterol

Garlic can become a scavenger in blood vessels, and it contains some active ingredients that can reduce blood lipids and cholesterol. According to statistics, eating garlic for four weeks can reduce the body's total cholesterol level to 12%. If you keep eating garlic, this cholesterol-lowering effect will continue.

3. Prevent and treat cardiovascular and cerebrovascular diseases

Garlic can prevent fat deposition in cardiovascular and cerebrovascular diseases, induce fat metabolism within tissues, and significantly increase fibrinolysis. Activity, lower cholesterol, inhibit platelet aggregation, reduce plasma concentration, increase arteriole dilation, promote vasodilation, regulate blood pressure, increase blood vessel permeability, thereby inhibiting the formation of thrombus and preventing arteriosclerosis.

4. Anti-cancer and anti-cancer

Garlic contains some sulfur compounds, which are enzymes that can promote intestinal production. This is called alliodorin, which can be a good It enhances the body's immunity and has a good anti-tumor effect. A diet rich in garlic can reduce the risk of various cancers, such as stomach cancer, esophageal cancer, colon cancer, liver cancer, lung cancer, etc.

5. Anti-aging and fatigue-reducing

Garlic contains a large amount of vitamin E and vitamin C, which have good anti-aging effects. Some studies have found that pork is one of the foods rich in vitamin B1, and vitamin B1 combined with allicin contained in garlic can effectively eliminate fatigue and restore physical strength. What is the edible value of garlic 2

Many people like to eat garlic and can’t even live without it. Garlic has a strong garlic smell and a spicy taste. It has a pungent odor and can be eaten or used for seasoning or medicine. It can warm the body, strengthen the stomach, digest food and regulate qi. Eating garlic or taking nutritional supplements containing garlic extract is often considered a natural way to lower cholesterol, blood pressure levels and the risk of heart disease.

Eight secrets of the edible value of garlic you need to know:

Germinated garlic has stronger antioxidant capacity

Researchers found through experiments: garlic that has sprouted for five days The antioxidant activity is stronger than that of fresh garlic. Additionally, sprouted garlic contains different metabolites, indicating that it produces different substances. Extracts from sprouted garlic also protected cells from certain types of damage under laboratory conditions.

Garlic should be crushed and eaten.

Garlic contains effective substances such as alliin and alliinase. After being crushed, they will come into contact with each other to form allicin, which has health-care effects. Therefore, it is best to mash garlic and eat it, and put it aside for 10 to 15 minutes before eating it, which is beneficial to the production of allicin.

Eating raw has a good sterilization effect

During the heating process, the content of organic sulfides that play an antibacterial role will gradually decrease. The higher the temperature, the faster the decrease. Therefore, eating cooked garlic cannot Excellent sterilization effect. Using garlic in cold dishes at home and using garlic paste mixed with vinegar and a small amount of sesame oil when eating dumplings are all very healthy ways to eat.

Add some sugar to the pot to protect the allicin

When using garlic to boil the oil, the oil temperature should not be too high and the cooking time should not be too long. Crush the garlic into pieces. Put it in the pot. If you like sweet food, you can add a little sugar, because sugar has a protective effect on allicin and can reduce the damage of allicin by high temperature.

Purple-skinned garlic is more antibacterial than white-skinned garlic

Garlic can be divided into white-skinned garlic, purple-skinned garlic, black-skinned garlic, etc. according to the color of the skin. Among them, white-skinned garlic and Purple-skinned garlic is more common.

Compared with white-skinned garlic, purple-skinned garlic has a pungent taste, a higher content of the active ingredient allicin, and a more obvious antibacterial effect.

Single-headed garlic is more anti-cancer

Single-headed garlic is actually a garlic bulb that is undernourished, underdeveloped, and cannot produce multiple cloves. It has a unique spicy taste, has certain medicinal value, and its anti-cancer effect is higher than that of ordinary split garlic.

Garlic should be stored in a dark place

Newly released garlic has a relatively high water content. When you buy it home, you should lay it flat to dry before storing it. Do not put it in a plastic bag. Garlic is best stored in a ventilated, dry, and dark place to inhibit its germination. The outer skin should also be kept intact during storage and peeled as needed.

It is not advisable to eat more than 2 to 3 cloves raw every day

Allicin has a certain stimulating effect on the gastrointestinal tract. Eating too much raw garlic can easily cause acute gastritis. Long-term excessive consumption can also easily cause acute gastritis. Eye discomfort. For people with poor gastrointestinal function, it is best not to exceed 1 valve per day; for people with good gastrointestinal function, it is best to take 2 to 3 valves per day. Patients with liver disease, non-bacterial diarrhea, eye disease, stomach disease, duodenum disease, and cerebral hemorrhage are best not to eat garlic. What is the edible value of garlic 3

1. The value and taboo of eating garlic

Garlic is an ancient treasure that can be used both as medicine and food. There is a saying that "when garlic goes on the market, pharmacies close" . In ancient Egypt in 4000 BC, the king ordered the construction of the pyramids. In order to prevent the slaves from contracting the plague, he required them to chew a few pieces of raw garlic when eating.

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

To exert the different effects of garlic, different ways of eating are needed. For example, when preventing epidemic colds, you can take 2 slices of raw garlic; when you have headaches, cold nose, aversion to cold, and fever, use garlic, scallions, Take an appropriate amount of ginger in equal parts, decoct the soup and take it warmly, and sweating will be cured. When suffering from dysentery, you can use 2 heads of garlic to cook rice porridge and drink it; to prevent or treat primary hypertension, you can eat one or two cloves of sweet and sour garlic on an empty stomach every morning, and drink a small amount of vinegar.

Since allicin is resistant to heat, it will decompose quickly when exposed to heat, and its bactericidal effect will be reduced accordingly. Therefore, to prevent and treat infectious diseases, garlic should be eaten raw. When eating, it is best to mash the garlic into a puree and leave it for 10-15 minutes. Use minced garlic raw in cold dishes, and use vinegar and a small amount of sesame oil to make garlic paste when eating dumplings. These are both very healthy ways to eat.

Some people can’t stand the strong taste of garlic. After eating, you might as well chew tea leaves for a while, or eat a few jujubes, which can effectively remove bad breath.

In addition, garlic can also be eaten with other ingredients. For example, pomfret, saury, and herring are rich in unsaturated fatty acids. Eating them roasted with garlic can help keep blood vessels young.

It should be reminded that patients with eye diseases, people with high deficiency fire such as frequent fevers, hot flashes and night sweats, hepatitis patients, and people with gastrointestinal diseases such as gastric ulcers and duodenal ulcers should not eat garlic.

2. Things to know when purchasing garlic

Depending on the variety, garlic is divided into purple-skinned garlic and white-skinned garlic. Purple-skinned garlic has a strong spiciness and is generally eaten in the north; white-skinned garlic has a mild spiciness and is mostly eaten in the south.

Look at the fullness. You should carefully look at the garlic cloves. Generally, if the concave grooves between the two garlic cloves are clearly spaced, it means the garlic has large particles and is highly mature. If the outer ring feels smooth and round like an orange, it means the garlic is small and not mature enough. In addition, some garlic is very plump. The top of the garlic is split, and the garlic cloves are scattered one by one, but they are still held together by the garlic core below. This kind of garlic is also very good.

Look at the flaws. Touch the garlic cloves. If some are soft or have holes, it may be moldy or broken and should not be purchased. There are also some garlics that have sprouted. Although they are edible, their nutritional value is very low, so it is not recommended to buy them.