Garlic Science | Garlic Nutrition &; Food history

Garlic is native to Central Asia.

Garlic was brought back to China with Zhang Qian in the Han Dynasty, and it has a history of more than 2, years. In ancient times, it was often used as an important ingredient to relieve fatigue.

nutritional effects: protecting blood vessels, preventing and treating cancer, and resisting bacteria and bacteria.

heat: 128/kcal per 1 grams. Cool storage: 15/Day.

cooking method: garlic can be peeled more quickly by heating it in a microwave oven for 1 seconds or soaking it in hot water for a while or patting it with a kitchen knife.

garlic is very versatile and nutritious, and it can also bring a distinctive garlic flavor to food.

it should be matched with: eggplant, broccoli, beef and pork; Avoid food: garlic is versatile, but it is irritating and should not be eaten in excess.

Things about garlic (1/2)

Nutritional value of garlic

Garlic is rich in nutrients, such as protein, polysaccharides, minerals, etc. In addition, garlic is also rich in sulfur-containing compound-allicin, which helps to resist bacteria and inhibit cancer. Known as plant-based natural broad-spectrum antibiotics; Garlic can also help dilate blood vessels, improve blood circulation and reduce blood viscosity, thus preventing thrombosis or arteriosclerosis and protecting the cardiovascular system. Although garlic is good, it is not suitable for excessive consumption because of its stimulating effect. Patients with liver disease, diarrhea and eye diseases are advised to eat less or not to eat garlic to avoid aggravating the condition.

is the germinated garlic still edible?

The garlic we eat every day belongs to Liliaceae and Allium. It is a bulb buried in the ground, which will germinate in a suitable environment and temperature, and the germinated garlic can also be eaten. After garlic germinates, it will grow seedlings, which are the garlic seedlings we eat every day. After a period of cultivation, we can extract the flower stems from garlic, which is the garlic bolt we eat every day.

Those things about garlic (2/2)

The history of garlic

Garlic originated in Central Asia and the Mediterranean, and was brought back to China after being sent to the Western Regions by Zhang Qian in the Han Dynasty, and it has been more than 2, years. In ancient times, garlic was regarded as an important food and stimulant by people who built pyramids in ancient Egypt, entered the Colosseum in ancient Rome, and participated in the Olympics in ancient Greece because of its effects of resisting diseases, inhibiting bacteria and relieving fatigue.

Food about garlic

Garlic was once disliked by many people because of its pungent smell. It was not until the 19th century that garlic was added to French meals. Later, the famous French chef, Auguste Escoffier, who is known as the "king of chefs", introduced the famous Burgundy red wine stewed beef in 193, and the delicious taste with garlic began to become more popular on a larger stage. The popularity of this dish also comes from the movie Julie and Julia.