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

Nutritional components of garlic 1 1. What are the nutritional components of garlic?

Garlic is rich in nutrition: every100g 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 the hydrolysis of alliin contained in garlic by alliinase.

It also contains a variety of sulfide compounds composed of allyl, propyl and methyl. Garlic has a strong bactericidal ability, which can eliminate the bacteria invading the body. It also helps the absorption of vitamin B 1, promotes the metabolism of sugar to generate energy, and relieves fatigue.

Another function of garlic that can't be ignored is to enhance immunity. The lead selenide contained in garlic also has antioxidant effect. Garlic contains allimine, which is many times more beneficial to the brain than vitamin B. Let children eat more onions and garlic at ordinary times, which 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 of people, the intake of selenium in human body has decreased, which has led 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.

2. 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, elements such as germanium and selenium in garlic also have good anti-cancer or anti-cancer effects.

3. Reduce blood lipid and prevent 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 oxidation resistance 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.

Step 5 prevent arthritis

Garlic can "remove rheumatism and break the cold wind" and has an inhibitory effect on 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 the death of cancer cells. Allicin can also activate the phagocytosis of macrophages, enhance human immune function and prevent the occurrence of cancer. Allicin can prevent and treat cancer by blocking the synthesis of nitrite carcinogens.

Brief introduction of garlic nutrition component 2 ingredients

Garlic, also known as garlic, garlic head, Hu garlic, Hu, Du garlic and Du garlic, is a general term for garlic plants. Semi-annual herb, Allium in Liliaceae, used as medicine in bulbs. Harvesting in spring and summer, tying, hanging in a ventilated place, and drying in the shade for later use. As the agricultural proverb says, "It takes nine months to plant garlic, and nine heads grow." In June, when the leaves are dry, they are dug to remove sediment, ventilated to dry or baked until the skin is dry.

nutritive value

1. Garlic is rich in carbohydrates, with less protein and almost no 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 extremely 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, lower 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. Protecting liver function: Selenium, a trace element in garlic, can protect the liver by participating in the aerobic metabolism of blood, removing toxins and reducing the detoxification burden of the liver.

7, vigorous energy: garlic can effectively supplement the substances needed by the kidney, improve the symptoms of general weakness caused by kidney qi deficiency, and promote the production of sperm, so that the number of sperm is greatly increased.

8. Prevention of colds: It can prevent colds and relieve cold symptoms such as fever, cough, sore throat and stuffy nose.

Applicable people

It can be eaten by the general population.

Taboo crowd

Patients with eye diseases, hepatitis, non-bacterial diarrhea, and patients who are taking medicine should take it with caution.

Shopping skills

1, depending on the variety: garlic is divided into purple garlic and white garlic. Purple garlic has a strong spicy taste, generally more in the north; White-skinned garlic is less spicy and 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 concave grooves between 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 very full, and the garlic has cracked on it. The 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, and it is not suitable for purchase. Some garlic has sprouted, although it can be eaten, 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, germination nutrition doubled. When it comes to germination, most people think that "this thing is inedible". 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 shoots of garlic in the middle. After the green shoots grow from the garlic cloves, they are the 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 sprouts directly. The vitamin content of garlic sprouts exceeds that of garlic cloves, and they also have certain bactericidal ability.

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

At this time, allicin has been degraded, and components such as fructooligosaccharide are decomposed to produce fructose, which enhances the sweetness. Therefore, the taste of black garlic is soft and sweet, and people who are afraid of irritation in the stomach can eat it, not to mention the breath, which is very popular among young people. However, the popular saying that "black garlic reduces three highs" and "black garlic improves immunity" need not be taken too seriously. If the daily consumption of black garlic is not large, it is difficult to achieve these effects.

3, pickled to promote 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 making sweet and sour garlic at home, it should be brewed with vinegar. If a little sugar is added, 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 most healthy. As we all know, garlic can be sterilized, 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 flavor.

In addition, the content of trace element selenium in garlic is very high, and proper intake of selenium has an auxiliary anti-cancer effect. Mashing raw garlic can effectively retain allicin and kill bacteria and viruses. However, garlic itself is spicy, and it should not be eaten raw for more than 2~3 petals every day. People with gastric ulcer, diarrhea or taking medicine should not eat it.

5, stew and eat off the odor. In soup and stew, especially when stewing pork belly and large intestine, many people are used to putting a few cloves of garlic, which can 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, even sweet. This is because the spicy allicin is transformed into sweet sulfur-containing substances, which increases the fresh sweetness of the soup. At this time, garlic is used as a condiment, and there is no need to consider the loss of vitamins after long stewing.

6, barbecue to spicy. Cumin garlic and charcoal-roasted garlic are tender and tender in the outside, and the taste is fragrant and soft. The roasted 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 disappeared completely, 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 strong, otherwise it will easily burn garlic and produce carcinogens.

7. Stir-fried wok is full of fragrance. Allicin is very "afraid of heat", once it is processed at high temperature, its bactericidal effect will be greatly reduced. Therefore, garlic in cooking can't be expected to help kill harmful bacteria. However, when garlic is fried, it will have a strong fragrance, especially for vegetables.

Compared with onion, stir-frying garlic requires higher oil temperature, and it usually has the best taste when the surface of garlic is yellow. This is because the main reason for the aroma is "Maillard reaction" and it is accompanied by the process of yellowing and deepening. However, too high oil temperature can also make garlic burnt, produce toxic substances and affect the quality of cooked vegetables.

Garlic storage method

1, hanging storage method: When garlic is harvested, the garlic to be hung for storage should be strictly selected, and those garlic heads that are too small, rotten, damaged and damp should be removed and then spread on the ground to dry until the stems and leaves become soft and yellow, and the garlic skin is dry. Finally, 50 to 100 garlic heads with the same size are selected for braiding, and hung under a cool, ventilated and rain-proof eaves for air drying and storage.

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. This is repeated twice, so that all garlic is dried, and then transferred to a ventilated place indoors, stacked in a storage room or a bamboo basket, kept in a low-humidity and cool condition, and checked frequently.

3. Burying method: the width of the buried trench is 1 to1.5m.. After garlic is buried, it can't be inspected at any time. In order to avoid rot 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, a layer of chaff with a thickness of 2 cm is laid on the bottom of the ditch, and then a layer of garlic is stacked 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, reduces the oxygen content, and is conducive 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, the water and other substances in garlic will be ionized by R rays passing through the bulb, resulting in free radicals or ions, thus inhibiting metabolism. The method is easy to operate and has high fresh-keeping quality, and can be stored at room temperature for about 1 to 2 years.

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