Northerners like to eat noodles, and eating onions and garlic are common condiments for northerners. Simply speaking, this is a kind of eating habit. The eating habit of a region has a lot to do with the climate, geographical environment, products and cultural customs of this region, and then it forms a "food culture".

The following is an introduction to the nutritional value of onion and garlic:

Nutritional components

Onion:

Every 1g of onion contains 9g of water, 2.5g of protein, .3g of fat, 5.4g of carbohydrate, 54mg of calcium, 61mg of phosphorus, 2.2mg of iron, .46mg of carotene and C15 mg of vitamin. In addition, it also contains many ingredients such as protopectin, water-soluble pectin, thiamine, riboflavin, nicotinic acid and allicin.

every 1g of green onion contains the following nutrients:

calories (3.kcal), vitamin B6 (.11), protein (1.7g), fat (.3g), pantothenic acid (.4mg), carbohydrate (6.5g) and folic acid (56.g). K (7. micrograms), carotene (6. micrograms), thiamine (.3 milligrams), riboflavin (.5 milligrams), niacin (.5 milligrams), vitamin C (17. milligrams), vitamin E (.3 milligrams), calcium (29. milligrams) and phosphorus (39. milligrams). Magnesium (19. mg), iron (.7 mg), zinc (.4 mg), selenium (.67 mg), copper (.8 mg), manganese (.28 mg)

Garlic:

Garlic is rich in nutrients: 69.8 g of water per 1 g, and 4.4 g of protein. In addition, it also contains trace elements such as thiamine, riboflavin, nicotinic acid, allicin, citral, selenium and germanium. It contains about .2% volatile oil, and the main component in the oil is allicin, which has bactericidal effect and 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 contains allicin, 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.

garlic is warm and tastes Xin Ping; Entering spleen, stomach and lung meridians. Patients with yin deficiency and excessive fire and chronic gastritis ulcer should be careful to eat it for external use, which can cause redness, burning and blistering of the skin, so it should not be applied for too long. People with skin allergies should use it with caution.

Garlic has antibacterial and anti-inflammatory effects, which can protect the liver, regulate blood sugar, protect the cardiovascular system, resist hyperlipidemia and arteriosclerosis, and resist platelet aggregation. Nutrition experts have found that garlic extract has anti-tumor effect, and it is recommended to eat 3-5 grams of garlic raw every day.

although garlic has the functions of killing insects, detoxicating, dispelling cold and invigorating stomach, it is a damp-heat product, and it is also irritating, which can irritate the liver, lungs, stomach and eyes. It should be stopped if people suffer from liver heat or hepatitis, spleen and stomach fire, eye pain or inflammation. Eating too much garlic can damage the spleen, lungs, liver, ears, phlegm and cough.