Energy 24 kcal protein 1.6 g fat 0.4 g.
Carbohydrate 4.9g folic acid 25.5g dietary fiber1.4g.
Vitamin A 140 μ g carotene 840 μ g thiamine 0.05 mg
Riboflavin 0.06 mg nicotinic acid 0.4 mg vitamin C2 1 mg
Vitamin E0.49 mg calcium 72 mg phosphorus 26 mg
Potassium143mg sodium10.4mg magnesium18mg.
Iron 1.3 mg zinc 0.35 mg selenium 1.06 μ g.
Copper 0.06 mg manganese 0. 16 mg
Nutritional analysis of shallots
1. antipyretic and expectorant:
The effective components such as the volatile oil of onion can stimulate the sweat glands of the body and achieve sweating and heat dissipation; Scallion oil stimulates the upper respiratory tract, making sticky phlegm easy to cough up.
2. Promote digestion and absorption:
Onion also stimulates the secretion of digestive juice, which can strengthen the spleen and stimulate appetite.
3. Antibacterial and antiviral:
Allicin contained in onion has obvious function of resisting bacteria and viruses, especially for dysentery bacilli and skin fungi.
4. Anti-cancer:
Pectin contained in shallots can obviously reduce the occurrence of colon cancer and has anticancer effect. Allicin in shallots can also inhibit the growth of cancer cells.
Related population
It can be eaten by the general population.
1. Mental workers are more suitable;
2. However, people with gastrointestinal diseases, especially ulcers, should not eat more; In addition, onion has a strong stimulating effect on sweat glands, and people with underarm odor should eat carefully in summer; Those who are superficial deficiency and sweating should also avoid eating; Eating too much onion can also damage your eyesight.
Production instruction
Eating onions every day is good for your health. Onion can be eaten raw or cold as a side dish. As a seasoning, it is mostly used in meat, fishy smell, mutton, and other dishes and soups with peculiar smell, and also plays a role in enhancing the taste and fragrance of dishes and soups without peculiar smell.
According to the different main ingredients, it can be cut into onion segments and mixed with chopped green onion, which are not suitable for frying or frying for too long.
Onion leaves should not be easily discarded because they are rich in provitamin A. Diallyl sulfide is volatile, so it will lose its effect if it is soaked in water or boiled for too long.
After adding flavoring juice to extinguish the flame, sprinkle chopped green onion to make the fragrance more delicious and give full play to the effect of diallyl sulfide.
Onion is taken together with foods with high vitamin B 1 content. Because it has the function of eliminating odor, dishes with fishy smell, such as pork or mutton, must be seasoned with onions.
Cooking purposes: used for seasoning and decorating dishes. Suitable for cheese? Ornamentation and seasoning of roasted and boiled soup and fish dishes.
Dietetic therapy
Onion is pungent and warm;
Has the effects of activating yang, promoting blood circulation, expelling parasites and detoxicating, sweating and relieving exterior syndrome;
Indications: mild cold due to wind-cold, carbuncle, swelling, sore, dysentery, weak pulse, abdominal pain due to cold coagulation, and dysuria.
Onion (included in each kloc-0/00g)
Component name content component name content component name content
Edible part 82 Moisture (g) 9 1 Energy (kcal) 30
Energy (kilojoules) 126 protein (grams) 1.7 fat (grams) 0.3.
Carbohydrate (g) 6.5 Dietary fiber (g) 1.3 Cholesterol (mg) 0
Ash (g) 0.5 Vitamin A (mg) 10 Carotene (mg) 60
Retinol (mg) 0 Thiamine (mg) 0.03 Riboflavin (mg) 0.05
Nicotinic acid (mg) 0.5 vitamin C (mg) 17 vitamin E(T) (mg) 0.3
a-E 0.27 (β-γ)-E 0 δ-E 0.03
Calcium (mg) 29 phosphorus (mg) 38 potassium (mg) 144
Sodium (mg) 4.8 magnesium (mg) 19 iron (mg) 0.7
Zinc (mg) 0.4 selenium (mg) 0.67 copper (mg) 0.08
Manganese (mg) 0.28 iodine (mg) 0
Component name content (mg) Component name content (mg) Component name content (mg)
Isoleucine 67 leucine 1 1 1 lysine 100
Sulfur-containing amino acid (T) 3 1 methionine 3 1 cystine 0
Aromatic amino acid (T) 138 phenylalanine 73 tyrosine 65
Threonine 58 tryptophan 19 valine 77
Arginine 69 histidine 30 alanine 68
Aspartic acid 1 15 glutamic acid 245 glycine 6 1
Proline 96 serine 74
Nutritional analysis of scallion;
The main nutritional components of onion are protein, sugar, provitamin A (mainly contained in green onion leaves), dietary fiber and minerals such as phosphorus, iron and magnesium.
1. Raw onions, like onions and scallions, contain diallyl sulfide. Diallyl sulfide can stimulate the secretion of gastric juice, and help to increase appetite. At the same time, when ingested with foods with high vitamin B 1, the starch and sugar contained in vitamin B 1 will become heat, thus improving the function of fatigue recovery.
2. The onion leaf contains more vitamin A, vitamin C and calcium than the onion white. Onion contains a considerable amount of vitamin C, which can relax small blood vessels, promote blood circulation, help prevent dizziness caused by high blood pressure, keep the brain flexible and prevent Alzheimer's disease.
3. People who often eat onions, even if they are fat and fat, their cholesterol does not increase, and their physique is strong. Onion contains trace element selenium, and can reduce the content of nitrite in gastric juice, which has a certain effect on preventing gastric cancer and various cancers.
4. Onion contains volatile oil and capsaicin with pungent smell, which can get rid of the peculiar smell in greasy and thick dishes such as fishy smell, produce special aroma, and have strong bactericidal effect, which can stimulate the secretion of digestive juice and increase appetite. Volatile capsaicin can also slightly stimulate the secretion of related glands when it is excreted through sweat glands, respiratory tract and urinary system, thus playing a role in sweating, eliminating phlegm and diuresis. It is one of the traditional Chinese medicines for treating colds.
5. Onion also has the functions of lowering blood fat, blood pressure and blood sugar. If eaten with mushrooms, it can promote blood circulation.
Green onions are suitable for people:
It can be eaten by the general population.
1. Mental workers are more suitable;
2. People suffering from gastrointestinal diseases, especially peptic ulcer, should not eat more; In addition, onion has a strong stimulating effect on sweat glands, and people with underarm odor should eat carefully in summer; Those who are superficial deficiency and sweating should also avoid eating; Eating too much onion can also damage your eyesight.
Dietotherapy effect of scallion:
Onion is pungent and warm;
Can activate yang, promote blood circulation, expel parasites and detoxify, and relieve exterior syndrome by sweating;
Indications: mild cold due to wind-cold, carbuncle, swelling, sore, dysentery, weak pulse, abdominal pain due to cold coagulation, and dysuria.
It has a good therapeutic effect on common cold, wind-cold, headache, abdominal pain due to yin-cold, internal resistance of insects and dysentery.
Nutritional components of garlic (per kloc-0/00g)
Component name content component name content component name content
Edible part 89 Moisture (g) 63.8 Energy (kcal) 136
Energy (KJ) 569 protein (g) 5.2 Fat (g) 0.2
Carbohydrate (g) 29.6 Dietary fiber (g) 1.2 Cholesterol (mg) 0
Ash (g) 1.2 vitamin a (mg) 3 carotene (mg) 20
Retinol (mg) 0 Thiamine (mg) 0.29 Riboflavin (mg) 0.06
Nicotinic acid (mg) 0.8 vitamin C (mg) 7 vitamin E(T) (mg) 0.68
a-E 0.46 (β-γ)-E 0. 17 δ-E 0.05
Calcium (mg) 10 phosphorus (mg) 129 potassium (mg) 437
Sodium (mg) 8.3 magnesium (mg) 28 iron (mg) 1.3
Zinc (mg) 0.64 selenium (μ g) 5.54 copper (mg) 0. 1 1
Manganese (mg) 0.24 iodine (mg) 0
Component name content (mg) Component name content (mg) Component name content (mg)
Isoleucine 123 leucine 2 14 lysine 224
Sulfur amino acid (T) 63 methionine 63 cystine 0
Aromatic amino acid (T) 268 phenylalanine 145 tyrosine 123
Threonine 126 tryptophan 123 valine 177
Arginine 104 1 histidine 73 alanine 140
Aspartic acid 45 1 glutamic acid 828 glycine 136
Proline 130 serine 149
Although many people have a special preference for garlic, they think that garlic can not only sterilize and diminish inflammation, but also strengthen the brain and improve intelligence. It is harmless to eat more, but scientists believe that it is more appropriate to eat one clove of raw garlic every day, and two or three cloves of cooked garlic is enough, and eating more is not beneficial.
Recently, the SARS epidemic has gradually subsided, but everyone has not dared to relax in prevention. Many people have found various ways to improve their immunity. Garlic is also considered as a healthy food because it can prevent and treat many diseases, and it is sought after by many people. Many people are willing to take the risk of "exporting people" and eat garlic. In fact, any healthy food has a proper amount to eat. Scientists believe that it is more appropriate to eat one clove of raw garlic (about 5 grams in weight) every day. If it is cooked garlic, it is enough to eat two or three cloves. Eating more is useless.
■ "Eighteen Martial Arts" of Garlic
Sterilization and anti-inflammation: 1954, Soviet medical scientists confirmed that garlic juice can kill bacteria in the culture medium within 3 minutes. With the development of medicine, allicin contained in garlic has a broad-spectrum antibacterial effect, which has been proved one by one, and it is effective against epidemic cerebrospinal meningitis virus, influenza virus, Japanese encephalitis virus, hepatitis virus, cryptococcus neoformans, pneumococcus, Neisseria, tuberculosis and typhoid fever.
Prevention of cancer: Garlic can block the synthesis of nitrosamine, a carcinogen, inhibit the growth of cancer cells and kill them. Garlic is rich in selenium, which can accelerate the decomposition of peroxides in the body and reduce the oxygen supply required by malignant tumors, thus inhibiting cancer cells. Scientists believe that garlic has preventive effects on leukemia, oral cancer, esophageal cancer, gastric cancer, breast cancer and ovarian cancer.
Prevention of cardiovascular and cerebrovascular diseases: Another nickname given to garlic by scientists is "vascular scavenger". Researchers have found that the deposition on the inner wall of blood vessels of people who eat garlic for a long time is much lighter than that of people who don't eat it. The deposition of vascular wall is a major cause of cardiovascular disease. After a long time, the artery will be blocked and the elasticity will become worse, causing stroke or myocardial infarction. Garlic can also reduce blood lipid and blood viscosity, resist platelet aggregation, and greatly reduce the risk of heart disease, cerebral thrombosis and cerebral hemorrhage.
Promote hair growth: the volatile oil contained in garlic can speed up the blood flow to sebaceous glands and hair follicles, thus promoting hair growth and treating baldness. Applying garlic paste to the scalp can improve hair growth and eliminate dandruff. If you add the same amount of vegetable oil to your head, you can also relieve the dryness of your hair.
Enhance immune function: Animal experiments show that the fat-soluble volatile oil in garlic can significantly improve the phagocytosis of macrophages and enhance the immune system.
Anti-aging: Garlic contains protein, fat, sugar, vitamins and minerals, which can prevent vascular aging and immune decline.
Brain-strengthening and intelligence-improving: The combination of the components in garlic and vitamin B 1 in human body can produce "allimine", which can promote and play the role of vitamin B 1, enhance the oxidative energy supply of carbohydrates, provide enough energy for brain cells and make thinking agile.
■ unfavorable people should pay special attention.
However, everything has two sides, and garlic has its "taboo crowd".
Patients with liver disease should not eat it: many people think that garlic can resist bacteria and viruses, so they use garlic to prevent hepatitis. Some people even eat garlic every day after suffering from hepatitis. This practice is extremely unfavorable to hepatitis patients, because garlic has no effect on hepatitis virus. On the contrary, some components of garlic can stimulate the stomach and intestines, which can inhibit the secretion of intestinal digestive juice and affect food digestion, thus aggravating many symptoms such as nausea of hepatitis patients. In addition, the volatile components of garlic can reduce red blood cells and hemoglobin in blood, and may cause anemia, which is not conducive to the treatment of hepatitis.
Non-bacterial diarrhea should not be eaten: garlic should not be eaten raw when non-bacterial enteritis and diarrhea occur. Because there is inflammation in the local mucosal tissue of the intestine, the blood vessels of the intestinal wall are dilated, congested, swollen, and the permeability is increased. A large amount of protein, electrolytes such as potassium, sodium, calcium, chlorine, and liquids in the body tissue penetrate into the intestinal cavity, and a large amount of liquids stimulate the intestine, which accelerates intestinal peristalsis, thus causing symptoms such as abdominal pain and diarrhea. If you eat raw garlic again, spicy allicin will stimulate the intestine, make the intestinal mucosa hyperemia and edema worse, promote exudation and worsen the condition. If diarrhea has occurred, garlic should be eaten more carefully.
Patients with eye diseases should not eat garlic: Chinese medicine believes that eating garlic in large quantities for a long time will "damage the liver and damage the eyes". Therefore, patients with eye diseases should try not to eat garlic, especially those with poor health and weak qi and blood. Otherwise, after a long time, their eyesight will decline, tinnitus, top-heavy and memory loss will occur. Some people suffer from myopia or other eye diseases and need to take Chinese medicine for treatment. At this time, they must avoid eating, otherwise the curative effect will be directly affected. Eating a lot of garlic in summer and autumn has the greatest impact on the eyes.