Source: International Garlic Trade Network?

Garlic is rich in nutrition: per kloc-0/00g, it contains 69.8g of water, 4.4g of protein, 0.2g of fat and 0.2g of carbon. Hydrate 23.6 grams, calcium 5 mg, phosphorus 44 mg, iron 0.4 mg, vitamin c 3 mg, in addition to thiamine, riboflavin, nicotinic acid, allicin, citral, selenium, germanium and other trace elements. It contains about 0.2% volatile oil, the main component of which is allicin, which has bactericidal effect and is produced by alliinase hydrolysis of alliin contained in garlic. It also contains a variety of sulfides composed of allyl, propyl and methyl. ?

Garlic contains "alliin", which is many times more beneficial to the brain than vitamin B. Usually, letting children eat more onions and garlic 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 use it with caution. External use may cause redness, burning and blistering of the skin, and it is not advisable to apply it for too long. People with allergic skin 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, so it is recommended to eat 3-5 grams of garlic raw every day. [3]?

Although garlic has the functions of killing insects, detoxifying, dispelling cold and invigorating stomach, it belongs to damp-heat products and is also irritating, which has stimulating effects on liver, lung, stomach and eyes. If people suffer from liver heat or hepatitis, spleen and stomach deficiency fire, eye pain or inflammation, they should give it up. Eating too much garlic can damage the spleen, lungs, liver, ears, phlegm and cough.