Onion and garlic effects, functions and nutritional content

We cannot do without onions and garlic in our daily cooking. Many dishes must be added with these seasonings to taste good.

Nutritional content of onion and garlic:

It is not only a seasoning that people often eat all year round, but also a nutritious seasonal vegetable. According to analysis, every 100 grams of green onions contains 1.4 grams of protein, 0.3 grams of fat, 4.1 grams of carbohydrates, 1.6 milligrams of provitamin A, vitamin B1, vitamin C, calcium, phosphorus, iron, magnesium and other elements. Green onions are used as seasonings because they contain volatile oils with a special aroma, the main component of which is allicin, also known as phytoncide.

The effects of onion and garlic:

In addition to increasing the secretion of digestive juices, improving appetite and enhancing digestive function, phytoncide also has antibacterial and anti-inflammatory effects. Studies have also found that eating onions and garlic regularly can lower blood lipids, blood sugar, blood pressure and nourish the brain.

Functions of onion and garlic:

Elderly mental workers often suffer from symptoms such as poor appetite and indigestion due to excessive use of their brains, and sometimes even a series of reactions such as high blood pressure. If they can eat more green onions or garlic in advance, it will help prevent the above symptoms. The conversion of glucose needed to provide energy to the brain requires the action of vitamin B1. Studies have found that putting garlic and a small amount of vitamin B1 together can produce a substance called "alliamine". This substance can not only enhance the effect of vitamin B1, but also play a stronger role than vitamin B1. Green onions contain a component called "prostaglandin A". If you eat green onions frequently, the accumulated prostaglandin A can relax small blood vessels and promote blood circulation, thereby helping to prevent and treat dizziness caused by high blood pressure. Foreign scholars have also proved that eating green onions or garlic regularly can keep people's brains flexible and even more active.