Storage and nutritional value of garlic

Garlic is an indispensable cooking seasoning. It has a great effect and has a bactericidal effect. Many people like to eat it.

garlic

It is the bulb of the garlic plant of the lily family, native to West Asia and Central Asia. There are many types of garlic, which can be divided into white garlic and purple garlic according to the color of the garlic skin. Purple garlic has fewer and larger cloves, a strong spicy taste, and high yield. It is mostly distributed in North China, Northwest China and Northeast China. It has weak cold resistance and is mostly sown in spring and matures late. White garlic has two types: large cloves and small cloves. It has a lighter spicy taste and is more cold-resistant than purple garlic. It is mostly sown in autumn and matures slightly earlier.

Garlic is an indispensable seasoning in human daily life. It can remove fishy smell and enhance flavor when cooking fish, meat, poultry and vegetables. Especially in cold dishes, it can enhance flavor and kill bacteria. The earliest person who was addicted to eating garlic was the king of ancient Babylon 4,500 years ago. According to historical records, the king once ordered his subjects to pay tribute to the palace with garlic to satisfy his eating pleasure. The Chinese started eating garlic relatively late, and it was introduced after Zhang Qian of the Han Dynasty went on a diplomatic mission to the Western Regions. Garlic can be used as a seasoning, prevent diseases and keep fit, and is often praised as a "natural antibiotic".

Garlic medicinal use originated in China and ancient Egypt, and later foreign scientists extracted allicin, a plant gold, which is now popular in Europe, America and Japan. Chinese medicine believes that garlic is spicy, warm in nature, can relieve stagnant qi, warm the spleen and stomach, eliminate symptoms, detoxify and kill insects, and treat stagnation, abdominal cold pain, diarrhea, dysentery, whooping cough and other symptoms.

effect

1. Garlic contains a capsaicin called "propylene sulfide", which has a good killing effect on pathogens and parasites. It can prevent colds and relieve cold symptoms such as fever, cough, sore throat and nasal congestion.

2. Elements such as germanium and selenium in garlic can inhibit the growth of tumor cells and cancer cells. Experiments have found that people with the lowest incidence of cancer are those with the highest selenium content in their blood.

3. Garlic can effectively inhibit and kill bacteria and viruses such as Helicobacter pylori that cause gastrointestinal diseases, remove toxic substances from the stomach and intestines, stimulate the gastrointestinal mucosa, promote appetite, and accelerate digestion.

4. Garlic can promote the secretion of insulin, increase the absorption of glucose by tissue cells, improve the body's glucose tolerance, quickly lower the blood sugar level in the body, and kill various pathogens that induce diabetes due to infection, thereby effectively preventing and treating diabetes.

5. Garlic can prevent fat deposition in the cardiovascular and cerebrovascular systems, induce fat metabolism within tissues, lower cholesterol, promote vasodilation, regulate blood pressure, and increase vascular permeability, thereby inhibiting the formation of blood clots and preventing arteriosclerosis.

Storage instructions

At room temperature, place the garlic in a net bag and hang it in a well-ventilated place; the garlic can also be stored in the refrigerator. When storing, do not let the garlic sprout or freeze.

Cooking knowledge

1. Add some minced garlic before cooking to make the dish more delicious. Add some garlic when cooking fish or meat to remove the fishy smell. Add some mashed garlic when making cold dishes to make the spicy flavor stronger.

2. Capsaicin is afraid of heat and decomposes quickly when exposed to heat, which reduces its bactericidal effect. Therefore, garlic should be eaten raw to prevent and treat infectious diseases.

Dietary precautions

1. Garlic is particularly suitable for patients with tuberculosis, cancer, hypertension and arteriosclerosis.

2. Garlic is pungent and warm. Eating too much will generate heat and irritate the local area. People with yin deficiency and hyperactivity of fire, eye, mouth and tongue diseases should not eat it. People with gastric ulcer, duodenal ulcer, liver disease and yin deficiency and hyperactivity of fire should not eat it. In addition, patients with eye diseases should fast during treatment.

Delicious food

Garlic Choy Shoots

Ingredients: 2 bundles of Chinese cabbage, appropriate amounts of garlic, peppercorns, dried chili peppers, salt, chicken essence, etc.

Method: 1. Wash the choy sum and set aside without cutting.

2. Crush the garlic and mince it. Heat the oil. When it is 60% hot, add the peppercorns and dried chilies. Stir-fry until fragrant. Then add the minced garlic and Chinese cabbage and stir-fry.

3. When the choy sum is completely soft, add salt and chicken essence and serve.

Home remedies for curing diseases

Treatment of hand and foot fungus: peel two raw garlic heads, soak them in half a pound of vinegar for 3 days, then rub the affected area with the garlic heads, 3 times a day. Use for 7 to 10 days, it has special effects in reducing inflammation and killing bacteria.

To treat stomachache, acid reflux, gastroptosis, and antral gastritis: burn one or two garlic heads with the skin on, add a bowl of water and boil, add appropriate amount of white sugar and eat on an empty stomach, twice a day. Use for 7 consecutive days to eradicate the problems.

For the treatment of dysentery and diarrhea: Use the two ends of garlic each time, burn them with the skin on, then boil them in a bowl of water and drink the soup on an empty stomach. Take twice a day for 3 consecutive days to reduce inflammation and detoxify. It is especially effective for treating long-term diarrhea.

Nutrients contained (per 100g)

Energy 126 kcal

Protein 4.5 g

Fat 0.2 g

Carbohydrates 27.6 g

Dietary fiber 1.1 g

Vitamin A 5 micrograms

Carotene 30 micrograms

Thiamine 0.04 mg

Riboflavin 0.06 mg

Niacin 0.6 mg

Vitamin C 7 mg

Vitamin E 1.07 mg

Calcium 39 mg

Phosphorus 117 mg

Potassium 302 mg

Sodium 19.6 mg

Magnesium 21 mg

Iron 1.2 mg

Zinc 0.88 mg

Selenium 3.09 μg

Copper 0.22 mg

Manganese 0.29 mg