The efficacy of green garlic root

What are the effects of green garlic root? Let's learn this knowledge together.

Green garlic root

Usage tips: about 60 grams per day

Green garlic knowledge introduction:

Green garlic is the green seedling of garlic, which is edible with its tender garlic leaves and leaf sheaths. Good quality green garlic should be fresh and tender, with a plant height of more than 35 cm, bright green leaves, not yellow or rotten, white hair roots that are not withered, and a strong spicy taste.

The efficacy of green garlic root

Green garlic contains nutrients such as protein, carotene, thiamine, riboflavin, etc. Its spicy taste mainly comes from the capsaicin it contains, which has the effect of awakening the spleen and eliminating food stagnation. It also has good bactericidal and antibacterial effects, and can effectively prevent influenza, enteritis and other diseases caused by environmental pollution. Green garlic has a certain protective effect on cardiovascular and cerebrovascular diseases, can prevent the formation of blood clots, and can also protect the liver, induce the activity of liver cell detoxification enzymes, can block the synthesis of nitrosamine carcinogens, and has a certain effect on preventing cancer.

Green garlic additional information:

Most high-quality green garlics have tender leaves, the leaf tips are not dry, the plants are strong, neat, clean and not broken. Green garlic can be stored for a short period of 1 week in a cool and ventilated place.

Green garlic root is suitable for people

It is edible for general population.

1. Do not consume excessive amounts, otherwise it may cause liver dysfunction and affect vision; people with poor digestive function and eye diseases should eat less or no food;

2. Patients with damaged liver cells and cancer can eat more.

Green garlic therapeutic effects:

Green garlic is warm in nature and spicy in taste;

It has the effect of invigorating the spleen and digesting food.

Green garlic cooking instructions:

Green garlic will become soft if cooked for a long time, so just stir-fry it over high heat until the aroma of the vegetable is released and it is evenly heated, then you can serve it and enjoy its refreshing taste and flavor.

At the same time, green garlic should not be cooked too soft, so as to avoid the destruction of capsaicin and the reduction of bactericidal effect.