The nutritional value and efficacy of garlic
The nutritional value and efficacy of garlic. Garlic is a very common vegetable food. It has extremely high nutrition and has a good bactericidal effect. , there are also many things to pay attention to when eating garlic. Learn about the nutritional value and effects of garlic below. The nutritional value and effects of garlic 1
1. What are the effects of garlic
Nature and flavor are pungent and warm.
1. "Bielu": "It tastes pungent, warm, and poisonous."
2. "Yilin Compilation Essentials": "It is pungent, sweet, and hot."
3. "Suixiju Diet Spectrum": "It is pungent and hot when raw; sweet and warm when cooked."
Returns to the spleen, stomach and lung meridians.
1. "Compendium": "Enter Taiyin, Yangming."
2. "Compendium of Materia Medica": "Enter Zuyangming, Taiyin, Jueyin." < /p>
Functions: promote stagnation of qi, warm the spleen and stomach, eliminate accumulated symptoms, detoxify, and kill insects.
It is mainly used to treat dietary stagnation, cold and painful epigastric and abdominal pain, swelling and fullness, diarrhea, dysentery, malaria, whooping cough, carbuncle and venom, alopecia areata, tinea sores, and snake and insect bites. Promotes qi, eliminates accumulation, kills insects and detoxifies. It is used for colds, bacillary dysentery, amoebic dysentery, enteritis, dietary stagnation, carbuncles and sores.
1. "Bie Lu": "Disperse carbuncles, swollen chest sores, remove wind evil, and kill poisonous gas."
2. "Tang Materia Medica": "Reducing qi and eliminating grains, eliminating " The wind breaks the cold. "
3. "Therapeutic Materia Medica": "Removes wind and kills insects." 4. "Removes the evil miasma of water and eliminates rheumatism." Breaks cold air, rots and ulcers, subdues evil spirits; clears the air, warms and nourishes, cures sores and ringworm. "
5. "Rihuazi Materia Medica": "strengthens the spleen, cures kidney qi, and stops cholera. It can be used to turn tendons and abdominal pain, eliminate evil and heat, treat labor malaria, cold wind, and scabies, apply it to cold pain due to wind damage, snake and insect bites, and pound and apply it. "
6. "Daily Materia Medica": "Dry the spleen and stomach, turn meat into food."
7. "Southern Yunnan Materia Medica": "Dispel cold phlegm, stimulate yang, relieve semen, and detoxify water."
8. " Compendium": "Pound the juice and drink it to treat vomiting blood and heartache; boil the juice and drink it to treat opisthotonia; use it with Crucian Carp Pills to treat diaphragmatic gas; use it with clam powder pills to treat edema; use it with Huangdan Pills to treat dysentery, malaria and pregnancy dysentery; use it with Frankincense Pills to treat abdominal pain Pound the ointment and apply it on the navel, it can reach the lower burner, eliminate water, and facilitate defecation; apply it on the heart of the foot, it can induce heat to go down, treat diarrhea and cholera, and stop epistaxis; put it in the anus, it can open the pylorus and treat gynecomastia. "
9. "Sichuan Traditional Chinese Medicine": "Treatment of tuberculosis, bloody dysentery, and vaginal discharge.
2. Garlic. Medicinal value
1. Used for hookworms and pinworms
Garlic has a certain insecticidal effect and is mainly used to treat hookworms and pinworms, but it must be combined with other It can be used in combination with drugs to repel intestinal parasites, such as betel nut, crane lice, neem root bark, etc. For hookworm disease, this product can also be used as a preventive application. Before going to work in the field, mash garlic and apply it to the limbs; Apply around the anus first.
2. Used for dysentery, diarrhea, tuberculosis, cough and other diseases
Garlic has a very strong detoxification effect and has a wide range of adaptability. For dysentery and diarrhea, it can be decoctioned and taken, or 5% garlic infusion can be used for enema. In ancient times, there was also a method of pounding garlic and applying it externally on the hearts of both feet to treat diarrhea in children, which can be used for reference. For patients with tuberculosis, raw garlic can be taken regularly, or it can be cooked with rice and eaten regularly. As for treating cough, you can smash garlic, soak it in cold boiled water for several hours, use the juice to remove the residue, add sugar and drink it.
3. Used for the initial onset of ulcers
This product is crushed and applied externally to treat the initial onset of ulcers and has a dissipating effect. According to reports, using this product together with Glauber's salt, raw rhubarb, etc., crushed and applied externally, has a significant effect in treating acute appendicitis. However, external application of garlic can easily cause skin redness, burning, and blistering, so it should not be applied for too long.
4. Anti-cancer
Foreign studies have found that the sulfur compounds in garlic can promote the intestines to produce an enzyme or a substance called alliodorin, which can prevent cancer by enhancing the body's immunity. It blocks multiple pathways such as lipid peroxidation and anti-mutation, and eliminates the risk of intestinal tumors caused by substances in the intestines. However, it remains unclear how much of these enzymes need to be produced to effectively exert garlic's anti-tumor effects. In addition, the trace element selenium in garlic also has certain anti-tumor effects.
5. Treatment of impotence
Studies have shown that garlic does have the effect of treating impotence. Garlic benefits blood circulation, which is important for erectile function. It’s unclear what the mechanism is. The possible explanation is that garlic can stimulate the body to produce nitric oxide synthase, and nitric oxide synthase is an enzyme necessary for male erection. In addition, some scientific researchers have found through experiments on rabbits and mice that garlic can stimulate the secretion of male hormones and increase sperm count.
Modern medicine believes that blood health is an important factor affecting erectile function. Modern people often have problems such as hyperlipidemia due to bad living habits. In a sense, this is the reason for the increasing number of patients with erectile dysfunction.
Eating garlic can promote blood health and improve blood circulation, which can also help improve erectile function. This has a certain auxiliary effect on the treatment of impotence.
6. Anti-aging effect
Certain ingredients in garlic have antioxidant and anti-aging properties similar to vitamin E and vitamin C. Recommended way to eat: Egg yolk, garlic, beauty and anti-aging. Garlic can promote blood circulation; egg yolk is rich in vitamin E, which can inhibit active acid and slow down the aging of blood vessels and skin. The combination of the two complements each other and can not only exert a good anti-aging effect (blood vessels and skin), but also produce many benefits for the treatment of cold phobia or beauty.
7. Anti-fatigue effect
Some studies have found that pork is one of the foods rich in vitamin B1, and vitamin B1 combined with allicin contained in garlic can effectively It plays the role of eliminating fatigue and restoring physical strength.
In addition, this product can also be used to treat tinea capitis for external use.
3. What is the nutritional value of garlic?
Garlic is rich in copper. Copper is an indispensable micronutrient for human health. It is important for the blood, central nervous system and immunity. It has an important influence on the development and function of hair, skin and bone tissues, as well as the brain, liver, heart and other internal organs.
Rich in carbohydrates, it is an important substance that constitutes the body. It stores and provides heat energy, maintains energy necessary for brain function, regulates fat metabolism, provides dietary fiber, saves protein, detoxifies, and enhances intestinal function.
China is one of the countries with the largest garlic cultivation area and output in the world. Traditional Chinese medicine believes that garlic is pungent in taste and warm in nature. It enters the spleen, stomach and lungs, warms the spleen and stomach, eliminates accumulated diseases, detoxifies and kills insects. Garlic contains 43 kinds of sulfur volatiles, 13 kinds of sulfinic acid (such as allicin) esters, 9 kinds of amino acids, 8 kinds of peptides, 12 kinds of glycosides, and 11 kinds of enzymes.
In addition, alliin is a unique component of garlic. When it enters the blood, it becomes allicin. Even if it is diluted 100,000 times, this allicin can still kill typhoid bacilli, dysentery bacilli, Influenza virus, etc. The combination of allicin and vitamin B1 can produce allitiamin, which has the miraculous effect of eliminating fatigue and enhancing physical strength. The creatinine contained in garlic is an indispensable component for participating in muscle activity. It also has an effect on the production of semen and can greatly increase the number of sperm. This is what is meant by the so-called high energy after eating garlic.
Garlic can also promote metabolism, reduce cholesterol and triglyceride content, and has the effect of lowering blood pressure and blood sugar. Therefore, it has certain effects on hypertension, hyperlipidemia, arteriosclerosis, diabetes, etc. Garlic for external use can promote blood circulation in the skin, remove the aging cuticle of the skin, soften the skin and enhance its elasticity. It can also prevent sun exposure, prevent melanin deposition, remove spots and whiten.
Research at home and abroad has proven that garlic can block the synthesis of nitrosamine carcinogens in the body. So far, its anti-cancer effect is among more than 40 kinds of vegetables and fruits. According to the pyramid, garlic is located Top of the tower. Among the more than 100 components of garlic, dozens of them have individual anti-cancer effects. The nutritional value and efficacy of garlic 2
The nutritional value of garlic:
Each 100 grams contains 69.8 grams of water, 4.4 grams of protein, 0.2 grams of fat, and carbohydrates 23.6 grams, calcium 5 mg, phosphorus 44 mg, iron 0.4 mg, vitamin C 3 mg.
In addition, it also contains trace elements such as thiamine, riboflavin, niacin, allicin, citral, selenium and germanium. Contains about 0.2% volatile oil. The main component in the oil is allicin, which has a bactericidal effect. It is produced by the hydrolysis of alliin contained in garlic by the action of alliase. It also contains a variety of sulfide compounds composed of allyl, propyl and methyl groups.
Garlic contains "allinamine", which is many times more beneficial to the brain than vitamin B. Let children eat more onions and garlic at ordinary times, which can make the growth and development of brain cells more active. Garlic is warm in nature and pungent in taste; it enters the spleen, stomach and lung meridians.
Garlic is the richest source of organic germanium in daily food, and it plays an important role in preventing the spread of cancer cells. Garlic is also rich in selenium, which also has powerful anti-cancer effects. Selenium acts as an antioxidant in the form of glutathione peroxidase, thereby protecting the membrane. Garlic is also rich in superoxide dismutase, which also plays an important role in antioxidants.
Garlic contains 17 kinds of amino acids, of which the content of lysine, leucine, and valine is higher, and the content of methionine is lower. The content of essential amino acids in white-skinned garlic is lower than that of purple-skinned garlic. But the total amino acid percentage is slightly higher than purple garlic. The mineral element content in garlic is highest with phosphorus, followed by magnesium, calcium, iron, silicon, aluminum and zinc.
Effects of garlic
1. Anti-cancer
Foreign studies have found that the sulfur-containing compounds in garlic can promote the intestines to produce an enzyme or alliin. The substances in the intestine eliminate the risk of intestinal tumors caused by substances in the intestines by enhancing the body's immunity, blocking the formation of lipid peroxidation and anti-mutation. However, it is still unclear how much of these enzymes need to be produced to effectively exert garlic's anti-tumor effects.
2. Anti-aging effect
Certain ingredients in garlic have antioxidant and anti-aging properties similar to vitamin E and vitamin C.
3. Anti-fatigue effect
Some studies have found that pork is one of the foods rich in vitamin B1, and vitamin B1 combined with allicin contained in garlic can effectively Play the role of eliminating fatigue and restoring physical strength.
4. Protect cardiovascular system.
Epidemiological research results show that in areas where the average person eats 20 grams of raw garlic per day, the incidence of death from cardiovascular and cerebrovascular diseases is significantly lower than in areas where people do not have the habit of eating raw garlic.
1) Resist thrombosis. Studies have found that the essential oil in garlic can inhibit platelet aggregation and prevent thrombosis.
2) Clinical study results on reducing blood lipids show that subjects who consumed 50 grams of raw garlic daily for 6 days had significantly lower serum total cholesterol, triglyceride and low-density lipoprotein cholesterol levels. content before the test.
3) Reduce blood viscosity. Several studies have shown that smoking and drinking alcohol will significantly increase blood viscosity. However, if raw garlic is consumed at the same time, this adverse effect will be partially offset.
4) Lower blood pressure. If patients with mild hypertension eat a few cloves of garlic soaked in vinegar every morning and drink two tablespoons of vinegar juice, their blood pressure will be lowered after half a month. In addition, patients with high blood pressure who often consume raw garlic can also benefit from lowering blood pressure.
5. Bactericidal effect:
Garlic is a natural plant broad-spectrum antibiotic. Garlic contains about 2% allicin. Allicin has a strong bactericidal effect. After it enters the human body It can react with the cystine of bacteria to form a crystalline precipitate, destroying the sulfhydryl groups in the sulfur amino organisms necessary for bacteria, causing bacterial metabolism to be disordered, making it impossible to reproduce and grow.
The bactericidal ability of garlic is 1/10 of penicillin, and it is effective against a variety of pathogenic bacteria such as Staphylococcus aureus, meningitis, pneumonia, Streptococcus aureus, diphtheria, dysentery, typhoid fever, paratyphoid fever, Mycobacterium tuberculosis and Vibrio cholera. Bacteria, all have obvious inhibitory or strangulating effects.
In addition, it can kill a variety of pathogenic fungi and parasites such as hookworms, pinworms, and trichomoniasis. Therefore, eating raw garlic is an effective way to prevent influenza and intestinal infections. However, it should be noted that allicin is easily destroyed at high temperatures and loses its bactericidal effect.
6. Improve glucose metabolism
Studies have confirmed that eating raw garlic can improve the glucose tolerance of normal people. It can also promote the secretion of insulin and increase the utilization of glucose by tissue cells. , thereby lowering blood sugar levels.
7. Anti-allergic effect
Eating raw garlic every day can reduce the degree of allergic reactions, especially allergies caused by temperature changes. The best approach is to start eating raw garlic a few weeks before allergy season begins.
2. Can pregnant women eat garlic?
Pregnant women can eat garlic, but it must be in moderation. Excessive consumption is harmful to health.
Benefits of eating garlic for pregnant women:
1. Protein supplement: Garlic is rich in nutrients, such as protein, fat, sugar and a variety of minerals and vitamins.
2. Promote blood circulation: Eating some garlic is good for health. Garlic can promote the blood circulation of the human body. 3. Bactericidal effect: More importantly, the allicin in garlic is very It has a strong bactericidal effect, so people often add some garlic to cold dishes to enhance flavor and sterilize.
Disadvantages of excessive consumption of garlic by pregnant women. Although garlic sterilization has evidence, it cannot replace vaccines and drugs and play the same role. Garlic cannot fundamentally prevent influenza A (H1N1). Therefore, pregnant women should not use garlic as a substitute for preventing and treating influenza, but should take more active and scientific preventive measures.
In addition, pregnant women should eat garlic in moderation, because eating too much garlic may cause some adverse reactions. Allicin contained in garlic is relatively pungent. Excessive consumption may cause irritation to the gastric mucosa and intestinal wall. In severe cases, it may cause gastric cramps and diarrhea.
Therefore, it is best for pregnant women not to eat too much raw garlic. In addition, they should not eat it on an empty stomach. People with weak constitution and gastrointestinal weakness should eat less raw garlic.
3. What are the ways to eat garlic?
There are many ways to eat garlic. Of course, from the perspective of its efficacy, eating raw garlic paste is the best way. If you can't stand the strong garlic flavor, you can also add it to dishes as a side dish. Many people think that garlic has a peculiar smell, but even so, many people still like to eat it. If you are worried about bad breath after eating garlic, you might as well drink some strong tea or chew gum.
1. Mash it and eat it
Garlic contains effective substances such as alliin and alliinase. After being crushed, they will come into contact with each other, thus forming a health-care effect. The action of allicin. Therefore, it is best to mash garlic and eat it, and put it aside for 10 to 15 minutes before eating it, which is beneficial to the production of allicin. After being mashed, minced garlic can be added to dishes and eaten as an ingredient.
2. Eat it raw
During the heating process, the content of organic sulfides that play an antibacterial role will gradually decrease. The higher the temperature, the faster the decrease. Therefore, it is not easy to eat cooked garlic. Effectively achieve sterilization effect. Using raw garlic in cold dishes and using garlic paste mixed with vinegar and a small amount of sesame oil as a sauce when eating dumplings are all very healthy ways to eat.
3. Egg and garlic paste
Warms the stomach, dispels cold, regulates qi and reduces qi. Used for cold stomach and abdominal pain, anorexia and vomiting. Method: Boil four eggs and peel them, add peppercorns, aniseed, cinnamon and dried ginger and simmer for about 1 hour, take out, mash and let cool. Mash 6 to 8 cloves of garlic with salt into a paste, mix with eggs, and eat it as a vegetable to treat cold stomach pain and stomach qi. Just eat one egg at a time. Eating more will affect your appetite.
4. Taboos on eating garlic
Garlic is a good seasoning and a natural agent. It has a certain irritation, so when eating it, everyone must pay attention to the relevant taboos. In addition, some friends with special physiques are not suitable for eating garlic, so it is best to pay attention to dietary taboos.
1. Allicin has a certain stimulating effect on the gastrointestinal tract. Eating too much raw garlic can easily cause acute gastritis. Long-term excessive consumption can also easily cause eye discomfort. Therefore, for people with poor gastrointestinal function, it is best not to exceed 1 valve per day; for people with good gastrointestinal function, it is best not to exceed 2 to 3 valves per day.
2. Avoid eating garlic on an empty stomach to prevent acute gastritis; in addition, do not eat garlic for a long time.
3. Patients with liver disease, non-bacterial diarrhea, eye disease, stomach disease, duodenum disease, and cerebral hemorrhage are best not to eat garlic.
4. Garlic is pungent and warm, and pungent can dissipate qi and blood, so people with qi and blood deficiency should use less. Warming can help fire, so if there is fire in the lungs and stomach, it should not be used too much for those with five heart upsets and heat.
5. When taking heat-tonifying medicine, it is best not to use it with garlic to prevent it from generating heat and adding heat to the fire.
6. People who usually have bad breath, body odor, or severe acne should use less garlic.
7. Garlic, onions and other pungent and warm foods should not be eaten with honey to avoid causing abdominal discomfort or diarrhea. The nutritional value and efficacy of garlic 3
1. The value and taboo of eating garlic
Garlic is an ancient medicinal and food treasure. There is a saying that "when garlic is on the market, pharmacies close". In ancient Egypt in 4000 BC, the king ordered the construction of the pyramids. In order to prevent the slaves from contracting the plague, he required them to chew a few pieces of raw garlic when eating.
Research has found that garlic is rich in nutrients. In addition to protein, vitamins E, C, calcium, iron, selenium, germanium and other trace elements, it is also rich in 17 kinds of amino acids, 8 of which are essential for the human body. The germanium content in garlic far exceeds that of Korean ginseng, green tea, black tea, etc., and organic germanium has been proven to have anti-tumor activity.
To exert the different effects of garlic, different ways of eating are needed. For example, when preventing epidemic colds, you can take 2 slices of raw garlic; when you have headaches, cold nose, aversion to cold, and fever, use garlic, scallions, Take an appropriate amount of ginger in equal parts, decoct the soup and take it warmly, and sweating will be cured. When suffering from dysentery, you can use 2 heads of garlic to cook rice porridge and drink it; to prevent or treat primary hypertension, you can eat one or two cloves of sweet and sour garlic on an empty stomach every morning, and drink a small amount of vinegar.
Since allicin is resistant to heat, it will decompose quickly when exposed to heat, and its bactericidal effect will be reduced accordingly. Therefore, to prevent and treat infectious diseases, garlic should be eaten raw. When eating, it is best to mash the garlic into a puree and leave it for 10-15 minutes. Use chopped raw garlic in cold dishes, and use vinegar and a small amount of sesame oil to make garlic paste when eating dumplings. These are all very healthy ways to eat.
Some people can’t stand the strong taste of garlic. After eating, you might as well chew tea leaves for a while, or eat a few jujubes, which can effectively remove bad breath.
In addition, garlic can also be eaten with other ingredients. For example, pomfret, saury, and herring are rich in unsaturated fatty acids. Eating them roasted with garlic can help keep blood vessels young.
It should be reminded that patients with eye diseases, people with strong deficiency fire such as frequent fevers, hot flashes and night sweats, hepatitis patients, and people with gastrointestinal diseases such as gastric ulcers and duodenal ulcers should not eat garlic.
2. Things to know when purchasing garlic
Depending on the variety, garlic is divided into purple-skinned garlic and white-skinned garlic. Purple-skinned garlic has a strong spiciness and is generally eaten in the north; white-skinned garlic has a mild spiciness and is mostly eaten in the south.
Look at the fullness. You should carefully look at the garlic cloves. Generally, if the concave grooves between the two garlic cloves are clearly spaced, it means the garlic has large particles and is highly mature. If the outer ring feels smooth and round like an orange, it means the garlic is small and not mature enough. In addition, some garlic is very plump. The top of the garlic is split, and the garlic cloves are scattered one by one, but they are still held together by the garlic core below. This kind of garlic is also very good.
Look at the flaws. Touch the garlic cloves. If some are soft or have holes, it may be moldy or broken and should not be purchased. There are also some garlics that have sprouted. Although they are edible, their nutritional value is very low, so it is not recommended to buy them.