Garlic, perennial herb, allium of Liliaceae. The underground bulbs are divided into purple skin species and white species according to skin color. Spicy, pungent odor, edible or seasoning, can also be used as medicine. When the garlic was introduced into the country from the Western Regions in the Western Han Dynasty, it was popularly eaten by artificial cultivation.
nutrient content
Garlic nutrition is rich: 69.8 grams per 100 grams of water content, 4.4 grams of protein, 0.2 grams of fat, 23.6 grams of carbohydrates, 5 mg of calcium, 44 mg of phosphorus, 0.4 mg of iron, and 3 mg of vitamin C. In addition, it also contains thiamine, riboflavin, niacin, allicin, citral, and trace elements such as selenium and tellurium. Containing about 0.2% of volatile oil, the main component of the oil is allicin, which has a bactericidal effect. It is produced by the hydrolysis of alliin contained in garlic by the action of garlic enzymes. Also contains a variety of allyl, propyl and methyl sulfide compounds.
Garlic contains "garlic amine", the substance of the benefits of the brain than vitamin B, but also many times stronger. Allowing children to eat more green onions usually increases the growth of brain cells.
Garlic is warm, spicy and pungent; it enters the spleen, stomach and lungs. Yin Huo-wang and chronic gastritis ulcer patients should be careful to eat. External use can cause skin redness, burning, blistering, it should not be applied too long, skin allergies with caution.