Description
Garlic,
perennial herb, Liliaceae Allium. The underground bulbs the split,
divided into Purple kinds of skin color and white species. Pungent,
irritating odor, edible or for seasoning, can also be used as
medicine. Garlic species of the Western Han Dynasty when introduced
into China from the Western Regions by the public eating breeding
by artificial cultivation.
Garlic nutrient-rich: *9.8 grams per **0 grams of water containing
4.4 g protein, 0.2 g fat, carbon
Garlic (*2)
Water, *3.6 g of the compound, 5 mg of calcium, *4 mg phosphorus,
0.4 mg of iron, vitamin C3 mg. In addition, it also contains
thiamine, riboflavin, niacin, allicin, citral, and selenium and
germanium and other trace elements. The volatile oil containing
about 0.2%, and oil, the main ingredient is allicin, has
bactericidal effect is contained in garlic alliin by the garlic
enzyme hydrolysis. Still contain a variety of allyl, propyl, and
methyl sulfide compound.
"Garlic amine containing garlic, the benefits of this substance on
the brain is also many times stronger than vitamin B. The peacetime
children eat more onion and garlic, and the growth and development
of brain cells can be more active.
Garlic and warm, spicy level; Rupi, stomach, lung. Yin Huo and
chronic gastritis, ulcer patients should Shensi. Topical can cause
skin redness, burning, blistering, it is not appropriate dressing
for too long, the skin allergy caution.
Acrid taste, garlic is a common flavoring on the table. Garlic has
a high nutritional value, experts said of the German the Garlic
Institute of day, eat garlic, sterilization detoxification, and
prolong life. People who eat garlic, the less chance of developing
gastric cancer than the people who do not eat nearly half. It is
recommended that everyone should be appropriate to eat
garlic
