Garlic is rich in nutrients: 100 grams contain 69.8 grams of water, 4.4 grams of protein, 0.2 grams of fat, 23.6 grams of carbohydrates, 5 milligrams of calcium, 44 milligrams of phosphorus, 0.4 milligrams of iron, 3 milligrams of vitamin C. In addition, it also contains thiamine, riboflavin, nicotinic acid, allicin, limonene, as well as trace elements such as selenium and germanium. The volatile oil content is approximately 0.2%. The main component of the oil is allicin, which has a bactericidal effect. It is produced by the hydrolysis of garlic amino acid under the action of garlic enzymes. It also contains various sulfur compounds composed of allyl, propyl and methyl groups.
Garlic contains “alliin”, a substance that benefits the brain much more than vitamin B. Encouraging children to consume more onions and garlic on a regular basis can stimulate the growth and development of brain cells.
Garlic
Garlic is warm in nature, with a pungent and neutral taste; it enters the meridians of the spleen, stomach and lung. Patients with yin deficiency and excessive fire, as well as those with chronic gastritis and ulcers, should use it with caution. Topically, it can cause skin redness, burning, blistering, so it should not be applied for too long. People with skin allergies should use it with caution.
Garlic has antibacterial and anti-inflammatory effects, can protect the liver, regulate blood sugar, protect the cardiovascular system, resist high cholesterol and arteriosclerosis, and prevent blood platelet aggregation. Nutritional experts have discovered that the extract of garlic has anti-tumor effects. It is recommended to consume 3-5 grams of raw garlic daily.
Although garlic has the functions of killing insects, detoxifying, dispelling cold, and promoting digestion, it belongs to the category of damp-heat foods. It also has a stimulating effect, which can stimulate the liver, lungs, stomach and eyes. People with liver heat or hepatitis, those with excessive stomach fire, those with eye pain or inflammation should avoid consuming it. Consuming too much garlic can harm the spleen, damage the lungs, harm the liver, damage the ears, cause phlegm and cough.