What information is there about garlic and what are the characteristics of garlic?

Characteristics of garlic:

Garlic is a fibrous root system, and the main root groups are concentrated in the topsoil layer within the range of 25 cm, and the transverse root is within the range of 30 cm, and the root system is shallow and the root quantity is less. During the vegetative growth period, the stems are shortened and disc-shaped. After differentiating the flower buds, flower sprouts are extracted from the tip of the stem plate, but do not bloom, or only small purple flowers are produced without seeds.

The plant can form aerial bulbs in the total bracts of the flowering sprouts. The structure of the aerial bulb is not significantly different from that of garlic cloves, except that they are small enough to be used as sowing material. However, because the size is too small, it can only form a single head of garlic, and it can grow into a larger head of garlic by rebreeding it with a single head of garlic.

The leaves are alternate and symmetrically arranged, and their growth direction is perpendicular to the dorsovenral line of the garlic cloves. When sowing, the dorsoventral line of the garlic clove is parallel to the row direction, so that the leaves can receive more sunlight. The thickness of the pseudostem composed of leaf sheath is similar to the upper and lower thickness of the seedling stage, after the differentiation of the scale buds, due to the gradual expansion of the scale buds, the base of the leaf sheath with the thickening, when the bulb matures, because the nutrients accumulated at the base move inward to the scale buds, so the outer leaf sheath gradually dries up and shrinks into a membrane, wrapping the scale buds, so that the scale buds can be stored for a long time.

Each 100 grams of garlic contains 69.8 grams of residual 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, niacin, allicin, citral, selenium and germanium and other trace elements;

It can be seen that there are water, protein punches, fats, carbohydrates including sugars, calcium, phosphorus, iron, vitamin C, thiamine, riboflavin, niacin, citral, selenium, and germanium.

Each 100 grams of garlic contains 19.8 grams of water, 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, niacin, allicin, citral, selenium and germanium and other trace elements;

It can be seen that there are water, proteins, fats, carbohydrates including sugars, calcium, phosphorus, iron, vitamin C, thiamine, riboflavin, niacin, citral, selenium, and germanium.

Garlic was called Hu in ancient times, with pungent taste, warm nature, entering the spleen, stomach and lungs, warming the spleen and stomach, eliminating disease accumulation, detoxification and insecticidal effects. Garlic contains 43 kinds of sulfur volatiles, 13 sulfuric acid (such as allicin) esters, 12 glycosides and 11 enzymes. In addition, alliin is a unique component of garlic, when it enters the bloodstream, it becomes allicin, even if diluted 100,000 times, this allicin can still instantly kill typhoid bacillus, dysentery bacillus, influenza virus, etc.

Allicin combines with vitamin B1 to produce allitiamine, which has the miraculous effect of eliminating fatigue and enhancing physical strength. Creatinine contained in garlic is an indispensable ingredient for muscle activity, and the so-called energetic eating garlic refers to this. Garlic can also promote metabolism, reduce cholesterol content, and have the effect of lowering blood pressure and blood sugar, so it has a certain effect on hypertension and hyperlipidemia.

There are some allicins in garlic, which can have anti-aging, antioxidant and anti-cancer effects.

Sterilization. Note that garlic that is not spicy is not sterilized, so it has to be eaten raw.

It is used for dysentery, diarrhea, tuberculosis, detoxification, etc.

It has the effects of warming and digesting, stagnation, warming the spleen and stomach, dissipating accumulation, detoxification, and killing insects; It is mainly used for the treatment of food and drink stagnation, cold pain in the abdomen, swelling and fullness, diarrhea, dysentery, malaria, whooping cough, carbuncle swelling and poison, vitbald sores, snake bites, hookworms, pinworms and other diseases.

Looking at QQ space two days ago, an expert said that when eating, cut it and leave it in the air for about ten minutes before it is useful.

Eating it raw can prevent cancer, remove bacteria, and remove fishiness. It is a good condiment, edible, can be medicated, and can be eaten after a cold.

Applying garlic to the wound is very effective!

1. Antibacterial, bactericidal and virulent.

2. Lowering blood lipids, cholesterol, anticoagulation, preventing arteriosclerosis and cerebral infarction.

3. Eating it raw can prevent cancer.

Scientists have studied that garlic has the ability to cure cancer.

Antivirus, prevention of colds, fishiness, cancer prevention, there are many benefits.

Lowers blood pressure and sterilizes.

Prevention of oral diseases.

But it can affect vision

Traditional Chinese medicine believes that garlic has a pungent and warm taste, and enters the spleen, stomach, and kidney meridians. The main functions are detoxification, insecticide, stagnation, warming the spleen and stomach, eliminating disease accumulation, and can lead to dysentery, diarrhea, malaria, whooping cough, carbuncle swelling and sores, ringworm sores; It can also be used for food and drink stagnation, cold pain in the abdomen and abdomen, swelling and fullness, etc.

Since ancient times, there has been a saying that "garlic repels all diseases", and thousands of traditional Chinese medicine formulas have garlic ingredients. In the era of lack of medical treatment, garlic has become a good thing for people to treat diseases and fitness.

There's nothing else to say, it's probably a good thing!

1. Upper condiments.

2. Very good edibles.

3. Medicinal value.

Garlic has antibacterial, bactericidal and virucidal effects.

After 15 minutes of oxidation of minced garlic in the air, it can produce anti-cancer hormones, which have anti-cancer effects.

Traditional Chinese medicine believes that garlic has a pungent and warm taste, and has the effects of relieving stagnation, warming the spleen and stomach, turning meat, detoxifying and killing insects, and can cause symptoms such as dietary stagnation, abdominal cold pain, and diarrhea. After the garlic is simmered, the effect of warming the spleen and stomach is more significant, and it can diarrhea undigested food, **diarrhea.

Garlic originated in central and western Asia and has been introduced to China for more than 2,000 years. In this long cultivation process, garlic has gradually formed a relatively fixed type through natural variation and artificial selection in different ecological environments.

Garlic varieties in China are rich in resources, which can be divided into head type, sprout type, head sprout type, seedling type, seedling and sprout type according to the production purpose; According to the skin color, it can be divided into: red (purple) garlic, white garlic; According to the number of garlic cloves, it can be divided into:

Multiple cloves of garlic, few cloves of garlic. According to the different reactions to low temperatures, they can be divided into three ecological types: low temperature reaction sensitive type (poor cold resistance), low temperature reaction slow type (strong cold resistance) and low temperature reaction intermediate type (such as Xuzhou white garlic, etc.).

According to the length of the whole growth period, it can be divided into four types: very early maturity, early maturity, medium maturity and late maturity.

Teach you the six wonderful uses of garlic.