It s very nutritious, but why doesn t fresh garlic contain allicin?

Garlic is more common in the kitchen and is one of the vegetables. People eat some garlic appropriately, which has certain benefits for their body, after all, garlic is also rich in nutrients. According to a large number of data studies, it has been found:

Fresh garlic does not contain allicin. The reason for this is that fresh garlic contains a substance called alliin, which is produced when it is crushed or interacts with allicin. Let's take a look at garlic-related issues.

1. What other rich nutrients does garlic have?

Since garlic is an ingredient, it is more common in the kitchen, and it is also recognized by everyone. Mainly because it is rich in nutrients, such as garlic contains a lot of protein, fat, sugar, vitamins, calcium, phosphorus, iron and so on. But you also need to pay attention to the fact that garlic is a spicy food and must be used in moderation.

2. What is allicin

Allicin is an organic sulfide extracted from garlic and is commonly found in garlic, onions and other allium plants. Allicin has antibacterial and anti-inflammatory effects, and also has a good inhibitory effect on molds, viruses, and protozoa.

3. Why does fresh garlic not contain allicin?

The reason why fresh garlic does not contain allicin is mainly because fresh garlic contains a certain amount of alliin. This substance is mainly found in fresh garlic, and when it is crushed, it can chemically react with the allicin enzyme in garlic to produce allicin that is anti-cancer and sterilized.

Through the above introduction, it is estimated that most people have a simple understanding of garlic-related problems. I have to say that although garlic is more common in life, many people also prefer to eat garlic. But garlic is a spicy food after all, and excessive consumption of garlic may cause the body to become angry or have some other conditions, which is not conducive to physical health.

Because fresh garlic contains a substance called alliin, which is produced when it is crushed or interacts with allicin.

Because fresh garlic contains a certain amount of alliin, only when it is crushed, it will chemically react with the allicin enzyme in the garlic to produce allicin.

Fresh garlic does not contain allicin, the main reason is that this garlic is still very tender, and then it has not yet undergone a transformation process, it needs to grow slowly, and then this nutrient will be formed inside.

is from allicin.

Allicin: Allicin is a trithioallyl ether compound, which occurs naturally in the bulb of the lily plant garlic, and is a light yellow powder or light yellow oily liquid with a strong odor. When standing, there is the formation of oily precipitates. It is miscible with ethanol, ether and benzene.

It is unstable to hot alkalis and stable to acids. It is produced by the transformation of the present alliin in response to the action of allicinase. It is also found in the bulbs of green onions, which have a strong garlic smell and a spicy taste.

The smell of garlic comes from glucosides and allyl disulfides, which also include allicin.

Allicin exists in fresh garlic in a stable form of its precursor substance, alliin, and after physical crushing of fresh garlic, the alliinase in it is activated to decompose alliin into sulfur-containing compounds such as thiosulfinate.

Alliin is the most primitive sulfur-containing compound in garlic, which is cleaved by allicin enzymes. However, allicin is unstable and can be further decomposed to form more stable diallyl disulfide, diallyl sulfide, ahorene and trithiodipropylene.

Whole garlic is odorless and smells only when eaten, cut, squeezed, or destroyed in its tissues. This is because the alliin contained in whole garlic is colorless and odorless, but there is also an alliin enzyme in garlic cells, and the contact between the two forms allicin with a strong pungent odor. Allicin is the special smell of garlic**.

Mashed and eaten has the effect of health care

Garlic contains reasonable ingredients such as alliin and allicin, and when grinded, they come into contact with each other to produce allicin, which has health benefits. It is best to mash garlic into a puree and eat it, and you should put it for 10 to 15 minutes before eating, which is beneficial to the conversion of allicin.

The sterilization effect is very good when eaten raw

In the process of heating operation, the content of organic chemical sulfate with antibacterial effect will slowly decrease, and the higher the temperature, the faster it will decrease, so cooked garlic cannot effectively have the actual effect of sterilization. Garlic salad at home, and minced garlic mixed with vinegar and a small amount of sesame oil when eating zongzi are all very nutritious and healthy ways to eat.

Add a little sugar to the pot to maintain allicin

When using garlic in a pot, the water temperature is not suitable for too high, the cooking time can not be too long, the garlic is crushed and poured into the pot, and a small amount of sugar can be added if you love to eat sweetness, because sugar has a maintenance effect on garlic, it can reduce the destruction of allicin by high temperature.

Purple-skinned garlic is more antibacterial than white-skinned garlic

According to the color of the epidermis, garlic can be divided into white garlic, purple garlic, black garlic, etc., among which white garlic and purple garlic are more common. Compared with white garlic, purple garlic tastes more spicy food, the content of allicin is higher, and the actual antibacterial effect is more significant.

Garlic is more cancer-proof

Garlic is actually a garlic rhizome whose stalk is not nutrient-sufficient, underdeveloped, and cannot cause a double clove. Its bitterness is distinctive, with certain efficacy and effect, and the anti-cancer effect is higher than that of ordinary clove garlic.

Store in black spots

The newly sold garlic has a relatively high moisture content, so it should be air-dried before storage after buying it home, and it does not need to be placed in a bag. It is best to store garlic in a naturally ventilated, dry, black place to inhibit its germination. When storing, you should also adhere to the details of the epidermis, and use it at any time to peel it.

Garlic contains a variety of vitamins, which can prevent aging, anti-oxidation, beauty and beauty, anti-fatigue, anti-cancer, protect cardiovascular, lower blood pressure and blood lipids, improve metabolism, and anti-allergies.

The nutritional value of garlic is to be able to supplement some trace elements in the body, garlic is rich in alliin and alliinase, which has great benefits to the body, and can also play the greatest role, with antibacterial effect.

It can remove germs, improve the body's immune function, facilitate digestion of the gastrointestinal tract, resist cancer, and beautify the skin.

Garlic can supplement vitamins, help digestion, antiviral, sterilize, and prevent skin aging.

Yes. Garlic protects against various diseases. Garlic contains a certain amount of selenium, which has a certain preventive effect on cardiovascular system diseases, and can also inhibit the production of various tumor cancers to a certain extent.

Garlic can control the "three highs" garlic is rich in allicin, which can reduce cholesterol and achieve the purpose of lowering blood lipids.

Garlic is rich in fats, proteins, sugars, vitamins and minerals. Not only is it helpful to slow down the aging of blood vessels, but it can also slow down the decline of immunity.

The nutritional value is very high, eating some garlic regularly can promote digestion, can also reduce inflammation and sterilization, and can also supplement some trace elements, which can improve our own resistance.

The nutritional value is particularly high, and garlic, as a condiment, can not only improve freshness, but also play an anti-inflammatory role.

Garlic contains some trace elements such as sugar, vitamins, calcium, iron, phosphorus, selenium, and rich protein. It is beneficial, garlic has a certain sterilization and disinfection effect, and eating raw garlic can also better supplement some nutrients, but some people with bad stomach will eat it will affect the health of the body.

Garlic is also rich in protein and vitamins, as well as many mineral elements, as well as arithamide and flavin nicotinic acid, which has great medicinal value and health care effects; Eating raw garlic is very good for the body, except for the smell in the mouth, there is no other harm.

Garlic is rich in vitamins and proteins, and it is able to strengthen our immunity, prevent us from getting cancer, and become better, which is very good for the body.

Garlic is quite rich in nutrients, and it also has good therapeutic and medicinal value. Garlic bulbs are rich in protein, oligosaccharides, polysaccharides, fats, minerals, etc.

100g of fresh garlic contains protein as fat, carbohydrate as 23g, crude fiber as ash. Garlic is also rich in sulfur-containing compounds, among which allicin has health care functions such as bactericidal, antibacterial, anti-cancer, and anti-aging.

Due to the strong bactericidal power and wide antibacterial spectrum of allicin, allicin is also known as a "plant-based natural broad-spectrum antibiotic". In recent years, domestic and foreign scholars have conducted research on allicin in many fields such as medicine and animal husbandry.

The most important thing is allicin, which is suitable for the product of oxygen oxidation in the air, before eating garlic, cut it into cubes and eat, it is easiest to promote the absorption of allicin!

Main Nutrients:

Each 100 grams contains grams of water, proteins, fats, carbohydrates, calcium, phosphorus 44 mg, iron, vitamin C3 mg. In addition, it contains thiamine, riboflavin, niacin, allicin, citral, as well as trace elements such as selenium and germanium.

Main Differences:

1. Garlic is actually a garlic bulb that is undernourished, stunted, and cannot produce multiple cloves. Its spicy taste is unique, has a certain medicinal value, and its anti-cancer effect is higher than that of ordinary clove garlic.

2. Because the single-headed garlic has no cloves, and the garlic is a whole, the active ingredient allicin contained in garlic is higher than that of ordinary garlic, and the antibacterial effect is more obvious.

3. The spicy taste of one-headed garlic is strong, and the nutrients rich in nutrients are higher than that of ordinary clove garlic.

Edible value: Garlic is a common vegetable and condiment that can be eaten raw, processed into various foods or used as a cooking seasoning. Garlic is a good accompaniment to food, stewed fish, stewed meat can be used as a seasoning to remove the fishy smell, raw or mixed vegetables with garlic paste can be seasoned and sterilized, increase appetite, can also be processed into salty, sweet, fragrant, sour and other flavors of sugar garlic, vinegar garlic and other pickles.

There is no difference, single garlic and ordinary garlic are actually a variety, but the sowing time is different, the early autumn sowing is ordinary garlic, if the garlic seed is stored at low temperature for about two months, so that the germination time is delayed and then sown, there will be a part of the growth of single garlic.

There is no difference, but the molding is different due to different growth periods.

In the opinion of traditional Chinese medicine experts, compared with a large family's clove garlic, the one-headed garlic of "a single garlic" contains more allicin, and it is a natural medicine for sterilization, detoxification and treatment of all diseases.

Garlic heads are grown from a clove of garlic, if it grows a single head of garlic, the allicin in the garlic is not separated, and naturally contains more allicin than clove garlic. "Among them, purple garlic has a stronger flavor than white garlic, and the medicinal effect is better. In the ancient medical classics, the one-headed garlic is either mashed or sliced and applied to the affected area, which can be swollen and painful, chilblains, meat thorns, boils, toothaches, poisonous insect bites, etc.

From the perspective of internal consumption, the one-headed garlic is eaten cold after adding a little sugar, which is a trick to relieve vomiting and diarrhea and dysentery, and its warm properties are also suitable for people with colds, coughs or stomach colds to warm the stomach. In the long run, it is usually intended to eat more garlic, which can lower blood pressure and blood lipids, and prevent cancer (especially digestive tract cancer). ”

People who have one of the symptoms of dry stool, bad breath, mouth sores, fever or hot hands and feet, this kind of person is deficient in yin and fire, and eating one-headed garlic is equivalent to adding oil to the fire; The other type is people with eye discomfort and older people, and one-headed garlic has a side that hurts the liver and damages the eyes. "For the average person, it's great to be able to eat three in one meal. ”