The nutritional value of garlic

Also known as garlic sprouts. Garlic is the green-green seedling of garlic and is eaten with its tender garlic leaves and leaf sheaths. Good quality garlic should be fresh, plant height above 35 cm, leaf color is green, not yellow or rotten, hair root white does not wither, and spicy flavor.

Garlic contains nutrients such as protein, carotene, thiamine, and riboflavin. Its spicy taste mainly comes from its contained liposome, which has the effect of awakening temper and eliminating food. It also has good bactericidal and antibacterial effects and can effectively prevent diseases caused by environmental pollution such as flu and enteritis. Chrysanthemum has a certain protective effect on cardiovascular and cerebrovascular diseases. It can prevent the formation of thrombus, while protecting the liver, inducing the activity of detoxification enzymes of hepatocytes, and blocking the synthesis of nitrosamine carcinogens. It has a certain effect on the prevention of cancer. .