Although there are about 20 families of vegetables widely cultivated in China, some common species or varieties are mainly concentrated in 8 families. Liliaceae: including leek, scallion, onion, garlic, leek, day lily, asparagus, lily, etc.
According to FAO 1990 statistics, 90% of VC and 60% of VA necessary for human body come from vegetables. In addition, there are many phytochemicals in vegetables, which are recognized as effective components beneficial to health. At present, the nutrients in fruits and vegetables can effectively prevent chronic and degenerative diseases, which is being discovered.
Expand the nutritional value of garlic
Garlic is rich in nutrition and has good therapeutic and medicinal value. Garlic bulbs are rich in protein, oligosaccharides and polysaccharides, as well as fats and minerals. 100g fresh garlic contains 4.4g protein, 0.2g fat, 23g carbohydrate, 0.7g crude fiber and 0.3g ash/kloc-0.
Garlic is also rich in sulfur-containing compounds, among which allicin has medical and health care functions such as sterilization, bacteriostasis, anticancer and anti-aging. The precursor of allicin is alliin. Allicin in garlic exists in a stable and odorless form, and forms colorless oily allicin under the catalysis of alliinase. In recent years, people have paid more and more attention to garlic.
Garlic products have also become one of the most respected health foods in the world. Since Pasteur clearly put forward that allicin has certain antibacterial activity in the19th century, many scholars have become interested in this research. Allicin is also known as "natural broad-spectrum antibiotics in plants" because of its strong bactericidal power and broad antibacterial spectrum.
In recent years, scholars at home and abroad have studied allicin in medicine, animal husbandry and other fields.
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