Garlic is an indispensable condiment in our daily life. It can remove fishy and enhance flavor when cooking fish, meat, poultry and vegetables. Especially in cold dishes, it can enhance flavor and sterilize.
The garlic we eat is actually the bulb of garlic, which is different from the structure of the scale leaf of onion. The bulb of garlic is composed of bulb buds, leaf sheaths and shortened stems. Scale buds are the garlic cloves we like to eat, which is also the most flavorful part of garlic. As an important organ for the vegetative reproduction of garlic, it stores a lot of nutrients, especially rich carbohydrates, so the roasted garlic will have a unique sweet and soft taste, thanks to the fructose and starch in it.
1.Anti-Aging:Certain ingredients in garlic have antioxidant and anti-aging properties similar to vitamin E and vitamin C.
2.Anti-allergy:Eating raw garlic every day can reduce the degree of allergic reactions, especially allergies caused by temperature changes.
3.Prevent cardiovascular disease:Garlic can reduce the deposition of the inner wall of blood vessels, reduce arterial blockage, stroke and myocardial infarction, etc.; can reduce blood lipids and blood viscosity, resist platelet aggregation, and reduce the occurrence of heart disease, cerebral thrombosis and cerebral hemorrhage.
4.Improve hair:The volatile oil in garlic can speed up the blood flow to the sebaceous glands and hair follicles and promote hair growth.
5.enhance immunity:The fat-soluble volatile oil in garlic can improve the phagocytic function of macrophages, thereby enhancing immunity