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本帖最後由 cucumber 於 2022-2-5 10:49 編輯
蒜的鱗莖(即大蒜、蒜頭)是人類日常生活中不可缺少的調料,生食加熱均可。蒜在烹調魚、肉、禽類和蔬菜時有去腥增味的作用,特別是在涼拌菜中,既可增味,又可殺菌。蒜薹和蒜苗在中餐中經常作為蔬菜,烹調後食用。歐美西餐中,則常以大蒜配合橄欖油炒香增味,中餐亦用,只是改用中國常見的花生油、豆油等類。
蒜含有大蒜素。《本草綱目》記載蒜可治療便毒諸瘡、產腸脫下、小兒驚風。現代醫學認為大蒜能提高免疫力,提高人體淋巴T細胞、巨噬細胞等免疫系統轉化能力。將新鮮的大蒜切片或搗碎後生吃有助於心臟健康。醫學上被用來驅除腸內的寄生蟲。此外,有研究認為大蒜中的有機硫化合物能有效抑制大腸癌細胞。
(https://zh.wikipedia.org/wiki/%E8%92%9C#%E7%94%A8%E9%80%94)
/02 2022
In the typical serving size of 1–3 cloves (3–9 grams), garlic provides no significant nutritional value, with the content of all essential nutrients below 10% of the Daily Value (DV) (table). When expressed per 100 grams, garlic contains several nutrients in rich amounts (20% or more of the DV), including vitamins B6 and C, and the dietary minerals manganese and phosphorus. Per 100 gram serving, garlic is also a moderate source (10–19% DV) of certain B vitamins, including thiamin and pantothenic acid, as well as the dietary minerals calcium, iron, and zinc (table).
The composition of raw garlic is 59% water, 33% carbohydrates, 6% protein, 2% dietary fiber, and less than 1% fat.
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