Garlic, a common ingredient in our daily lives, has a rich history and nutritional value. It is native to western Asia, and for thousands of years, garlic has been widely used in culinary and medical fields across the globe for its unique taste and multiple health benefits.
1. The history of garlic.
The history of garlic can be traced back to ancient Egypt in 3000 BC. Ancient Greek and Roman physicians regarded garlic as a cure for a variety of ailments. In the Middle Ages, garlic was widely used to prevent plague. And in Asia, especially China, garlic is regarded as an important condiment, and the shadow of garlic can be seen in almost every dish.
Second, the nutritional value of garlic.
Antioxidants: Garlic is rich in antioxidants, such as allicin and sulfide, which can effectively remove free radicals in the body and delay aging.
Antibacterial: Allicin has an antibacterial effect and can prevent a variety of bacterial infections.
Anti-cancer: Studies have shown that certain components in garlic have anti-cancer effects and can prevent many types of cancer such as stomach cancer and lung cancer.
Lowers blood pressure: Some compounds in garlic are able to dilate blood vessels and lower blood pressure.
Improves cardiovascular health: Garlic helps lower cholesterol and improves cardiovascular health.
Improve immunity: The nutrients in garlic can enhance the body's immunity and improve resistance.
3. How to eat garlic better.
Although the nutritional value of garlic can be obtained by eating it raw or cooked, the heating process destroys active ingredients such as allicin, so it is best to eat it raw or chopped and slightly heated. At the same time, to avoid irritation of the stomach, it is best to consume it after meals.
In conclusion, garlic not only has a rich historical background, but it is also widely regarded as a healthy ingredient in modern times. Whether as a condiment or as a medical product, garlic has an important contribution to human health.