The Nutritional Value Of Garlic

Garlic is rich in nutrients and also has good therapeutic and medicinal value. Garlic bulbs are rich in proteins, oligosaccharides, polysaccharides, as well as fats, minerals, and more. 100g of fresh garlic contains 4.4g of protein, 0.2g of fat, 23g of carbohydrates, 0.7g of crude fiber, and 1.3g of ash. Garlic also contains abundant sulfur-containing compounds, among which allicin has medical and health functions such as sterilization, antibacterial, anti-cancer, and anti-aging. The precursor substance of allicin is allicin. Allicin in garlic exists in a stable and odorless form, and forms a colorless oily substance called allicin under the catalysis of alliinase. In recent years, people have attached increasing importance to garlic. Garlic products have also become one of the most respected health foods in the world today. Since Pasteur clearly proposed in the 19th century that allicin has certain antibacterial activity, many scholars have become interested in this research. Due to its strong bactericidal ability and wide antibacterial spectrum, allicin is also known as a "natural broad-spectrum antibiotic of plant origin". In recent years, domestic and foreign scholars have conducted research on the application of allicin in various fields such as medicine and animal husbandry