Powerful sterilizing and antibacterial action, blood pressure-cholesterol control
These days, even young people enjoy eating garlic. Garlic bread is a staple, and there are also garlic specialty restaurants with garlic in them. Many products and dishes are being released that reduce the unique smell of garlic and maintain its health benefits. What properties of garlic are so good? Let’s look at the nutritional content once again.
Unexpected protein – essential amino acids… rich in various vitamins and nutrients
According to the National Standard Food Ingredients Table, 100g of garlic contains 6.99g of protein that helps maintain muscle and metabolism. There are also 2136 mg of essential amino acids that must be consumed through food. It contains a variety of nutritional ingredients, including vitamin A that boosts immunity, vitamins B1 and B2 that are good for stabilizing the nervous system, vitamin C that reduces free radicals that are harmful to the body, and niacin that slows down aging. Scordinine contributes to the tonic effect and muscle improvement.
Spicy is the key… Powerful sterilizing and antibacterial action, blood pressure-cholesterol control
The key to garlic is allicin, which gives it a spicy taste. It has the effect of reducing food poisoning bacteria through its strong sterilizing and antibacterial effects. According to the National Institute of Agricultural Sciences, it lowers blood pressure and cholesterol levels. It helps prevent platelets from clumping, inhibits the formation of blood clots in blood vessels, and reduces the risk of stroke (cerebral infarction-cerebral hemorrhage). Garlic is good for reducing neutral fat when eating meat. In particular, it helps reduce benzopyrene, a carcinogen produced when eating burnt meat.
It also contributes to the prevention of stomach cancer… Synergistic effect with the same vegetables, lilies, green onions, and onions.
Eating garlic regularly also helps prevent stomach cancer. According to the National Cancer Information Center, research results from the World Cancer Research Foundation (WCRF) confirmed the effects of phytochemicals from lilies and vegetables such as garlic, green onions, and onions. It has antioxidant properties that reduce damage to the body, improves immunity, regulates hormones, and kills bacteria and viruses. If you are concerned about the irritating nature of garlic, it is best to eat it roasted, pickled garlic, or pickled in vinegared garlic.
Who should be careful when eating garlic?
According to the National Institute of Agricultural Sciences, the sugar content of garlic is about 35 to 45°Bx, which is twice that of bananas and three times that of watermelons. Because of the spicy taste and aroma, you cannot taste the sweetness. This is because the carbohydrate content is high, around 32%. The spicy allicin ingredient can irritate the stomach lining, so people with weak stomach mucosa or gastrointestinal diseases should avoid it. Since warfarin interferes with blood coagulation, patients taking thrombolytics should be cautious.
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Reporter Kim Yong (ecok@kormedi.com)
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2024-01-30 11:14:00
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