生蒜和生葱在切开或挤压时,能产生刺鼻气味,葱还具有催泪性,生吃有麻辣感觉,熟食则完全不同,这已为我们大家所熟悉,那么为什么生葱、生蒜有刺鼻气味呢?当然,这一特性与它们的化学组成是密不可分的。就拿蒜来说吧,蒜含有丰富的营养:有大蒜素、蛋白质、脂肪、糖类、维生素A、B、C、钙、磷、铁等。 Raw garlic and raw onions when cut or squeezed, can produce pungent odor, onion also has tear, raw feeling of spicy food, cooked food is completely different, which is familiar to all of us, then why green onions, raw Garlic has a pungent smell? Of course, this feature and their chemical composition are inseparable. Take garlic, garlic is rich in nutrients: allicin, protein, fat, carbohydrates, vitamins A, B, C, calcium, phosphorus, iron and so on.