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大蒜营养价值很高,据分析,每100克新鲜蒜头,含蛋白质4.4克,脂肪0.2克,钙5毫克,磷44毫克,铁0.4毫克,还含有维生素B、C以及微量元素硒等,是一种很好的强身蔬菜。由于大蒜中含有0.1％的挥发油,内含大蒜素及其它物质,因此大蒜对多种细菌和真菌有较强的抑菌和杀菌作用。近年来国内外都有大蒜可以降低血脂,防治动脉粥样硬化和冠心病的报道。试验证明,每人每天吃15克大蒜(约4个蒜瓣),就能使血脂降低。此外,因大蒜有强烈的杀菌作用,能抑制胃中硝酸盐还原细菌的生长,从而能阻止亚硝胺的生成,可以预防胃癌的
Garlic nutritional value is high, according to the analysis, per 100 grams of fresh garlic, containing 4.4 grams of protein, 0.2 grams of fat, calcium 5 mg, phosphorus 44 mg, iron 0.4 mg, also contains vitamins B, C and trace elements such as selenium is a Kind of good health vegetables. Because garlic contains 0.1% of the volatile oil, contains allicin and other substances, garlic on a variety of bacteria and fungi have a strong antibacterial and bactericidal effect. In recent years, garlic at home and abroad can reduce blood lipids, prevention and treatment of atherosclerosis and coronary heart disease reports. Test proved that each person eat 15 grams of garlic (about 4 garlic), will be able to lower blood lipids. In addition, garlic has a strong bactericidal effect, can inhibit the growth of nitrate-reducing bacteria in the stomach, which can prevent the formation of nitrosamines, gastric cancer can be prevented