Garlic seedlings can reduce lipids and prevent cancer

Garlic seedlings can reduce lipids and prevent cancer

Garlic seedlings can reduce lipids and prevent cancer

Guide: We all know that garlic is not only rich in nutritional value, but also bactericidal.

But the garlic taste is too irritating, and people with a weak stomach will not be able to bear it, and even have a “burning stomach” reaction.

In fact, if you are not used to garlic, you can get the same benefits from garlic seedlings.

Garlic sprouts, also known as green garlic, are green sprouts from the embryonic development of garlic to a certain period.

The spicy taste of garlic seedlings is lighter than that of garlic. In addition, the garlic aroma it has can add a small amount of flavor, so it is more easily accepted by others. It is often used as a vegetable cooking method and an indispensable side dish for Sichuan cuisine when making hot pot meat.

In some ways, the nutritional value of garlic seedlings exceeds that of garlic.

Its dietary fiber, vitamin C, vitamin A, carotene and other nutrients are higher than garlic.

At the same time, garlic seedlings also contain allicin, so it has similar health functions as garlic.

Garlic seedlings have strong bactericidal and bacteriostatic capabilities, can effectively prevent diseases caused by environmental pollution such as influenza, enteritis, and can also promote the absorption of vitamin B1, accelerate metabolism, and quickly restore physical strength.

Garlic seedlings also have a significant effect on lowering blood lipids and preventing coronary heart disease and arteriosclerosis, which can prevent the formation of blood clots, and also protect the liver, which can prevent cancer.

Garlic seedlings should not be cooked too softly, so as not to damage the allicin.

When cooking the garlic sprouts, just fry in the wok over a high fire until the aroma of the vegetables escapes, and immediately serve it to enjoy the refreshing flavor.