onion, ginger and garlic are known as “kitchen three treasures”, which are indispensable condiments in people’s daily life. As for their health effects, there is a saying in the folk that “eating well onion, ginger and garlic will reduce the pain by half”, which means that the correct consumption of onion, ginger and garlic can prevent diseases and enhance physical fitness. Modern medical research on

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proves that this proverb has certain scientific truth. The organic sulfide in onion has antibacterial, anticancer, anti-inflammatory effects, and can scavenge free radicals in vivo, with antioxidant effect. In addition, scallion can promote blood circulation, improve nervous system function, prevent cardiovascular disease, memory decline have certain effect. Allicin in garlic can promote the absorption of vitamin B1 by human body. It has the functions of sterilization, reducing blood lipid and anticancer. It contains trace elements such as selenium and germanium. Gingerol in ginger can also enhance blood circulation, stimulate gastric juice secretion, stimulate intestinal tract, play a role in promoting digestion, stomach and appetite. In addition, scallion, ginger and garlic have strong antioxidant activity. When cooking, adding some onion, ginger and garlic can delay and reduce the damage of vitamin C. How can

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give full play to their health care effects? Scallion cut in the air after being placed too long, or high temperature heating cooking methods, will reduce the content of organic sulfide. Therefore, the best way to eat onion vegetables is to eat raw or stir fry for a short time. Allicin will also lose efficacy in case of heat, so try to eat it raw and mash it into mud for 10-15 minutes before eating, which is more conducive to the production of allicin. The boiling point of gingerol is very high, which can reach 240 ℃. Under normal circumstances, tender ginger has little pungent taste and can be used for stir frying or cold mixing, while old ginger is spicy, which is generally used for boiling soup and stewing meat. ▲

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