What are the nutritional values ​​of garlic sprouts? How to choose garlic sprouts

Garlic stalks, also known as garlic hairs, are the flower stems that come out of the garlic shoots. They are one of the vegetables that people like to eat. Garlic stalks are widely distributed in my country and are grown in all parts of the country. They are one of the vegetable varieties with the largest storage volume and the longest storage period in my country's current vegetable cold storage industry. They are very good functional health vegetables. So, what are their nutritional values? Please continue to browse and watch!

Contents of this article

1. What are the nutritional values ​​of garlic sprouts?

2. Selection of garlic sprouts

3. How to keep garlic sprouts fresh

What are the nutritional values ​​of garlic sprouts?

Garlic shoots are very nutritious, including protein, fat, carbohydrates, dietary fiber, vitamin A, vitamin C, vitamin E, carotene, thiamine, riboflavin, niacin, niacin, calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, copper, manganese and other nutrients needed by the human body, as well as allicin and allicin.

Garlic sprouts contain carbohydrates, crude fiber, carotene, vitamin A, vitamin B2, vitamin C, niacin, calcium, phosphorus and other ingredients. The crude fiber contained in it can prevent constipation. Garlic sprouts are rich in vitamin C, which has obvious effects on lowering blood lipids, preventing coronary heart disease and arteriosclerosis, and preventing the formation of blood clots. It can protect the liver, induce the activity of liver cell detoxification enzymes, block the synthesis of nitrosamine carcinogens, and thus prevent the occurrence of cancer. Garlic sprouts contain capsaicin, whose bactericidal ability can reach one-tenth of penicillin. It has a good killing effect on pathogens and parasites, and can prevent influenza, prevent wound infection and deworming.

Selection of garlic sprouts

Too thin garlic shoots taste bland, too thick ones are hard to cook and chew, medium-thick garlic shoots taste best. Pinch off a small section of the root of the garlic shoots. If it is easy to pinch off, it means it is fresh. Don't pinch too much to avoid waste. It is recommended that you choose dark green ones, which feel a little tenderer. Check if there are any external injuries or if they are wilted. The roots and tops of fresh garlic shoots are relatively neat, uniform in thickness and round.

How to keep garlic sprouts fresh

1. The storage warehouse must be thoroughly disinfected and sterilized before the product is stored. Warehouse fumigation disinfectant can be used, 500 grams per 100 cubic meters.

2. The quality standards should be moderate maturity, completeness without deformity, bright green color, crisp texture, no swelling of the moss buds, no aging at the base of the moss stems, no obvious diseases or mechanical damage (such as scratching the moss), uniform thickness, and the moss stem length should be no less than 30 cm.

3. It is best to choose garlic shoots harvested in the early stage, and be careful not to harvest them after rain or with dew.

4. After harvesting, it is strictly forbidden to expose the fruits to the sun or leave them at room temperature for too long. Try to store them on the same day they are harvested, and the longest time should not exceed 48 hours.

5. Garlic shoots that cannot be stored in time should be placed in a cool place and avoid large amounts of accumulation, which will cause the tips of the shoots to turn yellow.

6. Garlic shoots that have begun to wilt and fade, that have become hot inside the pile, or that have been exposed to rain or soaked in water during storage cannot be stored.

7. When selecting and sorting, be sure to remove products that are injured, have swollen buds, faded, have soft strips, and have scratched moss, and remove residual leaf sheaths. Moss that have shrunk at the base or have uneven broken ends that are inclined or rat-tail-shaped should be pruned, and knotted moss tips should be untied.

8. When pre-cooling on the shelf, the food should be spread out evenly and neatly according to the design of the storage rack, and the thickness should not exceed 30 cm.

9. After the temperature of garlic shoots drops to 0℃, they need to be treated for corrosion. You can use vegetable preservative fumigant, 3-5g per cubic meter, or vegetable liquid preservative, diluted 30 times. Each bottle can process 4 tons of garlic shoots.

10. Check the plastic bags for leaks. If any holes or damage are found, seal them securely with transparent tape.

11. Garlic sprouts can be bagged only after they have been treated for preservation and the temperature has dropped to 0°C. Bags should be packed according to the designed packaging capacity, such as 600mm×1100mm, 30 jin (15 kg); 700mm×1100mm, 40 jin (20 kg), and the error in packing should not exceed 5%.

12. The bagging should be done on the rack. After the whole warehouse is loaded, the bags should be tied uniformly. When tying, a certain gap should be left at the bag mouth to keep the moss tip loose. For silicon window bags, the silicon window should be facing upwards.

13. The suitable storage temperature is 0℃±0.5℃ and the humidity is 90-95%.

14. The warehouse should be ventilated regularly, generally once a month and a half. When ventilating, the following should be noted: First, it should not be done at the same time as opening the bags for air; second, it should be done when the outside temperature is the lowest during the day.