Perfect match! Eating pork with raw garlic, nutritionist: The surprising secret is...

If the food is well matched, the nutrition will be enhanced. However, if the food is matched with the wrong "pig-like teammates", it may cause eating problems! The delicious, sweet and chewy "Garlic Pork" is a must-have on the Taiwanese table. Why do we eat pork with raw garlic instead of other spices? Nutritionists say that eating pork and raw garlic together is a perfect match, as it can replenish the nutrients lost in the pork during the cooking process and increase the nutrient absorption rate!

Pork is rich in B1 and is easily lost during heating

Nutritionist Lin Shihang said that pork is rich in nutritional value, contains abundant high-quality protein, and is a good source of all essential amino acids for the human body. Pork is rich in vitamin B1, as well as vitamin B2, minerals and other nutrients, which can provide us with calories and nutrients necessary for life.

However, after pork is cooked and heated, the vitamin B1 content in it will be reduced by about 50%. If you only eat pork at this time, you will only get half of the vitamin B1, which is a pity. At this time, you need to rely on a secret weapon to save the day, and the best partner for pork is raw garlic. When it comes to the benefits of garlic to the human body, it can lower blood pressure, blood lipids, cholesterol, and increase immunity.

Raw garlic contains active substances that can increase the absorption rate of vitamin B1

Nutritionist Lin Shihang said that there are some "sulfur" compounds in garlic, one of which is commonly known as "allicin", which is the main source of garlic's unique spicy flavor. The precursor of allicin is a phytochemical called Alliin, which is very rich in raw garlic. When we eat raw garlic, we will slowly crush it in our mouth. The enzyme in the garlic will react and convert Alliin into the active substance Allicin, which then enters the human body.

When eating pork with raw garlic, the active substance Allicin can increase the absorption rate of vitamin B1 in pork, making it a perfect complementary combination.

When eating pork with raw garlic, the active substance Alligin can increase the absorption rate of vitamin B1 lost in the cooking process of pork, making it a perfect complementary combination.

Garlic has many functions of sterilization and anti-cancer

Alliin, Allicin and related derived phytochemicals are collectively called "sulfur-containing compounds" because they contain sulfur groups. "Sulfur-containing compounds" have antibacterial and anti-inflammatory effects, and have inhibitory and killing effects on a variety of cocci, bacilli, fungi and viruses. In addition, garlic also contains "selenium-containing compounds", which help prevent cancer.

[Nutritionist's Tips]:

Please note that garlic is best eaten raw or mashed so that its nutrients can be fully absorbed and will not be destroyed by high temperatures. Although eating garlic is good for your health, eating too much raw garlic is not good for your health. Garlic itself is spicy, so people with gastric ulcers, diarrhea or those taking medication should be careful.

As for choosing garlic, it is recommended to choose large ones with tight coating, large and uniform cloves, and strong flavor, which are more spicy and delicious. The weather in Taiwan is relatively hot and humid, so you should also pay attention to whether the garlic has mold spots to avoid eating these molds.