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2007年,在北京召开了关于藏蒜的营养开发与利用研讨会。在研讨会之后,专家学者们对藏蒜的营养价值进行了分析论证。他们普遍认为藏蒜中大蒜素的含量比其他地区的大蒜高出一倍之多,VC等营养成分的含量也均比其他地区高。而且,藏蒜生长在地势高、日照长的高原地区,其种植的过程中不施加任何农药花费,没有工业化学类污染,这些条件促成了藏蒜所具有的优良品质,使其的推广价值很高。
In 2007, a seminar on the nutrition development and utilization of Tibetan garlic was held in Beijing. After the seminar, experts and scholars have analyzed the nutritional value of Tibetan garlic. They generally believe that the content of allicin in Tibetan garlic is twice as high as that of garlic in other regions, and the content of nutrients such as VC is also higher than that of other regions. Moreover, the Tibetan garlic grows in high altitude and sunshine plateau area, its planting process does not impose any pesticide cost, there is no industrial chemical pollution, these conditions contributed to possession of good quality garlic possession, so that the promotion value is very high.