Garlic is fundamentally one of the essential medicinal plants, endowed with infinite properties and healthy characteristics beneficial to health.
Garlic has long been used in herbal medicine and is commonly referred to as a “miracle drug” for its ability to cure common ailments and severe diseases. Garlic is a unique combination of sulfur and flavonoids that has been scientifically proven to be beneficial if taken regularly as part of a diet.
Garlic is regularly used in cooking to add flavor, aroma, and taste to dishes besides making it nutritious and healthy, regarding this, check out the garlic in oil, produced by us in oil.
Garlic is one of the first signs of spring that grows in the woods and at the edges of the woods. It releases an intense garlic smell, especially when it is picked or if its leaves are chopped up.
This intense smell is attributable to allicin, a sulfur compound also present in garlic and with multiple positive effects on health.
Allicin is also the compound that gives the typical pungent taste.
Not only the leaves (preferably the young ones) are suitable to be chopped up, but also the buds and flowers. Garlic indeed has numerous beneficial properties, but one should not exaggerate the quantities. Its taste, not pleasant to everyone, however, automatically leads us to moderate its consumption.
Just as if it were a real medicine, we should consume raw garlic in small quantities and when needed. Among the side effects of excessive consumption of raw garlic, we find irritation to the intestinal walls and anemia.
Garlic health benefits
Antibacterial with antiviral benefits. These are the beneficial effects of garlic, and it has been shown to act against some infectious diseases as well as in the treatment of burns. (The garlic has been judged by the National Institute of Health as an excellent antiseptic.)
Also, garlic can help the body fight some allergies, and due to its anti-microbial properties, it could be a good treatment for coughs and other throat irritations.
Benefits of using garlic in reducing cholesterol levels. Apparently, the beneficial effects of garlic in reducing cholesterol levels depend on the health status of each person and gender; it was found that individuals with health problems, such as heart diseases or diabetes, benefited more than healthy individuals and especially women compared to men. In any case, such results may suggest that people with health problems and men in general, may benefit from higher “doses” of garlic.
Studies on animals, anti-inflammatory compounds of garlic extract, have found beneficial anti-arthritic effects, on the respiratory system and the musculoskeletal system.
Garlic nutritional values
Calories and nutritional values of garlic 100 g of garlic kcal 41.00, kJoule 171.00, Calories from proteins 9.00%, Calories from carbohydrates 78.00%
- Water 80 g
- Sugars 8.4 g
- Proteins 0.9 g
- Fats 0.6 g
- Cholesterol 0 g
- Total fiber 3.1 mg
- Sodium 3 mg
- Potassium 600 mg
- Iron 1.5 mg
- Calcium 14 mg
- Phosphorus 63 mg
- Vitamin B1 0.14 mg
- Vitamin B2 0.02 mg
- Vitamin B3 1.30 mg
- Vitamin A 5 µg
- Vitamin C 5 mg