garlic nutrition
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Garlic is a plant that belongs to the Allium (onion) family. It is closely related to onions, shallots and leeks. It is cultivated in many part of the world and is a popular ingredient in cooking.

Garlic with its pungent irresistible aroma is good in certain dishes, but there is actually more to it. The aroma is so captivating that is has long been used as a flavor booster in curries, stir-fries, pastas, meat preparations, etc.

Aside from its aroma, garlic is also considered as a healthy herb, because of its active chemical compound allicin, which is a wonderful therapeutic agent with many medicinal properties.

It is this compound; allicin which is responsible for the pungent savour and perculiar smell of this herb.

It is not uncommon to see many people used this spice in their favorite dishes; this can be attributed to the numerous garlic health benefits.

Some of the most common health benefits of garlic include; fight against heart disease, fight cold, cough and lowers blood pressure.

However, it is worthy of note that this plant is the oldest medicinal plant variety or spice in existence. It is dated back to over 3,000 years ago.

Garlic Nutrition Facts

Every 100 grams of this precious herb contains close to 150 calories, 33 grams of carbs, and 6.36 grams of protein.

It also contains useful minerals such as phosphorous, calcium, selenium, magnesium, manganese, potassium, iron as well as some amount of trace elements like iodine, sulfur and chlorine.

Garlic is also a rich source of vitamins B1, B2, B3, B6 and C.

Garlic is also a source of sulphur-containing organic compound, allicin which is found in fresh, crushed or chewed garlic. This compound has anti-bacterial and anti-fungal properties.

Amazing Health Benefits of Garlic

If you are so keen and enthusiastic about learning more about the health benefits of garlic, sit back and read our 7 amazing health benefits of garlic.

1. Cancer Prevention

Regular consumption of garlic reduces the risk of several types of cancers including colon, stomach and esophageal cancer.

Studies show a correlation between daily consumption of garlic and prevention of stomach and colorectal cancers.

Garlic aids in the production of anti-carcinogenic compounds and also reduces the occurrence of tumors associated with breast cancer.

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