Description

Fresh garlic, scientifically known as Allium sativum, is a culinary staple renowned for its strong, distinctive flavor and aroma. Used worldwide, garlic adds depth and complexity to dishes while offering significant health benefits. Its versatility extends beyond the kitchen, making it a valuable ingredient in traditional medicine and modern wellness practices.

Garlic (Allium sativum) is a bulbous plant in the onion family, known for its strong flavor and distinctive aroma. It has been used for culinary and medicinal purposes for thousands of years. Garlic is widely recognized for its health benefits, including its potential to boost the immune system and reduce the risk of various diseases. It is a staple ingredient in many cuisines around the world, valued for its ability to enhance the flavor of dishes.

Nutritional Profile

Garlic is low in calories but rich in vitamins and minerals, making it a healthy addition to meals:

• Calories: Approximately 149 calories per 100 grams.
• Protein: Contains about 6 grams of protein per 100 grams.
• Carbohydrates: Roughly 33 grams, primarily in the form of sugars and fiber.
• Vitamins and Minerals: Rich in vitamin C, vitamin B6, manganese, calcium, potassium, and selenium.

Health Benefits

1. Immune System Support: Garlic is known to enhance the immune system’s function, helping the body fight off infections and illnesses.
2. Antioxidant Properties: It contains antioxidants that help combat oxidative stress and reduce inflammation in the body.
3. Heart Health: Regular consumption of garlic may lower cholesterol levels, reduce blood pressure, and improve overall heart health.
4. Antibacterial and Antifungal Properties: Garlic has natural antimicrobial properties that can help combat various bacterial and fungal infections.
5. Cancer Prevention: Some studies suggest that garlic may have anticancer properties, particularly in reducing the risk of certain types of cancer.
6. Digestive Health: Garlic is known to promote healthy gut flora and improve digestive health.