Garlic (Allium satium Linn) belong to the family Amaryllidaceae is the second most important bulb crop after onion.
Also, garlic is related to onion, shallots, and leeks. It is a herb grown all over the world yet it is believed to be originated from Siberia. It is the second most cultivated allium after onion.
Commonly Known as
In India, it is commonly known as lahasun.
Nutritional Profile of Garlic
Nutritional profile per 100 gms
- Calories: 149
- Protein: 6.4g
- Carbohydrate: 33g
- Fiber: 2.1g
- Fat: 500mg
- Sodium: 17mg
- Potassium: 401mg
Source: USDA & Google
According to the Integrated Blood Pressure Control journal, hypersensitive individuals are benefited from the extracts of aged garlic as it has the potential to lower the blood pressure. Although, further studies are required in context to this statement.
Reduces Cholesterol Levels
Allicin compound is found in abundance in garlic. Moreover, this compound keeps a check on cholesterol and prevents LDL from oxidizing.
They are effective as a skin cleanser and an anti-biotic. It helps resolves many skin related problems like skin rashes, psoriasis, cold sores, and blisters.
Helps Improving Digestion
They help aid intestinal problems and for it to function better. Consuming it regularly will make digestion more steady.
The phytonutrients present in garlic helps in boosting immunity by reducing oxidative stress. Also, it increases strength and reduces fatigue.
Frequently Asked Questions
Can I eat garlic after it turned green?
If it has turned green or blue while cooking or pickling then it is safe to consume it. However, it won’t have any effect on the flavor.
Can garlic be refrigerated?
No. it is advisable to store garlic at room temperature for it to last for a few months.
How long can garlic be stored?
A whole bulb of garlic can be stored up to months. Moreover, if they are unpeeled can be stored for 10 days to a month.
What happens when you eat garlic?
When you eat them it can cause bad breath, a burning sensation in the mouth or stomach, heartburn, gas, nausea, vomiting, body odor, and diarrhea.