What are the nutritional properties of garlic?

 garlic , scientific name Allium sativum, is a bulbous belonging to the genus Allium of the family Onion Family. It originates in the mountainous regions of Central Asia , but its cultivation is now widespread in all temperate areas of the world.

In Italy the most common varieties are white , pink and red . The white variety is grown between October and November and harvested between June and August, but it can be preserved and for this reason it is found on the market all year round. The red and pink varieties – grown in spring and harvested in summer – are preferably to be eaten fresh.

What are the nutritional properties of garlic?

In 100 grams of garlic there is an intake of 41 calories , divided as follows: 78% carbohydrates, 13% lipids and 9% proteins.

In 100 grams are also contained:

  • 80 g of water
  • 0.9 g of protein
  • 0.6 g of lipids (especially polyunsaturated fats)
  • 8.4 g of soluble sugars
  • 3.1 g of fiber
  • 5 mg of vitamin C
  • 1.3 mg of vitamin B3 (niacin)
  • 0.14 mg of vitamin B1 (thiamine)
  • 0.02 mg of vitamin B2 (riboflavin)
  • 5 µg of vitamin A (equivalent retinol)
  • 600 mg of potassium
  • 63 mg of phosphorus
  • 14 mg of calcium
  • 3 mg of sodium
  • 1.5 mg of iron .

Garlic also contains alicin .


When should you not eat garlic?

Consuming garlic can interfere with taking anticoagulant medications . If in doubt, consult your doctor.


What are the possible benefits of garlic

Rich in antioxidants , garlic also contains the precursors of allicin , a molecule characterized by antibacterial, antiviral and antifungal activity . This molecule also helps lower blood pressure and is therefore a valuable ally of cardiovascular health .

Some studies claim that consuming this bulb helps reduce the incidence of stomach cancer .


What are the contraindications of garlic

There are no known contraindications to the consumption of garlic .

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