Allicin, in garlic, provides innumerable health benefits which include combating cold and cough, lowering, fighting heart ailments, and preventing disorders. It also helps relieve earaches, intestinal issues, excess gas, and wounds, and prevent cancer.
What is Garlic?
Garlic (Allium sativum) is a strong-smelling, pungent-tasting herb. It is a close relative of onion and is native to Central Asia. It has been used as a food-flavoring agent and as traditional medicine. Mankind recognized the curative qualities of this magic herb over 3,000 years ago. Sir Louis Pasteur, the scientist who discovered, effectively utilized the anti-bacterial qualities of this herb all the way back in 1858. A report in the Journal of Pharmaceutical Research suggested that while one clove per day may bring a vast improvement in your overall health, 2 to 3 cloves could prevent an attack of the common cold. World War I medical surgeons also used the garlic juice as an antiseptic for treating war wounds.
Garlic contains useful minerals such as phosphorus, potassium, magnesium, zinc, calcium, and iron, as well as trace minerals like iodine, sulfur, and chlorine. According to the USDA National Nutrient Database, it is a rich source of vitamins like folate, thiamine, niacin, and vitamin C, K, and B6. In terms of organic compounds, it is one of the rare sources of allicin, allisatin 1, and allisatin 2. The herb is very low in calories, saturated fats and sodium.
|Serving Size :|
|Total lipid (fat) [g]||0.5|
|Carbohydrate, by difference [g]||33.06|
|Fiber, total dietary [g]||2.1|
|Sugars, total [g]||1|
|Calcium, Ca [mg]||181|
|Iron, Fe [mg]||1.7|
|Magnesium, Mg [mg]||25|
|Phosphorus, P [mg]||153|
|Potassium, K [mg]||401|
|Sodium, Na [mg]||17|
|Zinc, Zn [mg]||1.16|
|Vitamin C, total ascorbic acid [mg]||31.2|
|Vitamin B-6 [mg]||1.24|
|Folate, DFE [µg]||3|
|Vitamin B-12 [µg]||0|
|Vitamin A, RAE [µg]||0|
|Vitamin A, IU [IU]||9|
|Vitamin E (alpha-tocopherol) [mg]||0.08|
|Vitamin D (D2 + D3) [µg]||0|
|Vitamin D [IU]||0|
|Vitamin K (phylloquinone) [µg]||1.7|
|Fatty acids, total saturated [g]||0.09|
|Fatty acids, total monounsaturated [g]||0.01|
|Fatty acids, total polyunsaturated [g]||0.25|
|Fatty acids, total trans [g]||0|
|Sources include : USDA|