Medicinal value of Garlic

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Allicin, in garlic, provides innumerable health benefits which include combating cold and cough, lowering blood pressure, fighting heart ailments, and preventing neurodegenerative 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 pasteurization, 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.

Nutrition

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.

Nutrition Facts

Garlic, raw
Serving Size :
Nutrient Value
Water [g] 58.58
Energy [kcal] 149
Protein [g] 6.36
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
Thiamin [mg] 0.2
Riboflavin [mg] 0.11
Niacin [mg] 0.7
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
Cholesterol [mg] 0
Caffeine [mg] 0
Sources include : USDA
Benefits of Raw Garlic. The health benefits of eating raw garlic cloves are explained in greater detail below. Treats Cold and Cough. A 2014 paper published in the Cochrane Database of Systematic Reviews cited a study that assessed 146 participants over a three‐month period to ascertain the impact that garlic had on patients suffering from cold and cough. As part of the study, the total number of participants were divided into two equal groups. While one group took a placebo tablet, the other group took a garlic tablet at the same time. At the end of the study, it was noted that people who took garlic every day for three months instead of a placebo had fewer bouts of cold.
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