Garlic - Properties, Benefits, Contraindications, Calorie Content, Vitamins

The ratio of BJU in the product

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Useful properties of garlic

The stalk of the garlic is round with broad-linear bright green leaves, reaching a height of 50-70 cm. The stalk ends with a globular umbrella of pinkish-white flowers and air bulbs. The underground part of garlic is a bulb consisting of several cloves (cloves) covered with whitish scales.

Garlic as a medicine has long been used in many countries; it was grown by the Egyptians, Jews, Romans, Hindus, Greeks, Assyrians and Arabs. In ancient Egypt, garlic was one of the products of daily consumption, and it was also included in the diet of workers who were engaged in hard physical labor. In the Middle Ages, garlic tincture was used for lung diseases and during the plague.

Biologically active substances contained in garlic have anti-inflammatory, antifungal, antihelminthic, antiviral and antimalarial effects.

The benefits of garlic are determined by its components:

• Vitamins, among which the leading place is occupied by ascorbic acid (up to 30 mg per 100 g). Besides, garlic contains beta-carotene and B vitamins (most of all - vitamin B6);
• Macronutrients, namely potassium, calcium and phosphorus (400, 200 and 150 mg in 100 g of garlic, respectively), as well as sodium and magnesium;
• Trace elements, including zinc, cobalt, iron, iodine, manganese, copper and selenium.

The calorie content of garlic is 46 kcal.

The smell and taste of garlic is due to the essential oil containing allicin and phytoncides. It is allicin that has a pronounced antimicrobial effect and is a powerful antioxidant that protects cells from free radicals.

Due to its properties, garlic can be attributed to natural antibiotics, which is effective against Salmonella, E. coli and Staphylococcus aureus, as well as against the influenza virus.

Garlic has been proven to be beneficial for:

• Normalization of the intestinal flora, as well as to suppress the processes of putrefaction and fermentation in the intestine;
• Lowering the total level of cholesterol, which reduces the risk of developing cardiovascular diseases and atherosclerosis;
• Strengthening immunity and increasing the body's resistance to infectious and colds, which is due to the increased activity of macrophages, phagocytes and T-lymphacytes;
• Increasing the motor and secretory function of the gastrointestinal tract.

Also, many studies have proven the benefits of garlic in the prevention of atherosclerosis. Allicin, which is part of its composition, acts on erythrocytes and promotes the activation of blood flow inside the vessels and a decrease in the tension of the vascular walls, which leads to a decrease in stress on the heart and blood pressure.

In addition, studies in many countries confirm the anti-cancer properties of garlic (colon, rectal and stomach cancers) due to the antioxidant effect of allicin.

Garlic application

Garlic is mainly used as a condiment or ingredient in many dishes. It is especially widely used in Mediterranean countries, as well as in Southeast Asia, North Africa and the Middle East.

The main food is the garlic bulb. The cloves are pre-peeled and used both fresh and added to various dishes, pickled and preserved. Garlic arrows are used less frequently.

Garlic has long been used in folk medicine for helminthic invasions (to expel pinworms and ascaris). To prepare the infusion, 10 g of peeled garlic is chopped in a blender or mortar and poured in 1/2 cup boiling water. After 15 minutes, the infusion should be filtered and used for microclysters.

In addition, in folk medicine, garlic is widely used for cooking:

• Oil-based ointment for the treatment of injuries, diseases of the musculoskeletal system, sprains, arthritis and muscle pain;
• Vinegar, used for cosmetic purposes to remove warts and calluses;
• Candles with butter for the treatment of hemorrhoids and some gynecological diseases.

Garlic is a part of medicines such as Allohol and Velmen, used to treat:

• Atherosclerosis;
• Acute infectious and inflammatory diseases of the respiratory system, including rhinitis, sinusitis, tonsillitis, bronchitis, sinusitis and pneumonia;
• Arterial hypertension;
• Ascariasis;
• Chronic diseases of the gastrointestinal tract, including atonic constipation and dysbiosis;
• Hypertensive type neurocirculatory dystonia;
• Enterobiasis.

Garlic contraindications

Despite its many beneficial properties, there are also a number of contraindications to garlic. So, it should be eaten with caution in case of kidney disease, stomach or intestinal ulcer, gallstone disease and anemia.

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