Garlic(Allium Sativum) is a plant in the Allium (onion) family.
It is closely related to onions, shallots, and leeks.
However, throughout ancient history, the main use of garlic was for its health and medicinal properties.
Scientists now know that most of its health benefits are caused by sulfur compounds formed when a garlic clove is chopped, crushed, or chewed.
The major active components of garlic are its organosulfur compounds, such as diallyl thiosulfonate (allicin), diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DATS), E/Z-ajoene, S-allyl-cysteine (SAC), and S-allyl-cysteine sulfoxide (alliin)
Allicin is one of the main active compounds derived from garlic. It is a compound that may help ease inflammation and block free radicals that harm cells and tissues in our body.
The calorific value of Garlic One clove (3 grams) of garlic contains:
|Total Lipid (Fat)||0.04g|
|Leutin + Zeaxanthin||2.34mcg|
Decent amounts of calcium, sodium, manganese, zinc, selenium, copper, Vitamins B1, B2, B3, B6, K, folate and fatty acids.