Garlicrich in such vitamins and minerals as: vitamin B5 - 11.9%, vitamin B6 - 30%, vitamin C - 11.1%, vitamin PP - 14%, calcium - 18%, phosphorus - 12.5%, cobalt - 90%, manganese - 40.5%, copper - 13%, selenium - 25.8%

How is Garlic useful?

• Vitamin B5   participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6   participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformations of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, and anemia.
• Vitamin C   participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. The deficiency leads to friability and bleeding of the gums, nasal bleeding due to increased permeability and fragility of the blood capillaries.
• Vitamin PP   participates in the redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by a disturbance of the normal state of the skin, the gastrointestinal tract and the nervous system.
• Calcium   is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Phosphorus   takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt part of the vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese   participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Inadequate intake is accompanied by growth retardation, disturbances in the reproductive system, increased bone fragility, carbohydrate and lipid metabolism disorders.
• Copper   part of enzymes with redox activity and participating in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by impaired formation of the cardiovascular system and the skeleton, the development of connective tissue dysplasia.
• Selenium   - an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spinal column and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombustion.

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A complete guide to the most useful products you can see in the application.

In many products, we are primarily interested in their caloric content. Garlic, however, is not loved for that. I must say that this plant is found in two types: arrow-shaped garlic forms a flowering stem with bulbous bulbs at the top, well, and non-shooter does without such an arrow. Homeland of this plant is considered but it was grown in many countries. This and Ancient Egypt, and Greece, and Rome, and India. Few dishes can do without this fragrant spice.

Garlic, whose caloric content is very low, is popular in various cuisines. One head contains only four calories. Practically does not contain carbohydrates and does not include fats at all. Specific, but such a favorite fragrance provides sulfur, which is part of the plant. That it affects the level of cholesterol, reduces blood pressure. Scientists believe that garlic can prevent the development of the stomach. In addition, this plant strengthens the immune system and is natural (it includes allicin, which prevents complications from cold or flu). Therefore, whatever its calorie content, garlic will always be popular with many different nations. Well, if you really want to freshen your breath after eating garlic, you can chew a sprig of parsley, cinnamon seeds or cardamom.

  But let's leave calories alone. Garlic has an antiseptic and prophylactic effect, contains vitamins C, D, P, B, iron, sodium and calcium, potassium and manganese, as well as zinc, iodine and magnesium, selenium and valuable essential oils. This plant destroys a significant number of diverse bacteria, prevents atherosclerosis from developing, cleans the blood vessels, and therefore serves as a means of preventing strokes and heart attacks. Being a natural antioxidant, garlic protects DNA from various chemicals and mutations. Many scientists even believe, as mentioned above, that this is one of the anticancer drugs.

You can even not take into account its low calorie content. Garlic should be eaten raw, but not chewing cloves (the stomach can react), but adding to stewed, baked or fried meat, salads, any vegetables, and even mashed potatoes. Here you just need to choose the cloves: if the green shoots have already appeared, the plant will give the dish noticeable bitterness. Quite visually about the properties of products with which garlic is combined, the calorie table narrates. There are quite a few drinks, in which you can also add garlic. But most often this is done to get a firming effect during flu epidemics, and their taste is not the most pleasant.

As for products, garlic is combined with almost all vegetables, ideal for lamb, but can be easily applied in other dishes. The extremely low content of sugar, sodium, the absence of cholesterol and an excess of calcium, selenium, vitamins and other beneficial substances makes this plant extremely valuable. In addition, it is very tasty.

Garlic is characterized by a high content of vitamin C, polysaccharides, easily digestible sugars, microelements, including those enriched in sodium, calcium, potassium, phosphorus, iron, iodine and sulfur.

The calorie content of garlic in 1 clove depends on the weight of the product slice. The average weight of a clove is about 4 g, therefore, by making simple calculations, it can be determined that 1 lobe contains about 5.5-6 kcal.

Calorie beets with garlic and mayonnaise

The total caloric content of beets with garlic and mayonnaise is 120 kcal. The dish contains 1.9 g of proteins, 8.3 g of fat, 11 g of carbohydrates.

Garlic benefits

The fact that garlic has a lot of useful properties has been known for a long time. Annually all new facts about the healing qualities of the product are revealed. The obvious benefits of garlic are as follows:

• the vegetable is considered an effective natural antibiotic, helps to enhance the immune functions of the body;

• garlic is known to lower cholesterol and normalize blood pressure;
• the product is indicated for the prevention of intestinal and stomach cancers;
• regular use of garlic reduces the risk of blood clots and improves blood circulation;
• garlic helps prevent strokes and heart attacks;
• in medicine, garlic is actively used as the main component of medicinal tinctures to restore the work of the digestive tract;
• low calorie garlic allows you to use it with any dietary food. Nutritionists recommend eating no more than 1 - 2 cloves of vegetables per day.

Garlic harm

The main harm of garlic is associated with the toxicity of the vegetable. Natural sulphides contained in the product can provoke headaches, retarded reaction, confusion.

Garlic is extremely contraindicated for people suffering from acute inflammatory processes in the stomach and intestines, including gastritis and ulcers. The product irritates the walls of the stomach, which is undesirable during the exacerbation of these diseases.

Do not exceed the daily rate of garlic must people with hypertension, neurosis of the heart. In limited quantities, garlic is allowed for diabetics.

Often there are allergies to garlic. If you suffer from food allergies, we also recommend reducing your daily vegetable intake.

When eating garlic for the night, insomnia and heartburn may occur. The product will have to refuse pregnant and breastfeeding.

Garlic is a healthy product for the human body. It promotes the growth of immunity, has tonic properties, protects against viral diseases transmitted by airborne droplets.

History reference

There are a lot of legends about garlic. The ancient Egyptians gave garlic to the builders of the pyramids in order to maintain their physical health and strength. European countries with its help fought the plague.

The British treated smallpox, attaching garlic cloves to the patient's feet. The ancient Romans and Greeks used the product as protection against evil spells and spirits. And in Israel, China, Greece after the birth of a child his grandmothers give teeth to protect the baby from magic and the evil eye.

Composition and nutritional value

Garlic has a rich nutritionally-vitamin composition. So, it contains: essential oils, proteins, organic acids, dietary fiber, carbohydrates, vitamins gr B, PP, E, choline, C, mineral components (magnesium, zinc, copper, manganese, potassium, calcium, sodium, chlorine, iron , iodine, phosphorus, sulfur, selenium). Indicators of bju in different parts and culinary processing of the product are:

Fresh - 6.5 / 0.5 / 29.9 g

Black - 6.5 / 0.5 / 29.9 g.
  Dried - 16.0 / 0.4 / 75.0 g.
  Arrows of garlic - 1.3 / 0.1 / 3.4 g
  Marinated - 1.8 / 0.1 / 9.1 g.
  Young green - 6.0 / 0.0 / 5.0 g
  Marinated arrows - 1.0 / 0.0 / 3.5 g.
   1 clove - 6.36 / 0.5 / 33.06 g.

Calorie content

As has been said, garlic contains enough essential oils that bring to increased appetite. However, the product is effectively used for weight loss. In addition, and calories contribute to this. The calorie content of garlic depends not only on cooking, but also on parts of the plant itself. Thus, the indicators in terms of 100 grams of product are:

Fresh - 143.0 kcal.
  Black - 149.0 units.
  Dried - 345.0 kcal.
  Calorie arrows - 24.0 units.
  Marinated - 42.0 kcal.
  Young green - 40.0 units.
  Marinated arrows -24.0 kcal.
  In 1 tooth - 6.00 kcal.

The benefits of garlic in the fight against weight is also the ability to activate metabolic processes. entails increased burning of calories, and, consequently, extra pounds. But do not forget about physical exertion and simultaneous diet or a balanced diet.

Convince someone in the benefits of garlic is not necessary, since childhood almost everyone knows that it is useful for the body. Here only it has a pronounced pungent taste and peculiar smell, therefore it is usually gradually added to food as a seasoning. However, regular consumption of this vegetable, even in small quantities, is very beneficial for the body. Moreover, not only the head of garlic is added to the food, but also its arrows and fresh leaves. Also on the basis of this vegetable is made a lot of dietary supplements.

  For therapeutic and preventive purposes, it is better to make inhalations with a gruel of garlic, take its juice, diluted with water or add it to other freshly squeezed vegetable juices, put chopped vegetable in dishes.

Garlic benefits

  Garlic boosts immunity and helps protect against colds.

Garlic is rich in vitamins, minerals and other beneficial substances. It is hard to believe that a small clove of garlic can bring enormous benefits to the body. It contains enough vitamin C (especially in fresh leaves of the plant), retinol, and vitamins of group B. It contains calcium, potassium, magnesium, phosphorus, iron, zinc, selenium, silicon, and many other minerals needed by the body. But the vitamin and mineral composition is far from the main advantage of garlic. It is rich in fiber, organic acids, rutin, phytoncides, and allicin essential oil gives it its aroma and burning taste. It is these components that determine the main healing properties of garlic.

By the way, the calorie content of this vegetable is not so low, 100 g of purified garlic contain about 150 kcal. However, given the fact that it is used in very small quantities, it can be safely used in the diet for anyone who has no contraindications.

Tonic effect of garlic

This vegetable at the expense of vitamins and minerals has an immunostimulating and restorative effect. Substances contained in it, stimulate the production of cells that ensure the response of the immune system to the ingestion of disease-causing agents. Eating garlic, especially in the autumn-winter period, will help protect you from colds. Vitamins, volatile production and essential oils have strong antioxidant properties. Dietary supplements based on garlic are recommended to be taken for the prevention of cancer.

Cold garlic

Most often, garlic is used in the treatment and prevention of influenza and other acute respiratory viral infections. With the purpose of treatment and prophylaxis, this vegetable is taken orally, its juice is instilled into the nasal passages and even used for aromatherapy. Phytoncides, essential oils and other substances contained in garlic have antibacterial, antifungal and antiviral effects. In this regard, the vegetable is useful for any colds, even if the causative agent is unknown. Before the advent of many modern drugs, garlic was even treated with malaria and plague.

Allicin essential oil also has anti-inflammatory, irritant and expectorant effects. That is why it is useful to do inhalation with garlic in infectious diseases of the respiratory tract, accompanied by cough and runny nose. By the way, it is better to refuse from instillation of undiluted garlic juice into the nasal passages for the treatment of rhinitis, especially in children, since it irritates and dries the mucous membrane.

Garlic for the digestive system

Garlic is useful for the prevention of infectious diseases of the gastrointestinal tract. Substances contained in it, have a detrimental effect on the pathogenic bacteria and protozoa, prevent the occurrence of processes of decay in the intestine. In addition, the miracle-vegetable has antihelminthic properties, it is used for the prevention and treatment of helminth infections. For this purpose fresh minced garlic is used, which is usually added to milk, decoctions from it and enemas with garlic juice.

By the way, adding garlic to food is advisable not only because it contains a lot of useful substances, but also because it will help prevent poisoning with low-quality or stale products.

The benefits of garlic for the heart and blood vessels

  Regular use of garlic reduces blood viscosity.

Garlic is useful for the prevention of diseases of the cardiovascular system. Substances included in its composition, contribute to the reduction of blood viscosity and prevent the formation of blood clots in the vessels.

In addition, with regular use of garlic. This vegetable is useful for prevention, heart attacks, strokes and other diseases of the cardiovascular system. Provide substances in garlic and a vasodilating effect, due to which there is a decrease in blood pressure, therefore, it is useful for. However, you should not see garlic as a panacea for all diseases, it cannot replace drug treatment, if it was prescribed by a doctor, but it is one of the effective means for preventing many diseases.

Garlic harm

Despite the benefits, you can not abuse garlic. Enough to eat 2-3 cloves per day, and if the garlic is very hot, then even less. Abuse of this vegetable can lead to heartburn and stomach pain. There is also evidence that its continuous use in large quantities can have a toxic effect on the body.

The harm of garlic can be caused by exposure to the organs of the digestive system. It contains a large number of substances that irritate the mucous membrane of the gastrointestinal tract, so it is not recommended to use garlic in its pure form, especially for children. For enemas also do not use undiluted vegetable juice, you need to dilute it in warm water or add garlic, pounded in mush.

Garlic should be used with caution to people suffering from gastritis, peptic ulcer disease, pancreatitis and cholecystitis, and during the exacerbation of these diseases it is contraindicated.

It is forbidden to use it in case of kidney diseases.

It is not recommended to eat a lot of garlic, because it can provoke heartburn, which already worries expectant mothers in late pregnancy. Substances contained in this wonderful vegetable can lead to increased uterine blood flow and increase the tone of the uterus, which during pregnancy is undesirable. Nursing mothers should know that garlic is one of the products that can give unpleasant taste to breast milk. So pregnant and lactating women are better to do inhalation with garlic or add quite a bit of this vegetable to food.

YouTube channel "Benefit and Harm" on "Garlic":

TV channel "Healthy TV", the program "Harmful advice" on the topic "Garlic":