Garlic

Garlic contains allicin. When crushed or finely chopped garlic yields allicin. Allicin is antibiotic and antifungal compound (phytoncide). It also contains alliin, ajoene, enzymes, vitamin B, minerals, and flavonoids. Garlic also contains sulphides which may help prevent cancers. Sulphides is also an antioxidant that lowers blood cholesterol and prevents clotting.

Uses of Garlic

Garlic is most often used as a seasoning or a condiment. Garlic is widely used in many forms of cooking to enhance many other flavors. Depending on the form of cooking and the desired result, the flavor is either mellow or intense. It is often paired with onion, tomato, and/or ginger.

Some scientific research indicates that garlic can have some health benefits:

• diminishment of platelet aggregation
• lowering of cholesterol, triglycerides, and low-density lipoprotein (LDL)-cholesterol

Nutrition Chart