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Properties and benefits: garlic
Season: garlic
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Cook with garlic
Garlic
Garlic comes from a pungent herbaceous plant of the Liliaceae family. This bulb or head is formed by several cloves which are coated to protect them by so-called tunics.
The colour of this skin varies from white to pink. Garlic is also harvested green (before it matures) to be consumed as fresh garlic: its planting season is the same as for dried garlic, but fresh garlic is harvested when the bulb starts to form.
Properties and benefits: garlic
Some benefits you didn't know about taking garlic
This vegetable is a source of minerals such as iodine, phosphorous and potassium, but also of vitamins from group B such as niacin, vitamin B6 or folates.
The Spanish Heart Foundation (FEC) recommends including garlic in the diet to reduce bad cholesterol and protect our hearts, but also as a purifying, antiseptic and antibacterial remedy.
Nutritional composition: Calories: 118 kcal, Fats: 0.3 g, Proteins: 5.3 g, Fibre: 1.1 g, Water: 70.3 g, Calcium: 14 mg, Iron: 1.5 mg, Magnesium: 25 mg, Phosphorus: 134 mg, Potassium: 529 mg, Folates: 5 mg, Niacin: 1.3 mg, Vitamin B6: 0.38 mg, Vitamin C: 11 mg
Nutritional values
118.0
Kcal
118.0
Kj
0.3 gr
Fat
0.0 gr
CHO
5.3 gr
Protein
0.0 gr
Salt
