Young green garlic - characteristics of benefits and harms. Young green garlic - the first spring delicacy

Description of the plant young green garlic. What does it consist of and what beneficial properties possesses. Are there any contraindications for humans and what harm can it cause if abused? Cooking recipes with young garlic.

The content of the article:

Young green garlic is perennial from the Amaryllis family, Onion genus. His scientific name- Allium sativum. The mountainous region is considered the birthplace Central Asia. The vegetable is cultivated in the USA, Argentina, India, Afghanistan, Pakistan, Tajikistan, European countries, Egypt, Myanmar, and Turkmenistan. The bulb forms from 10 to 50 cloves in the axils. They can be white, purple and yellow. The method of propagation is vegetative. Sulfide compounds contained in the plant are converted into allyl methyl sulfide during metabolism, which causes bad smell from mouth. The widespread use of garlic is caused by its antiseptic effect on the body and its ability to resist vitamin deficiency.

Composition and calorie content of young green garlic

The calorie content of young green garlic is 149 kcal per 100 g of edible part, of which:

• Fats - 0.5 g;
• Dietary fiber - 2.1 g;
• Proteins - 6.36 g;
• Carbohydrates - 33.06 g;
• Ash - 1.5 g;
• Water - 58.58 g.

• Beta Carotene - 0.005 mg;
• Lutein + Zeaxanthin - 16 mcg;
• Vitamin B1 - 0.2 mg;
• Vitamin B2 - 0.11 mg;
• Vitamin B4 - 23.2 mg;
• Vitamin B5 - 0.596 mg;
• Vitamin B6 - 1.235 mg;
• Vitamin B9 - 3 mcg;
• Vitamin C - 31.2 mg;
• Vitamin E, TE - 0.08 mg;
• Vitamin K - 1.7 mcg;
• Vitamin RR, NE - 0.7 mg.

Essential amino acids per 100 g:

• Alanine - 0.132 g;
• Aspartic acid - 0.489 g;
• Glycine - 0.2 g;
• Glutamic acid - 0.805 g;
• Proline - 0.1 g;
• Serine - 0.19 g;
• Tyrosine - 0.081 g;
• Cysteine ​​- 0.065 g.

• Valine - 0.291 g;
• Arginine - 0.634 g;
• Leucine - 0.308 g;
• Histidine - 0.113 g;
• Isoleucine - 0.217 g;
• Lysine - 0.273 g;
• Phenylalanine - 0.183 g;
• Tryptophan - 0.066 g;
• Methionine - 0.076 g;
• Threonine - 0.157 g.
• Macroelements per 100 g:
• Potassium – 401 mg;
• Phosphorus – 153 mg;
• Calcium – 181 mg;
• Sodium – 17 mg;
• Magnesium – 25 mg.

1. Iron - found in hemoglobin, supports cell vital activity, normalizes function thyroid gland, catalyzes oxygen metabolism.
2. Manganese - takes an active part in the education and strengthening connective tissue, included in the enzymes that are responsible for metabolic processes amino acids and catecholamines, allows you to synthesize cholesterol and nucleotides.
3. Copper is contained in enzymes that have a redox function and accelerate the absorption of proteins and fats. Provides the body with sufficient oxygen.
4. Selenium is an independent element of the body's antioxidant defense system, takes part in the immunomodulatory process and regulates the functioning of thyroid hormones.
5. Zinc - allows you to form bone tissue, promotes the absorption of vitamins of group A, accelerates healing processes, improves the condition of nails and hair, has a positive effect on the functioning of central neurons nervous systems s.

Beneficial properties of young green garlic

The benefits of young green garlic and the products to which it is added are due to the large amount useful substances and connections:

• Cleansing blood vessels and arteries. Plaques and blood clots that form on the walls are knocked out with the help of active macroelements and amino acids. Blood circulation processes are normalized. Prevention of Alzheimer's disease, arterial hypertension and atherosclerosis. As a result of the reaction of allicin with red blood cells, the tension in the walls of blood vessels becomes less.
• Decreased blood sugar percentage. The presence of fructose is especially important for diabetics.
• Preventing strokes and heart attacks. The vegetable regulates blood pressure and causes it to decrease.
• Prevention oncological diseases . The components contained in young garlic prevent the development of cancerous tumors.
• Anti-aging processes. Due to the selenium content in garlic, the exchange between cells is regulated. The condition of the skin improves: it becomes toned, elastic and soft.
• Strengthening the immune system. The development of viruses, fungi, and inflammatory processes And pathogenic bacteria due to its biological content active substances, allicin and phytoncides.
• Normalization of work gastrointestinal tract . Due to the presence of vitamins and minerals, digestion processes are accelerated, mucous membranes are strengthened, and favorable microflora develops. The activity of the liver and kidneys is regulated.
• Antioxidant action. The oxidation of organic compounds is normalized.
• Acceleration of healing processes. The components of garlic affect blood clotting and disinfect wounds.
• Memory improvement. Thanks to accelerated blood microcirculation, the brain receives the necessary amount of oxygen.

Harm and contraindications to the use of young green garlic

Consequences of overusing young green garlic:

1. Disturbs the intestinal microflora - can negatively affect the mucous membrane and cause irritation. Toxic elements disrupt chemical metabolic processes.
2. Flatulence and bowel dysfunction - there is a possibility of excess accumulation of gases, which will lead to painful sensations and emergency calls. Internal bleeding may even occur as a complication.
3. Bad breath - caused by high content allicin in garlic. Moreover, if you rub your heels with the cloves of the plant, after some time your wrists will begin to emit a pungent odor.
4. Excess weight - the product increases appetite several times.
5. Frequent urination - due to increased tone Bladder and accelerated metabolic processes, the number of urges increases.
6. Irritation respiratory system- caused by a pungent taste and unpleasant odor.

Absolute contraindications to young green garlic:

• Pregnancy and lactation - taste qualities milk may spoil and an unpleasant odor may appear.
• Gallstone disease - kidney function is out of normal rhythm.
• Ulcer and gastritis - the mucous membrane is at risk, the intestinal microflora is disrupted.
• Acute glomerulonephritis - the glomeruli of the kidneys are affected and disturbances in their structure occur.
• Hemorrhoids - Internal bleeding and therefore severe pain may occur.

Recipes with young green garlic

There are the following recipes for young green garlic:

• Spaghetti with garlic. First, the garlic is washed and peeled from the top peel, and the head is disassembled into cloves. Green arrows are cut into small pieces. Then heat the vegetable oil in a saucepan and add the ingredients listed above to it. Next, salt and pepper it to taste. Heat over low heat for 8-12 minutes. Then cook the spaghetti in a separate container. A few minutes before the garlic is ready, move the paste to it for another 10 minutes. The ingredients must be stirred all the time so that nothing burns and is soaked in juice. Ready dish served warm.
• Lamb ribs with garlic. Green onions and wash the parsley and chop finely. Cloves and black pepper should be crushed in a mortar. Then the ingredients are mixed in one container, salted and vegetable oil is added. The lamb ribs are washed, the fat is cut out and placed in the prepared marinade. Place all this in a warm place for 40-50 minutes. Next are the cloves. young garlic wash, cut in half, add salt and spices to it. The marinated ribs are transferred to a baking dish and placed in the oven for 15-20 minutes at a temperature of 230 degrees. Then add garlic to the meat and cook for about 10 minutes. The dish is sprinkled with herbs and served hot.
• Potato tortilla. Zucchini, young garlic and potatoes are peeled and cut into thin rings. Place zucchini on a heated and oiled frying pan and fry until golden brown. After this, fry the potatoes separately, sprinkle them with garlic and cook for about 5-7 minutes, stirring regularly. Then beat the eggs in a container, add salt, pepper, thyme leaves, and then pour in the vegetables. Heat it on low heat for 10 minutes. The dish is placed on a plate and cut into portions.
• Italian sauce. A handful of olives should be lightly pressed down with a knife, the pits removed and the pulp cut. The greens are washed and chopped. Young garlic is peeled and passed through a press. Then the frying pan is oiled and heated over medium heat. Anchovies and garlic are placed on it and cooked for about three minutes. After this, you can increase the heat a little and add tomatoes and wine. The ingredients are brought to a boil. Next, pour in the olives and half the herbs, salt and pepper to taste and cook for about 8-12 minutes. Then pour in the remaining parsley and heat for another 2 minutes. The sauce can be served either hot or cold.
• Chicken in garlic-basil sauce. Using a grater, grind the lemon zest. Basil leaves are chopped into small pieces. Young garlic is peeled and crushed in a mortar along with spices and salt to a paste consistency. To this paste add zest, basil and 100 g of melted butter. Then from whole chicken slightly separate the skin, but do not remove it completely. You need to spread the prepared sauce under it, and put another piece of butter inside the carcass for juiciness. Top the meat with olive oil. It is advisable to tie the chicken legs with culinary thread - this way the bird will look neater. Place the carcass in an oven preheated to 200 degrees for 1 hour 15-20 minutes. The dish turns out juicy and with a golden crust.
• Aioli sauce. Place 4 peeled garlic cloves in a blender and add one tablespoon olive oil and lemon juice. Then add 2 raw egg yolks, salt and pepper to taste. After this, the ingredients are whipped together. The finished sauce is served with meat and fish dishes.
• Tomato soup. A kilogram of tomatoes is dipped in boiling water for 15-20 seconds, then immediately poured over cold water. Peel the tomatoes, cut them in half and remove the seeds. The pulp is placed in a blender, 2 tablespoons of wine vinegar and olive oil are added to it, sprinkled with chopped nutmeg, pass 2-3 cloves of garlic through a press, salt and pepper to taste. Then beat the ingredients until smooth and place in a cool place.
• Fennel sauce. Wash the head of fennel and finely chop its pulp. A clove of garlic is passed through a press. Melt 50 grams of butter in a deep frying pan and add fennel. Fry for about 5-7 minutes and stir constantly. 100 ml of semi-sweet vermouth is poured into the broth, chopped garlic is added and brought to a boil. Add salt and pepper to taste. In a separate container, beat the cream with the yolk and pour into the frying pan. Reduce heat and stir ingredients until sauce thickens. Then remove from heat and sprinkle with chopped fennel leaves. The dish is served hot.

Interesting facts about young green garlic

In ancient times, garlic was credited with magical properties. The Czechs believed that if the plant was placed on the roof of a house, it would protect the home from damage. They also believed in the property of vegetables to drive away evil spirits. Serbs, for example, rubbed themselves with cloves so as not to attract the attention of witches, and Czechs hung garlic over their doors. IN Slavic mythology he was powerful amulet against vampires. The Bulgarians worshiped it and considered it divine, but the northern peoples believed that it was the plant of the devil. According to Ukrainian beliefs, the cloves of the vegetable are the teeth of a witch, which is sinful and dangerous to eat.

The ancient Indians called garlic jangida and claimed that it universal remedy against diseases and evil forces. It was worn on a string like an amulet.

Garlic is one of the oldest plants in the world that began to be cultivated. It began to be added to food about seven thousand years ago.

The ancient Greek healer and philosopher Hippocrates began using garlic in medicine. He then realized that the plant strengthens immune system.

Japanese cuisine does not use garlic in dishes. There the plant is used mainly in medicinal purposes.

The US city of Chicago is translated from the Indian language as “wild garlic”. And in the prestigious San Francisco restaurant “Garlic”, about a ton of plants per month is spent on visitors. They also have an exclusive dish in their assortment - ice cream with garlic.

In China, garlic is used to treat people who suffer from chest pain and angina attacks.

What to cook with young garlic - watch the video:

In addition, in cooking it is also welcomed green garlic(young): its arrows and leaves. The Indian population was the first to consume green garlic. In ancient times of formation ancient civilization Traditional medicine could not do without it.

What is its use?
Its unique taste and healing properties were familiar to people a long time ago. Romans and Greeks, Egyptians and Arabs, Jews knew about great benefit, which garlic could bring to the human body. Therefore, already in those days the plant was incredibly in demand. Ancient manuscripts have been found that describe more than 800 medicinal products made from garlic.

In Rus', green garlic has also been known for a long time. Its green young leaves were used as a remedy for vitamin deficiency. It is the shoots of green garlic that can be first noticed in gardeners' beds.

The calorie content of the plant is very low (40 Kcal) per 100 grams of product. This calorie level of green garlic is also quite a large number of minerals and vitamins easily allows the product to be considered both dietary and medicinal. When consumed regularly, it quickly affects the body as a whole. Scientists have proven that the health benefits of garlic are much greater for people than green onions. Its bulbs contain vegetable protein, and in record quantities. Its narrow and long leaves contain a lot of vitamin C, more than the feathers of green onions. It, together with sorrel, can be grown and consumed all year round.

Green leaves release phytoncides into the air. In this zone, pathogens of many various diseases. Among the entire number of cultivated plants, you cannot find plants that have a huge range of uses like garlic. Garlic is very rich in calcium and iodine. It is not inferior in iron content green apples. Sulfur compounds give garlic its distinctive smell. Green garlic essential oil is saturated with antibiotics that can suppress the development of many microbes and bacteria. Gardeners plant it near other crops, preventing these plants from disease. Green young leaves are also rich in sugars. It is advisable to use them in fresh.

This has been used for centuries amazing plant for medicinal purposes. And to this day, scientific research confirms it healing power. Scientists around the world say that green garlic is able to fight a huge number of diseases and is very effective.

Main beneficial properties:

1. Helps significantly improve the functioning of the digestive system
2. Has an effect on lowering blood sugar
3. Reduces high blood pressure quite quickly
4. Able to work as a choleretic, diuretic, diaphoretic
5. Prevents the development of cancerous tumors
6. Improves the functioning of the respiratory system
7. Acts as an anthelmintic and antiseptic
8. Improves blood circulation in the brain
9. Considered a wound healing and pain reliever

Where can I get fresh green garlic?
Prepare regular soil. Buy garlic at the store, preferably with sprouts that have already sprouted. Divide the head into cloves and plant them in the ground. Place the container in a warm and fairly bright place; watering should be moderate. In a week you will be able to eat young green garlic. It must be cut with a knife and immediately placed in a salad or other dish. Sprinkle boiled potatoes with finely chopped garlic. Believe me, this dish will please absolutely everyone. Bon appetit!

Kira Stoletova

The benefits and harms of young garlic for the body, its composition and methods of use are something that any gardener should know about.

Features of the composition

Young garlic contains a high percentage of potassium, chlorine, phosphorus, sodium, magnesium, as well as iron, zinc, copper, iodine and manganese. In addition, a huge amount of vitamins C, B, PP and K, essential and aromatic oils have been recorded.

Garlic has high energy value: about 75 kcal per 150 g. The main component of the composition are phytoncides, which have the ability to fight various microorganisms.

The smell of the plant can suppress the appearance and development of diseases such as typhoid and dysentery, as well as protect nearby crops from fungal and yeast diseases.

Beneficial features

• Normalizes blood circulation. Clears blood vessels and arteries from formed blood clots and plaques. Significantly reduces tension in the walls of blood vessels. It is also recommended to add it to the diet of people with a predisposition to diseases such as atherosclerosis and arterial hypertension.
• Reduces blood sugar. The product is important for diabetics to consume because it helps absorb fructose in the blood.
• Helps prevent heart attack and stroke. Lowers blood pressure and cholesterol levels.
• Strengthens the immune system. Serves to prevent various viruses, inflammation and the development of bacteria in the human body. The plant also contains ascorbic acid.
• Normalizes the functioning of the gastrointestinal tract. Helps speed up digestion and strengthens the gastric mucosa. Regulates the functioning of the kidneys and liver.
• It prevents oncology. The microelements contained in its composition prevent the development of cancer.
• Promotes rejuvenation. The benefit of green garlic is that it contains a high percentage of selenium, which regulates intercellular metabolism and also helps improve the condition of the skin, taking care of its tone and elasticity.
• Improves memory.
• Is an antioxidant. Removes toxins from the body that poison the body and normalizes the oxidation of organic compounds.
• Has an antiseptic effect: helps blood clot, and also resists wound infection.

Application

Most often, green garlic is used to treat the following diseases:

• flu;
• bronchial asthma;
• choking cough;
• sinusitis;
• tonsillitis;
• angina.

A homogeneous paste is prepared from the cloves of the young vegetable, mixed with melted lard or butter. It is recommended to rub the area of ​​the bronchi and neck with the resulting mixture, then wrap it in a towel and leave for a couple of hours. Under no circumstances should you leave the ointment on the skin overnight: this will lead to a slight burn or irritation.

Harm of garlic

Garlic can bring both benefits and harm to the body. Abuse of vegetables is fraught with the following consequences:

• Disturbance of the gastrointestinal microflora. An overdose of microelements from this vegetable can disrupt metabolic processes and also provoke irritation of the gastric mucosa.
• Flatulence and diarrhea. The vegetable contributes to the accumulation of gases, as well as stool disturbances. In case of stomach diseases, it can lead to internal bleeding.
• Smell from the mouth. Allicin, already mentioned above, causes bad breath.
• Excess weight. The vegetable increases appetite.
• Frequent urination. Garlic increases the tone of the bladder, which leads to increased urge.
• Irritation respiratory tract. Due to the strong odor and pungent specific taste, irritation of the respiratory system is possible. It's more annoying than dangerous.

Contraindications

The use of young green garlic is strictly contraindicated.

There is not a single corner on our planet where people are not familiar with garlic. This onion plant has unique taste and a special aroma. It is because of the smell that it is sometimes disliked. Most people are confident in the benefits of this vegetable for the body., because it contains more than 400 components that have a beneficial effect on the human body, helping to prevent and cope with a large number of diseases. But not everyone knows about its harm.

Garlic is good to eat because it contains a large amount minerals and vitamins.

Selenium, zinc, phosphorus, manganese, iron and copper are just a few full list useful minerals, found in its composition. The most pronounced content of phosphorus and selenium.

Selenium affects the recovery and metabolic processes of the body. Thanks to its effect, it recovers faster skin covering, hair and nails grow. This substance also helps remove heavy toxins from the body.

Plant leaves contain more useful vitamins and microelements than the head itself. They are especially rich in ascorbic acid.

Without a sufficient amount of phosphorus, a person will not be able to boast good teeth or strong bones.

Phosphorus influences for improvement mental activity, normalization of the heart muscle and nervous system. Without it it will not be provided correct exchange substances.

The vitamin composition of the vegetable is also very rich: A, E, C, vitamin K, B vitamins with the exception of B 12 and thiamine, folate, niacin, riboflavin.

Cannot be found in any other vegetable such a valuable substance as thiamine (vitamin B1). It protects the brain from aging, preserves good memory vigor, has a great effect on the functioning of the body’s immune and nervous systems.

This herbaceous vegetable contains no fiber or fat. A small head has only 15 calories, 2 grams each vegetable protein, sodium and 3 grams of carbohydrates.

The program “Live Healthy!” will talk about garlic:

What is the benefit, what are the beneficial properties

The Egyptians were the first to tell about the beneficial properties of the plant. As early as 3700 BC, they left figurines depicting garlic in the tomb.

The beneficial properties of garlic for human health have been used for many centuries BC. Our ancestors stocked up onions for the winter to avoid catching colds and to protect the family from scurvy.

There is a description of ancient Tibetan medicinal compositions based on garlic, which is more than 2.5 thousand years old.

Modern medicine does not trust ancient wisdom, so research was carried out special studies, the purpose of which was to find out what the usefulness of the vegetable is, what benefits the beneficial substances of the plant have on the body.

Research has proven positive influence vegetables for the treatment of the following diseases:

American researchers have proven that the components of garlic help relieve tension in the blood vessels. Thanks to this, blood pressure decreases, the brain and all organs are saturated with oxygen.

The program “Doctor I...” will talk about medicinal use garlic:

Why and who should not: harm and contraindications

Like any good medicine, garlic has restrictions for use, and in some diseases, it can cause irreparable harm to a person. Why?

It should not be used by people who have:

• diseases of the gastrointestinal tract (gastritis, ulcers and other diseases in the acute or chronic phase);
• pancreatitis;
• anemia;
• bladder diseases;
• haemorrhoids;
• allergic reaction to the product.

You need to know that the cloves of the plant contain poison - sulfanyl-hydroxyl ion, which causes severe headaches and slows down the body's reaction.

But this happens if you use it in large quantities. Sulfanil has an irritating effect on the walls of the stomach.

Many centuries ago, the Romans gave garlic the name “stinking rose”; they believed that only poor people could smell like that.

Quite often, when eating a vegetable, signs of an allergy are observed.. The plant bulb contains allicin, which is perceived by the human immune system as a harmful component.

Japanese researchers decided to test the effect of ammicillin on laboratory rats. After the experiments, all the animals died. This indicates that Abuse of this product may harm a person.

Medicinal qualities, use in folk medicine

Our ancestors used garlic as in pure form, and in the form medicinal infusions, steaming, syrups, mixing it with equally healthy products.

During excavations in Greece, writings were discovered describing a recipe for preparing an anesthetic based on garlic juice.

Garlic tincture has great beneficial properties., which should only be prepared from fresh juice. Take 1 small head of vegetable, peel it, chop it thoroughly, pour in 500 ml of good vodka.

Pour into a container with a tight lid and place in a warm place. dark place for 21 days. In the morning and evening, the infusion must be shaken.

Then we filter the finished tincture and store it in the refrigerator. How much and how to use: 3 times a day, 15 drops diluted with a small amount of water 30 minutes before meals.

A well-prepared tincture gains its “strength” after two or three years of storage. Aged tincture has the greatest healing properties.

It is suitable for the treatment of dizziness, restores the body after illness, helps remove kidney stones.

Excellent against atherosclerosis and hypertension. It is a general strengthening and immunostimulating agent.

The health benefits of garlic for men and women

Eating garlic with food has a beneficial effect on the human body, and for men it is an ideal food product.

The plant can increase testosterone levels– main male hormone responsible for normal work male body, bone strength and muscle building.

Regular consumption of garlic reduces the risk of cancer prostate gland twice.

The product has a positive effect on potency. Onion component selenium improves reproductive function, increasing sperm activity.

Garlic is no less useful for female body. Osteoarthritis, a joint disease to which women are most susceptible, recedes under the “onslaught” of the plant.

That is, with its help, the disease can not only be prevented, but also completely cured.

If you eat one large clove of garlic once a day, the risk of developing malignant tumors in the uterus and mammary glands.

Young plant bulbs are beautiful cosmetic product , allowing you to preserve youth and beauty. Our ancestors rubbed garlic juice into the scalp, thereby preventing hair loss.

The properties of garlic will be revealed in the “About the Most Important” program:

How much should you eat and in what form?

What does garlic do more - harm or benefit? The same question can be asked when using any medicine, herbal infusion or decoction.

Everything that is used strictly for its intended purpose, in accordance with the instructions and taking into account contraindications, will bring unconditional benefit to a person. The same applies to garlic.

Thanks to unique composition this herbaceous vegetable is a unique product, capable of coping with a large number of diseases.

Its use (with honey, as a tincture, fried) will bring maximum benefit, if you limit yourself to 2-3 cloves per day.

And do not use it raw if you have at least one of the diseases from the list of restrictions.

Description

Garlic is a member of the Onion family. Despite the widespread distribution of this vegetable throughout the world, its homeland is Asia. Garlic has been cultivated for a very long time even before our era. This vegetable has the shape of an onion, which is divided into segments covered with several layers of scales. The bulb is round, but slightly flattened, and can be white, yellow, pink or purple, depending on the variety.

To get all the beneficial substances, garlic must be used fresh, since almost all the beneficial substances disappear during heat treatment. To still benefit from it, it is recommended to eat about 6 cloves of garlic daily for several months.

Garlic Product History

Homeland of garlic - middle Asia. It was also cultivated in Ancient Egypt, in Greece, in Rome, in India.

There are two types of garlic: bolting, which forms a flowering stem-arrow with aerial bulbs at the top, and non-shooting, which does not form an arrow.

Compound

100 g of fresh garlic contains the following vitamins: B1 (thiamine) - one of the most valuable elements in garlic, B2 (riboflavin), B3 (niacin), B5 ( pantothenic acid), B6 ​​(pyridoxine), B9 (folacine) and beta-carotene. Vitamin C (ascorbic acid) is present in greater quantities. Thiamine, which is part of garlic, helps the body absorb the same element from other foods.

In addition to vitamins, garlic delivers microelements to our body: zinc, sodium, magnesium, iron, manganese, germanium, selenium and an impressive amount of phosphorus, potassium and calcium. In total, scientists counted 17 chemical elements necessary for a person.

The pungent odor and pungent taste of this product comes from essential oil containing allicin. This substance is both a powerful antioxidant and potent poison, which indiscriminately kills microbes, cancer cells, and healthy cells.

Garlic can also “boast” of a chic set of acids: pyruvic, caffeic, chlorogenic, ferulic, oleanolic, coumaric, phytic.

Garlic has a heterogeneous composition, which also depends on the time of year. The plant consists of a bulb, stem, leaves. In the leaves, or arrows, of some nutrients more than in an onion, for example, ascorbic acid they contain twice as much. In autumn, sucrose and inulin predominate in garlic, and in spring glucose and fructose.

Calorie content of garlic

The energy value of garlic is at an average level and is approximately 46 kcal per 100 g of product. Garlic contains a lot of water. Calories are distributed in approximately equal amounts between carbohydrates and proteins. Carbohydrates are represented by mono- and disaccharides. There is a small amount of dietary fiber present.

Beneficial features

Benefits of garlic for human body invaluable. For example, it reduces the level by 60% damaged cells, and also increases the level of antioxidants in the body by 40%. Garlic contains sulfur compounds that have the ability to activate insulin.

This vegetable is famous for its antibacterial effect. It is widely used to destroy respiratory and urinary tract, as well as the lungs and oral cavity. Garlic copes well with various viruses and strengthens the immune system. Therefore, it is recommended to eat it during the flu.

This vegetable is recommended to be consumed to improve digestion. Garlic promotes the secretion of bile, forms enzymes and stimulates the production gastric juice. In addition, this vegetable increases appetite and improves food absorption. Garlic also promotes the production of brain cells and removes waste products from the body.

Chemical composition of garlic

Garlic consists of almost 60% water. It contains a large amount of polysaccharides (30 g of carbohydrates). It is thanks to this fact that we see that the fingers stick to each other when garlic juice gets on them. Relatively high calorie content for such a product (~150kcal) is also due to carbohydrates. The pungent smell and pleasant taste are due to essential oil, present in the bulb. Oil is also present in the leaves of the plant, but in a much smaller percentage.

Garlic contains a whole storehouse of vitamins and other components, including: salicin, caffeic acid, phytic acid, phloroglucinol, geraniol and many others.

Use in cooking

Garlic is used in various cuisines around the world, and in some countries it has a very special place. important role. All parts of the plant are edible: leaves, arrows, inflorescences, and bulbs, which are consumed not only fresh, but also canned, salted and pickled. Garlic flour and flakes are made from the dried onion, which are used as a seasoning for various dishes, for example, meat or fish.

The benefits of garlic and treatment

Recently, scientists have proven that chemical properties garlic is similar to penicillin. Doctors, due to the allicin content in garlic, recommend using it to reduce cholesterol and triglyceride levels, as well as to normalize blood pressure. In addition, the vegetable inhibits the process of platelet formation, and also prevents the occurrence of dangerous reactions of fat oxidation in the blood. All this helps to avoid heart attack, stroke and atherosclerosis.

Many doctors say that garlic improves the functioning of the respiratory tract and also has a beneficial effect on the activity of the prostate gland in men. In pharmaceuticals, garlic is included in a huge number of drugs that are aimed at increasing the functioning of motor and secretory functions stomach and intestines.

Garlic in cosmetology

Garlic and cosmetology, at first glance, are poorly compatible concepts. But this opinion is wrong. Garlic has outstanding properties in this area as well. So, he being strong natural antibiotic, copes excellently with the problem of acne.

You can make this drying mask: 1 tbsp. a spoonful of freshly squeezed garlic juice, half a tbsp. spoons of aloe juice and 1 tbsp. spoon of curdled milk. The mask is applied for 20 minutes and washed off with cool water.

Use a cut clove of garlic to wipe pimples.

This plant is also effective in the fight against blackheads and enlarged pores.

To prevent skin irritation, you can wipe it with vegetable oil before garlic treatments.

Garlic also helps strengthen nails. They say this recipe is used by women in the Dominican Republic: place 2 fresh crushed cloves of garlic in nail polish (preferably clear). You need to let the varnish sit for 7-10 days, and then use it as usual.

An unusual and chic recipe for getting rid of dandruff: add 5 crushed cloves of fresh garlic and a tablespoon of olive oil to a glass of slightly warmed dry red wine. The mixture is warmed up a little again. This mixture is massaged into the hair from the roots and along the entire length, and then wrapped in a warm towel for an hour.

After this, the head is washed. To achieve results, the procedure should be carried out twice a week.

Garlic for weight loss

Garlic is used to normalize the deception of substances, therefore, it is perfect for people who want to lose weight. Now there is information that allicin, which is part of the vegetable, causes a decrease in appetite, but this is still an assumption. Those who believe this hypothesis should know that allicin is destroyed by heat treatment.

Some nutritionists advise combining low calorie diet by eating one clove of garlic per day. There are also garlic fans who recommend adding it to almost all dishes, including desserts.

You can also drink garlic tea on an empty stomach, which is prepared as follows: 5 chopped sharp cloves are poured into a liter of water and boiled for 15 minutes. After straining, the tea is ready for drinking.

You need to remember that garlic does not help burn fat, so you should not be overzealous with eating it when losing weight.

Good to know

• Italians, Koreans and Chinese eat up to 12 cloves of garlic daily.
• Garlic is toxic to cats and dogs.
• Ancient Egyptian manuscripts brought to us information about an uprising that occurred almost 4 thousand years ago due to the fact that workers exhausting themselves by building the pyramids were once not given garlic.
• Indians in ancient times used garlic for medicinal purposes, but did not eat it because of the unacceptable smell.
• In Japan and Korea, garlic is fermented at high temperature, obtaining “black garlic” with a sweet, even cloying taste.
• Garlic is mentioned in the Bible.
• A Garlic Festival is held in the United States, funds from which are used to help children suffering from mental illness.
• Pope Benedict XVI and the Spanish King Juan Carlos I publicly confessed their love for garlic.
• Pythagoras called garlic the “king of seasonings.”

Some efficient housewives manage to run to the market for groceries before each meal. Well, for those who are not so quick, it is better to purchase food in advance and take care of the issue of storing it.

To ensure that garlic not only lasts until spring, but also does not lose its usefulness, it is necessary to protect it from moisture evaporation. IN Soviet time everything was done globally: the same garlic was simply “bathed” en masse in liquid paraffin. Making paraffin baths for garlic at home is expensive and troublesome.

You can wipe the vegetable heads with something specially prepared for this purpose. linseed oil, which will also create a protective film on its surface. The oil for this procedure is heated for about 3 hours, and then iodine is added (10 drops per half liter) for an antiseptic effect. The liquid is applied to the garlic with a soft cloth or swab.

If this method seems too painstaking, you can tie the garlic in a kind of braids by the herbaceous part. Such bundles are hung in a dry, dark place.

Our grandmothers stored garlic even simpler: in old stockings or nets. But it must be absolutely dry when placed there.

Garlic is also stored in plywood boxes, sprinkled with coarse salt.

Glass jars are also suitable for storing garlic heads. The jars are pre-sterilized and dried. Garlic is poured inside and covered with plastic lids. Sometimes garlic in jars is sprinkled with flour.

Allergy to garlic

Unfortunately, this useful product is allergenic. Moreover, it is so strong that a reaction to it can occur not only when eating a vegetable, but also when its particles or juice interact with the skin and even inhaling the smell.

Symptoms are typical for any intolerance: asthma, watery eyes, itching, headache, skin rashes. There may even be an offensive anaphylactic shock with decreased blood pressure, swelling, difficulty breathing and increased temperature. In this case, urgent hospitalization is necessary.

Those who are accompanied should limit their consumption of garlic skin diseases. This product may cause an exacerbation of the pathology.

In general, an allergy to garlic is quite rare, but people with a tendency to such reactions need to be careful with this product.

Special benefits of garlic for men and women

It is a well-known fact that garlic is beneficial for male potency. The main reason is considered to be dilation of blood vessels when using it, but this explanation is not the only one in this case. Besides, regular use Eating this vegetable has a positive effect on the activity of the prostate gland and has a preventive effect on the formation of malignant tumors. No other vegetable can boast a 50% reduction in the risk of prostate cancer when consumed regularly.

Another feature of garlic and its benefits for the male body is that it will help get rid of even bad habits. Cravings for alcohol and smoking are reduced if you eat garlic.

Garlic helps fight infertility. And the point here is not only about increasing potency in men. Normalizing blood supply, active ingredients garlic struggle with a lot infectious diseases, which quite often causes infertility.

Garlic is no less beneficial for women than for men. For the fair sex, this vegetable is known as one of the main natural rejuvenating agents. It is garlic that is included in the “elixirs of youth”. After all, garlic contains so-called “female minerals”, namely: selenium, zinc and germanium.

Garlic is used extremely widely in cosmetology. Garlic can be used to get rid of calluses and warts. It has a beneficial effect on hair roots, helps stimulate hair growth, and cope with baldness.

Young green garlic - benefits and harm

When considering a topic such as “the benefits and harms of garlic,” it is necessary to take into account that the quality of the product also depends on its state of maturity. There is an opinion that young garlic is less healthy. The amount of nutrients is directly proportional to the sharpness (bitterness) of the vegetable. This is wrong. Young green garlic is a storehouse of useful elements and vitamins. Garlic is known as a strong antioxidant and immune booster, thanks to vitamin C, which is abundant in the vegetable. So, it is precisely when the fruit is at the formation stage (the head is not yet divided into cloves) that garlic contains the most ascorbic acid.

Young green garlic is useful because it contains lysic acid in its composition. In terms of thiamine content, young garlic surpasses all other vegetables. And in terms of iodine and iron content it is comparable to green apples. Green garlic is highly bactericidal. Growing the plant next to other crops can even prevent diseases of the latter.

The harm from young garlic can, perhaps, be felt only when it is overeated. In these cases, diarrhea and flatulence occur, and in in rare cases Possible internal bleeding.

The benefits of pickled, boiled and dried garlic

Almost everyone knows that fresh garlic is healthy. What if the garlic is heat treated or pickled? Will all its beneficial properties be lost? Of course, if you buy pickled garlic in a store or even prepare it at home (boil or pickle) yourself, then it will contain less vitamins than fresh garlic. But even after heat treatment vegetable it antioxidant properties remain unchanged. Ajoene and allicin, which promote the production of hydrogen sulfide in the human body, are preserved during cooking. Microelements also remain in the vegetable in large quantities.

Certain positive property The best thing about pickled garlic is that it leaves virtually no odor in the mouth after eating it. You can eat pickled garlic in large quantities without worrying about the freshness of your mouth.

Dried garlic does not lose its medicinal properties over time. You can be sure that all vitamins and minerals will be retained in it even after long-term storage. The main thing is to comply with the necessary conditions for this.

The benefits of garlic husks and leaves (arrows)

In addition to the onion itself, garlic leaves and even the peel of the onion also have beneficial properties. Garlic shoots are no less useful than the root vegetable itself. They also contain vitamins and minerals present in the bulbs. They are not used mainly because they quickly turn yellow. And the green arrows of garlic are in a state ready for consumption or for medicinal purposes for only 2 weeks. However, even for this short term amateurs prepare a wide variety of dishes using garlic leaves: fried arrows, garlic arrows in tomato, etc.

Garlic peels are not used directly for food, but this is not a reason to throw them away. The very “elixir of youth” is made from the husk - a drink of longevity and health. All you have to do is add a handful of husks hot water and leave for 7 hours, until it has cooled completely - the valuable drink is ready.

Also made from garlic peels alcohol tinctures, saving from many ailments, in particular, from frequent noises in the head.

Benefits of milk with garlic

Chopped garlic added to milk will help cope with insomnia. Add a tablespoon of honey to the drink and drink before bed. A similar recipe is used to get rid of cough.

Milk with garlic is also used in the fight against arthritis. You need to take 10 drops of garlic juice with milk. At the same time, in order to ease the pain and reduce swelling, a compress of garlic pulp was applied to the affected area. But this method should be taken seriously special attention, because you can get burned.

What are the benefits of eating garlic in the morning on an empty stomach?

There is probably no doubt in anyone’s mind that garlic has an extremely beneficial effect on the human body. But what to do if you practically don’t use it in your dishes, and you don’t really like the taste of garlic? The solution is simple! You can simply take and eat a whole clove of garlic in the morning on an empty stomach, without chewing (it is also not necessary to wash it down). On an empty stomach, at first such methods may cause a slight burning sensation, but after just a few days of regular use this will go away. You guessed it: in this case there is also no need to be afraid of bad breath.

Harm of garlic and contraindications

People who have kidney disease, anemia, stomach ulcers, gastritis, should not eat garlic. cholelithiasis and other intestinal problems. Pregnant women should avoid eating this vegetable. If you are on a diet, then avoid garlic, as it provokes appetite. Recently it was proven that the vegetable can cause an epileptic attack. Also, people who have hemorrhoids and asthma should not eat garlic. Widespread alcoholic tinctures of garlic can only expand the number of contraindications.