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what is the garlic benefits

 what is the garlic benefits ?Garlic is said to scare away vampires. They are very wrong! Its medicinal properties have been touted for millennia. As for its pronounced and atypical taste, it makes it a very popular condiment in France and elsewhere. Nutritional composition, health benefits, advice on how to consume and preserve it well... Read this article and garlic will have no more secrets for you.

garlic benefits

Did you know?

Garlic is one of the most used condiments in France. It is mainly grown in the South-East (Bouches-du-Rhône, Vaucluse) and in the South-West (Gers, Tarn, Tarn-et-Garonne). There are several varieties depending on the planting period: autumn varieties (planted in autumn, harvested in summer) and alternative varieties (which can be planted in spring). One head of garlic contains 10 to 12 cloves!

The nutritional composition of garlic

What does it bring in terms of macronutrients and micronutrients? That's what we're going to see!

A PLANT RICH IN CARBOHYDRATES AND PROTEINS

Garlic provides about 21.2 g of carbohydrates (per 100 g) and 5.8 g of protein (per 100 g). This is much higher than the average amount provided by vegetables and aromatic herbs! Garlic contains only 0.3 g of fat (per 100 g): this is the average of most vegetables but not herbs, which contain more. It is also a source of fiber (4.7 g per 100 g).

THIS CONDIMENT IS LOW IN CALORIES

It provides only 131 kcal per 100 g. Seasoning with garlic is therefore a good way to enhance the taste of your dishes without increasing your caloric intake, unlike the addition of certain sauces that can be very high in fat. Think about it if you pay attention to your line or if you follow a slimming diet!

IT CONTAINS VITAMINS OF GROUP B AND VITAMIN C

Garlic contains several vitamins of group B. The most present is vitamin B6, involved in the metabolism of amino acids. There are also vitamin B1 or thiamine (which contributes to the proper functioning of the brain and nervous system), vitamin B9 or folic acid (which participates in the production of red blood cells and the cellular mechanism) and vitamin C (which boosts immunity).

GARLIC ALSO PROVIDES MANY MINERALS AND TRACE ELEMENTS

It contains a whole range of minerals and trace elements: calcium, copper, iron, magnesium, manganese, phosphorus, potassium, zinc... It is particularly rich in copper and manganese. 100 g of garlic provides 83.5% of the NRVs (nutritional reference values) in manganese.

Notice to athletes: this mineral contributes to a normal energy metabolism and protects cells from oxidative stress.

IT CAN BE CONSIDERED A SUPERFOOD OR ALICAMENT

We sometimes hear of it as a "superfood" or an "alicament" (natural food-medicine), and rightly so! In addition to its precious vitamins and minerals, it contains organo-sulfur compounds (such as allicin) with antioxidant and therapeutic powers. This is why there are dietary supplements for garlic.

The recognized health benefits of garlic

Here are the main conclusions of research that has focused on the benefits of garlic.

IT WOULD PREVENT CANCERS

According to several studies, garlic reduces the risk of developing certain cancers (including colon, stomach, throat, esophagus, ovarian cancer) and helps the body fight cancer cells.

IT WOULD BE BENEFICIAL FOR THE HEART

Canadian researchers have highlighted its ability to reduce cardiovascular risk and high blood pressure. A Chinese study from Shandong University also showed that it lowered cholesterol by 5.4% and triglycerides by 6.5%.

Another study (University of Adelaide, Australia) was conducted in 50 patients with hypertension. As a result, garlic has been able to lower patients' blood pressure by reducing systolic pressure (pressure that takes place when the heart contracts).

IT WOULD PROTECT OUR BRAIN

According to an American study, consuming garlic would help prevent brain decline and neurodegenerative diseases such as Alzheimer's and Parkinson's. Other researchers have indicated that it is able to preserve the memory and cognitive abilities of the elderly, again reducing the risk of developing neurodegenerative diseases.

IT WOULD BE ENDOWED WITH ANTIBACTERIAL AND ANTIVIRAL PROPERTIES

Already in ancient times, garlic was prescribed to fight infections. Louis Pasteur claimed in 1858 that it had an antibacterial power on certain bacteria (Escherichia coli, salmonella ...) and that it was even more effective than antibiotics. This would be due to the presence of allicin (organo-sulfur compound).

In addition, according to an American study (University of Florida) of 120 people, garlic supplementation would strengthen the immune system and help relieve symptoms related to winter viruses.

Our tips to make the most of the benefits of garlic

Discover how to consume and preserve this condiment to make the most of its powerful aromas and alicament power.

GARLIC IN ALL ITS FORMS

In the trade, dry garlic (or more precisely dry garlic heads) is very easily found: this is the most common form. But it is also possible to buy fresh (or new) garlic, just out of the ground! It also exists in powder form and dietary supplement.

GARLIC IN ALL ITS FORMS

In the trade, dry garlic (or more precisely dry garlic heads) is very easily found: this is the most common form. But it is also possible to buy fresh (or new) garlic, just out of the ground! It also exists in powder form and dietary supplement.

CHOOSE GARLIC FROM ORGANIC FARMING

Several studies (Newcastle University, ABARAC) have proven that organic vegetables (and fruits) are 30% richer in nutrients and 18% to 69% richer in antioxidants. No question of buying garlic that would have lost some of its nutritional assets: bet everything on organic!

PREFER GARLIC GROWN IN FRANCE

Check its origin before buying it: Spain, Romania and Italy also produce it. France is the 4the european producer behind these three countries.

The purple garlic of Cadours benefits from a PDO, a guarantee of quality and territorial identity. There are also four PGIs: white garlic from Lomagne, garlic from Drôme, smoked garlic from Arleux and pink garlic from Lautrec.

RAW GARLIC IS A GOLD MINE FOR HEALTH

When eaten raw as a condiment, it is of course even more aromatic and nutritious. It can be added to salads, sauces, soups, salad dressings... You are spoilt for choice!

Be careful: not everyone digests raw air well. If this is your case, try to consume it in very small quantities or cook it. To enjoy only its aromas, rub it at the bottom of a dish to perfume it. You can do the same on bread.

STEAMING SHIRT COOKING IS A VERY GOOD OPTION

To consume it cooked as an accompaniment, you have the choice between several cooking methods:

Pan cooking: you can opt for pan cooking by having cut the garlic into small pieces beforehand (chopped or sliced). It's ideal for pan-fried vegetables!

Cooking in a shirt: this involves cooking the pod in its envelope, without peeling it. You can add one or more pods to dishes that you steam or bake. Nothing could be simpler! It then becomes more melting and softer.

We advise you to favor steamed shirt cooking because it is a soft cooking.

DRY GARLIC KEEPS FOR SEVERAL MONTHS, FRESH GARLIC ONLY A FEW DAYS

If dry, this condiment keeps for six months to a year, provided it is placed away from light, away from moisture and at room temperature. As for fresh (or new) garlic, it can only be kept for a few days in the vegetable tray of the refrigerator.

What to remember about garlic

Garlic is an integral part of French cuisine: it is even considered a basic condiment. It is highly appreciated for its powerful aromas but also for its medicinal properties, which are explained in particular by the presence of organo-sulfur compounds (allicin).
According to several studies, it prevents cancers, protects our heart, brain and boosts our immunity thanks to its antibacterial and antiviral properties.


It is rich in valuable vitamins and minerals for sports practice, such as vitamin B6, copper and manganese.
If you are looking to lose weight, it is in your best interest to season your dishes with garlic: in addition to being excellent for health, it is low in calories and it is so strong in taste that a small amount is enough. 

This is much better than brushing your dishes with industrial sauces often very rich in saturated fats, salt and additives!
It can be eaten raw or cooked but be aware that not everyone digests raw garlic well. If this is your case, opt for a gentle cooking.

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