Food Facts: Garlic
By WLR's Food Information Executive, Laurence Beeken
What are the Benefits of including Garlic in your recipes?
From the days of the ancient Egyptians, the benefits of including garlic in your diet and healthy recipes have been documented and extolled as being a cure for all ills.
Homeopathic uses of garlic suggest that this member of the onion family benefits from antibiotic properties, and may assist in the removal of excess mucus from the body.
Another health claim is that garlic may act as an anti coagulant by stopping platelets in blood from adhering and creating blockages.
Garlic has been used medicinally against fungal, yeast, bacterial, and viral infections.
How can eating garlic improve your health?
Studies using garlic have found effects on a number of cardiovascular disease risk factors, including blood pressure, blood viscosity and lipid levels, although to confirm the health benefits of garlic in lowering cholesterol levels, further well controlled, long term studies are required.
You can use garlic as a flavour enhancer in sauces, casseroles, stews and more, even as a vegetable in soups.
Nutritional information
Garlic, Raw, Average
Percent Calories From:
| Carbohydrate | 80.5% |
|---|---|
| Protein | 16.6% |
| Fat | 2.9% |
| Alcohol | 0% |
Nutrition Data Per 100g:
| Calories (kcal) | 149 |
|---|---|
| Carbohydrate (g) | 33.1 |
| Sugars (g) | 0 |
| Protein (g) |
6.4 |
| Fat (g) | 0.5 |
| Sauturates (g) | 0.1 |
| Fibre (g) | 2.1 |
| Sodium (g) | 0.02 |
| Alcohol (g) | 0 |
| Fruit & Veg | 1.3 |
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