Description
Garlic contains an amino acid called Aliin, which can inhibit sulfur enzymes and lower the level of cholesterol in the blood, therefore it is lipid-lowering.
When cutting or crushing the garlic clove, the Alinase enzyme converts the Allicin into Allicin, a volatile substance that causes the characteristic odor and itchy eyes.
Allicin is antiplatelet and antihypertensive. Besides being an antioxidant to protect us from free radicals, which cause cellular aging.
It also produces a decongestant and expectorant effect in catarrhal processes.
In order for us to optimize their full medicinal potential, it is necessary to consume the sprouts raw, since the heat destroys a large part of these compounds.
It also contains:
Vitamins: especially group B
Minerals: especially magnesium, potassium and iron
It contains practically no fat, so it is the choice in weight loss diets and in hypercholesterolemia.
It is very rich in water, which together with potassium is highly indicated as a diuretic.
Contains Pectin, an important fiber for the diet.
Abusive intake is not recommended in people medicated with oral anticoagulants.
NUTRITIONAL INFORMATION
100 g
Energetic value
74 kcal / 310 kj
Fats
<0.5 g
Of which saturates
<0.1 g
Carbohydrates
8.9 g
Of which sugars
3.2 g
Dietary fiber
6.9 g
Protein
6.1 g
Salt
0.02 g
