Garlic - A Better Choice

Garlic

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Garlic is a species in the onion genus, Allium.
The onion, shallot, leek, chive, and Chinese onion are close relatives of Garlic.
The active ingredient in garlic is allicin – a sulphur compound which is released when garlic is crushed. It is much more concentrated in raw garlic than cooked.
Garlic has been cultivated successfully for centuries and is widely used for both its culinary and medicinal attributes.

Health Benefits

Garlic is a good source of dietary fibre; some medicinal qualities: antiseptic and a cold/flue deterrent.

100g of garlic yields the following:

Calories – 149
Total Carbs – 11% of DV
Protein – 6.36g
Dietary Fibre – 8% of DV
Vitamin A – 0% of DV
Vitamin C – 52% of DV
Calcium – 18% of DV
Iron – 9% of DV

*Percent Daily Values are based on a 2000 calorie diet.

Selecting tips

Select garlic bulbs which are large, heavy, clean and firm with unbroken, dry skins.
Avoid those with damp or soft spots.

Storage tips

Store or hang garlic in a well ventilated cool place. This will prevent the bulbs from rotting.
Garlic has a storage life of up to nine months. (depending on the variety).
Avoid refrigeration.