This side dish screams “Healthy Heart” and for so many reasons! What we eat plays a very significant role ensuring we have a healthy heart, to help prevent and reduce your risk of heart disease you want to ensure you…
- 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.
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.
- Select garlic bulbs which are large, heavy, clean and firm with unbroken, dry skins.
- Avoid those with damp or soft spots.
- 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.