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Interesting information about garlic - its chemical composition, calorie content, useful and medicinal properties

Interesting information about garlic - its chemical composition, calorie content, useful and medicinal properties


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Garlic is an extremely popular vegetable with an unforgettable spicy flavor. Garlic-infused dishes are found in cuisines around the world. But since ancient times, garlic has been used not only in cooking, but also in pharmacology.

This is due to the fact that it contains many useful substances with high biological activity.

Consider in the article what this vegetable contains, what vitamins it contains, whether there is sugar and how much is it in the composition of this spicy vegetable and what are the benefits and harms.

Why is it important to know what is in a vegetable?

For most people, garlic is very beneficial... But not everyone should use it in huge quantities. And for some diseases and conditions, it is worth abandoning it altogether.

To determine if you can eat garlic and in what quantities, you need to carefully study its chemical composition.

Nutritional value of fresh vegetable

Garlic is quite nutritious. Let's see how many calories does it contain? One kilogram contains 1110-1327 kilocalories, the calorie content of a fresh vegetable per 100 grams is about 130 kcal, but the weight of one clove is about 4 grams. - how many calories will there be in a fresh clove? The calorie content of 1 fresh clove is only 5.5 - 6 kcal.

Chemical composition and content of KBZhU fresh garlic per 100 grams, as well as whether there is sugar and how much it contains:

  • calorie content - 130 kcal;
  • proteins - 6.5 g;
  • fats - 0.5 g;
  • carbohydrates - 29.9 g;
  • water - 60 gr;
  • saturated fatty acids - 0.1 g;
  • unsaturated fatty acids - 0.1 g;
  • organic acids - 0.1 g;
  • mono- and disaccharides - 3.9 g;
  • fiber - 1.5 g;
  • starch - 26 g;
  • ash - 1.5 gr.

The nutritional value of dried garlic is significantly reduced by reducing the amount of carbohydrates... And it is 331 kcal per 100 grams of product. The amount of phytoncides and essential oils also falls, but the level of trace elements remains almost unchanged - such treatment is most sparing for the beneficial components of garlic.

Boiled, fried or pickled, this vegetable retains significantly less medicinal properties and calories, and becomes just a spice. Too many substances are destroyed by heat treatment.

You can find out more about the benefits and harms of boiled garlic here, and you can read more about the properties of fried garlic in this article.

Raw garlic is most beneficial... It contains the largest possible amount of substances that are important for the healthy life of the body. They are part of hormones and enzymes, are involved in metabolism and redox reactions.

Violation of these reactions causes metabolic disorders, errors in cell division, which leads to serious health problems.

Macronutrients:

  • magnesium - 30 mg;
  • potassium - 260 mg;
  • chlorine - 30 mg;
  • sodium - 17 mg;
  • phosphorus - 100 mg;
  • calcium - 180 mg.

Trace elements:

  • manganese - 0.81 mg;
  • zinc - 1.025 mg;
  • iodine - 9 mcg;
  • selenium - 14.2 mcg;
  • iron - 1.5 mg;
  • copper: - 130 mcg;
  • cobalt: - 9 mcg.

Consider what vitamins a vegetable contains. Vitamins:

  • vitamin B1 - 0.08 mg;
  • vitamin B2 - 0.08 mg;
  • vitamin B6 - 0.6 mg;
  • vitamin K - 1.7 mcg;
  • vitamin PP - 2.8 mg;
  • choline - 23.2 mg;
  • vitamin B9 - 3 mcg;
  • vitamin C - 10 mg;
  • vitamin E - 0.3 mg.

Some of the most characteristic compounds and elements of garlic should be said in more detail.

  1. Selenium... Prevents cell mutation, enhances immunity, neutralizes toxins and free radicals, activates the antioxidant properties of vitamins C and E. Prevents the development of tumor processes, stimulates the formation of hemoglobin, metabolism. Selenium deficiency causes the body to age prematurely.
  2. Iodine... It is part of the thyroid hormones that regulate the metabolism of fats, proteins and carbohydrates, energy metabolism, and the maturation of germ cells. Also, when iodine is present, it stimulates the development of intelligence, especially in children. It removes radioactive substances from the body, stabilizes the overall hormonal background, and improves immunity.
  3. Essential oils and phytoncides... For the most part, they give the spice such a specific smell.

    Diallyl disulfide is the main compound in the essential oils of garlic. They have a strong antiseptic effect, but irritate the skin and mucous membranes.

  4. Allicin... This is the most famous component of garlic, which provides a pronounced antibiotic, antiseptic, antiparasitic effect. If you compare it with artificial antiseptics, then allicin wins significantly. For example, carbolic acid kills mycobacterium tuberculosis in a day, while allicin can do this in a few minutes. In addition, it has a systemic effect and has a positive effect on the entire body as a whole.

Benefits and therapeutic effects

Thanks to allicin, a significant content of trace elements and vitamins, garlic plays a significant role in the prevention and treatment of serious diseases.

  • Hypotensive action... Garlic is able to dilate blood vessels, thereby causing a decrease in blood pressure.
  • Antibiotic action... Garlic effectively destroys different types of bacteria - salmonella, vibrio, mycobacterium and staphylococcus. At the same time, it reduces the activity of many other types of microbes.
  • Anticoagulant action... It has an aspirin-like effect, due to which it destroys blood clots and prevents the formation of new ones, improves microcirculation in tissues.
  • Antiparasitic action... Garlic has long been used to fight parasites and worms of the gastrointestinal tract. Pinworms are most sensitive to it.
  • Antiviral property... Garlic is an excellent remedy for the prevention and treatment of viral diseases. Since ancient times, rooms have been fumigated with garlic vapors during epidemics.

    Nowadays, it has already been proven that garlic can negatively affect respiratory viruses, preventing their spread.

  • Lipid-lowering property... There are studies that people who eat garlic frequently have lower cholesterol levels. Also, its use increases the amount of high-density lipoproteins and promotes the resorption of atherosclerotic plaques.
  • Immunomodulatory effects... Garlic is a stimulant of biological reactions, it affects the immune system at the level of cells by activating their defense mechanisms.
  • Antioxidant action... Garlic is able to stop lipid peroxidation by binding free radicals. This feature is realized due to glutathione, zinc and selenium. Thanks to this, garlic can reduce the risk of cancer.
  • Detoxifying property... Garlic has the ability to neutralize toxins, which is why it is very effective in treating poisoning. Its most successful use is for detoxification after poisoning with mineral poisons - arsenic, mercury, lead and cadmium.
  • Vitaminizing actionif there are not enough vitamins. Due to the rich and varied composition of vitamins, garlic heals and prevents vitamin deficiencies.

We suggest watching a video about the benefits of garlic for the body:

Harm and contraindications

Any medicine, even the most useful medicine, can harm a person if the dosage is not observed.

In the case of garlic, it is also necessary to show moderation, because it contains really strong biologically active substances, most of which have beneficial properties, but in large quantities can adversely affect the body.

  1. The spicy spice irritates the mucous membranes and often causes exacerbation of diseases of the mouth, esophagus, stomach, kidneys and liver. When consuming large amounts of garlic, irritation can appear even in healthy people.
  2. In a high dose, garlic can affect the brain through sulfanyl-hydroxyl compounds, causing changes in the processes of inhibition and activation of the cerebral cortex. This causes drowsiness, irritability, and decreased concentration. For epileptics, it is completely prohibited, since these compounds can provoke an attack of seizures.
  3. Pregnant and lactating women should also be careful. The effect on the fetus has not been studied in detail, but there are suggestions about negative effects.

    During lactation, the spice penetrates into the milk, making it taste unpleasant.

    In addition, the child may have allergies.

  4. Individual intolerance or allergic reactions to garlic are not uncommon. But even in the absence of allergies, irritation may appear on the skin and mucous membranes.

We suggest watching a video about the dangers of garlic for the body:

The composition of this wonderful plant is amazing, it gives it such pronounced healing properties that it can be considered precisely as a medicine. Therefore, it should be used in moderation. The recommended dose is two to three cloves per day.... In some cases, it is best to consult a doctor. If the doctor has not identified any obvious contraindications, garlic will only bring health and longevity.


Watch the video: 38 Delicious Foods That Contain Almost Zero Calories (July 2022).


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