Useful properties and caloricity: garlic

In many products, we are primarily interested in their calorie content. Garlic, however, is not loved for that. I must say that this plant is of two kinds: the garlic that shoots forms a flower stalk with air bulbs at the very top, well, and a non-shooter does without such an "arrow." The native land of this plant is Central Asia, but it was grown in many countries. This is Ancient Egypt, and Greece, and Rome, and India. Few dishes can do without this fragrant spice.

Garlic, the calorie content of which is very low, is popular in a variety of cuisines. One head contains only four calories. Practically does not contain carbohydrates and does not include fat. Specific, but such a favorite by many of the fragrance is provided by sulfur, which is a part of the plant. It affects the level of cholesterol, reduces blood pressure. Scientists believe that garlic can prevent the development of cancer of the colon and stomach. In addition, this plant strengthens the immune system and is a natural, natural antibiotic (it includes allicin, preventing complications from colds or flu). Therefore, no matter what its caloric content, garlic will always be popular with a wide variety of people. Well, if you really want to freshen your breath after consuming garlic, you can chew a twig of parsley, cinnamon seeds or cardamom.

But let's leave calories in peace. Garlic has antiseptic and preventive effects, contains vitamins C, D, P, B, iron, sodium and calcium, potassium and manganese, as well as zinc, iodine and magnesium, selenium and valuable essential oils. This plant destroys a significant number of diverse bacteria, prevents the development of atherosclerosis, cleans vessels, and therefore serves as a means of preventing strokes and heart attacks. Being a natural antioxidant, garlic protects DNA from various chemicals and mutations. Many scientists even consider, as mentioned above, that this is one of the anti-cancer drugs.

You can not even take into account its small calorie content. Garlic should be eaten raw, but not chewing denticles (stomach may react), and adding to stewed, baked or roasted meat, salads, any vegetables and even mashed potatoes. But only to choose the teeth should be carefully: if there are already green sprouts, then the plant will give the dish a noticeable bitterness. Quite clearly about the properties of products with which garlic combines, the calorie table narrates. There are a lot of drinks, in which you can also add garlic. But more often it is done to obtain a strengthening effect during epidemics of influenza, and the taste is not the most pleasant.

As for the products, garlic is combined with almost all vegetables, it is ideal for lamb, but can be easily applied in other dishes. Extremely low content of sugar, saturated fat, sodium, lack of cholesterol and excess of calcium, selenium, vitamins and other nutrients makes this plant extremely valuable. In addition, it is very tasty.