The chemical composition of garlic: description, properties and calorie content

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-18 00:50

For several centuries, there has been an opinion among the people that if you regularly eat garlic, you can forget about colds, as this vegetable “scares away” all infections and viruses, and also helps strengthen the immune system. Perhaps it was the beneficial properties that made this culture very popular with almost all peoples of the world. In addition to the specific smell and spicy taste, which become an excellent "decoration" of the dish, the chemical composition of garlic is important. It is represented by macro- and microelements, vitamins, minerals, proteins, fats, carbohydrates and other substances useful for the body. Garlic has a low calorie content, so it is also popular in dietary nutrition. It is used not only in cooking, but also in alternative medicine, due to its healing properties. People around the world consume garlic cloves, as well as young stems (arrows) and leaves of the crop.

Because this productis one of the most popular vegetables in the world, it would be logical to get to know it better. The article will talk about the chemical composition, nutritional value and calorie content of garlic, as well as its properties. After all, this vegetable can have both beneficial and negative effects on the human body.

What is garlic? Brief description of the plant

This vegetable crop belongs to the genus Onion and the Amaryllis family. In the original Latin, the name sounds like Allium sativum. This is a perennial herbaceous plant with a pungent taste and a specific smell, which endow it with thioethers (organic sulfides) contained in the composition. Garlic has high antiseptic properties, thanks to which it is successfully used in traditional and informal medicine and clinical nutrition. In cooking, "teeth", young stems and leaves are used.

The chemical composition of garlic: information that is useful to everyone

This vegetable crop contains in its composition a huge amount of various useful elements that have a beneficial effect on the body's activities. Below is a table from which you can find out about the content of vitamins and minerals in garlic. The amount is indicated in milligrams, the percentage relative to the daily norm is also presented. The content of substances is determined per 100 g of the product.

Vitamins	mg/%	Micronutrients	mg/%	Macronutrients	mg/%
C	10/11.1	Cob alt	9 mcg/90	Chlorine	30/1.3
B1	0.1/6.7	Iron	1.5/8.3	Potassium	260/10.4
B2	0.1/5.6	Selenium	14.2mcg/25.8	Phosphorus	100/12.5
B5	0.6/12	Zinc	1/8.3	Calcium	180/18
B6	0.6/30	Manganese	0.8/40	Sodium	17/1.3
PP	2.8/14	Copper	0.1/10	Magnesium	30/7.5
B9	3 mcg/0.8	Iodine	9 mcg/6
E	0.3/2
K	1.7/1.4
Choline	23.2/4.6

In addition, garlic contains an essential oil in which allicin and other organic compounds of the volatile group (sulfide group) were found.

Fruit nutritional value

The chemical composition of garlic has been described in detail above. The nutritional value of the product plays an equally important role. Garlic contains not only proteins, fats and carbohydrates, which are the "basis", but also other significant substances. Quantities are in grams and are based on 100g of product.

Water	60
Proteins	6.5
Fats	0.5 (of which 0.1 g each of saturated and polyunsaturated fatty acids)
Carbohydrates	29.9 (of which 1.5 are dietary fiber, 3.9 are mono- and disaccharides, 26 are starch)
Organic acids	0.1
Ash	1.5

Calorie garlic

The nutritional value of the product is also determined by the number of kcal per 100 g. It is worth saying that garlic is a low-calorie product, since it contains only 149 kcal.

All data above may vary slightly. All these indicators depend on growing conditions, in particular, on the region and climatic zone in which it grew, as well as on the vegetable variety.

Garlic inpowdered or dried vegetable

Seasoning is sold in many grocery stores. It is made from dried and ground cloves. The chemical composition of garlic powder is represented by the same substances, only their amount per 100 g of the product may differ. The nutritional value is 331 kcal. That's 16.55g of protein, 0.73g of fat, and 72.73g of carbs.

Powdered garlic seasoning has a strong flavor, but unlike a raw vegetable, it leaves your breath fresh. This form of product is an excellent alternative precisely because of its qualities.

About the chemical composition of dried garlic

• Minerals: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, selenium.
• Vitamins: ascorbic acid, thiamine, riboflavin, nicotinic and pantothenic acids, pyridoxine, folic acid, choline, betaine, alpha-tocopherol, phylloquinone.
• Lipids: saturated, monounsaturated, polyunsaturated fatty acids, phytosterols.
• Amino acids: tryptophan, threonine, isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine, valine, arginine, histidine, alanine, aspartic and glutamic acids, glycine, proline, serine.

What is rich in young green garlic?

Many people cut the leaves of a vegetable crop and throw it either in the trash can or in the compost pit. Few people know that the green part of young garlic has no less benefit than the "cloves". There are even cooking recipes from which you can learn how to cook the leaves, and in what cases they are best.use.

We have already considered the chemical composition of garlic (in the table above). In principle, the same information could be transferred to this section, but we will not repeat it. The young green leaves, as well as the fresh and dried fruit, are rich in B vitamins, as well as C, E, K and PP. They contain nonessential and essential amino acids, macro- and microelements, which make the young fruit and leaves no less useful. It should be noted that the content of some of the substances in this case is even greater than in the "old" garlic. The nutritional value is 149 kcal. Young garlic contains 0.5 g of fat, 2.1 g of dietary fiber, 6.36 g of protein, 33.06 g of carbohydrates, 1.5 g of ash, and 58.58 g of water.

On the positive qualities of vegetable crops

Now the most interesting - the beneficial properties of garlic. The composition of garlic is such that the vegetable has a beneficial effect on all systems of the human body. It is important to know that the normal daily amount is no more than 15 g.

Many different useful substances in the composition, of course, is of great importance when considering the beneficial properties of this product. And all this will be discussed in the article. But it’s worth starting with garlic essential oil. Its content in vegetable crops can range from 0.23 to 0.74%. Why is it remarkable? It is in the essential oil that allicin is contained - the main component in the biochemical composition of garlic. It is a powerful antioxidant, the action of which is aimed at binding dangerous substances - free radicals. Thisthe process is important, because if they have no one to "attach" to, the most terrible thing will happen - the destruction of the genetic apparatus of the cell. This threatens uncontrolled cell division and, as a result, the formation of a malignant neoplasm. A cell with a disturbed genetic apparatus produces proteins that are “foreign” for the body, which cause toxic poisoning. Studies have shown that garlic is an effective therapeutic agent in the fight against cancer at any stage.

Allicin is the strongest antiseptic that inhibits the activity of pathogenic microorganisms. This keeps the beneficial bacteria in the body. How allicin manages to separate the “good” from the “bad”, because even antibiotics destroy everything in a row, scientists have not yet been able to find out. Nevertheless, this fact deserves attention.

It is very difficult to consider all the beneficial properties of garlic. It will certainly take up a whole volume. But briefly to learn about its positive qualities is quite real. In addition to resisting free radicals, garlic also prevents the development of dysbacteriosis, fungal infections of the body both inside and out, as well as intestinal infections and helminthic invasions. In addition, the vegetable crop is famous for such healing properties:

• maintaining the proper functioning of the cardiovascular system;
• lower blood pressure;
• normalization of blood composition;
• lower bad cholesterol in the blood;
• prevention of thrombosis;
• facilitate glucose uptake;
• strengthening the body's defenses;
• normalization of the gastrointestinal tract.

The chemical composition of garlic includes vitamin B1, which stabilizes the nervous system. Therefore, vegetable culture is able to calm and relieve stress. Vitamin B1 is also involved in energy processes in cells. Phytoncides make garlic an excellent prophylactic against acute respiratory viral infections.

As for the nutrition itself, the vegetable culture “disinfects” the intestines, preventing the development of various pathologies in the gastrointestinal tract. Garlic is recommended to be added to fatty dishes to stimulate digestion, starting the process of bile production and making digestion easier. The vegetable is especially useful in the autumn-spring period, as it is rich in vitamins and various elements. It is also recommended to eat some garlic every day to prevent the occurrence of various pathologies in all systems.

The harm that a vegetable can cause to the body, and some recommendations

The chemical composition of garlic can not only benefit, but also worsen he alth in some conditions. So, you can not use it in large quantities. There are cases when an excessive "dose" led to a spasm of the coronary vessels and cerebral vessels. So you should remember that everything is good in moderation.

Recently, on the Internet, you can see information that garlic is an almost poisonous vegetable, and eating it is extremely harmfulfor a person. Allegedly, this is fraught with a slowdown in reactions and the process of thinking. However, there is no scientific confirmation of this data.

Some parents force their children to eat this vegetable, because "it's so good for he alth." Do not force-feed garlic to your child. After all, adults themselves do not eat the product that they do not like? So there is no need to torture children.

Although the composition is rich in a wide variety of useful substances, the properties of garlic can be negative. For example, individual intolerance to the product. If such a condition has been identified, it is impossible to use a vegetable crop in any case. By the way, garlic should only be eaten raw, or added to dishes at the very end of cooking, as heat treatment kills all useful substances.

Garlic should also not be consumed at body temperature above 38 degrees and overweight. Especially if obesity is diagnosed in a child. If an adult is still somehow able to deal with increased appetite, then it is more difficult for children to cope with this. Of course, garlic contains vitamins, and its calorie content is low, but the vegetable, as already mentioned, contributes to the production of gastric juice. This process can cause extra appetite.

It is not recommended to eat garlic before bedtime and in case of disorders of the nervous system, such as epilepsy. It is contraindicated in serious diseases of the gastrointestinal tract and kidneys.

What is garlic famous for in folk medicine and home cosmetology?

There are many recipes that you canrepeat at home to fix various problems. For example, various mixtures and infusions are prepared from garlic that can relieve insomnia, toothache, runny nose, sore throats, colds, and even bronchitis and whooping cough. There are "drugs" based on this vegetable crop that help with atherosclerosis and chronic fatigue, angina pectoris and shortness of breath. For example, if you have overcome a sore throat, it is advised to pour 3-4 cloves of garlic with boiling milk and add a tablespoon of honey. And for whooping cough, rubbing a mixture of lard and garlic juice into the neck and chest is an excellent adjuvant remedy.

The description of garlic, the composition and its beneficial properties give reason to think about how useful the product is in cosmetology. It helps to eliminate various problems related to hair, skin and nails.

For example, to get rid of inflammatory processes on the skin, the face should be wiped with vegetable oil, and then apply a gruel of chopped garlic. In addition, vegetable culture helps to get rid of various growths on the skin, such as warts, corns and papillomas.

Garlic is a universal remedy for many pathologies that develop inside the body. This is a unique seasoning, without which many first and second courses, as well as snacks, cannot be complete. You don’t need to use it in large quantities, it’s just important to know that even a small “clove”, if you eat it daily (in the absence of contraindications), can have a positive effect by saturating the bodya variety of useful substances. And for those who have bad breath after eating this product, it is recommended to try the vegetable in powder. And it is better to prepare such a seasoning yourself from homemade garlic, since its beneficial properties directly depend on the quality of the seed and growing conditions.