Garlic: a small vegetable with great virtues!
Its smell and flavor are unique. Integrated with many culinary preparations, garlic is much more than just a condiment! Its nutritional benefits are various and interesting.
Garlic: a family of nutritional champions!
Garlic, as well as onion, green onion and chives, is part of the alliaceae (lily) family. These vegetables are of nutritional interest when it comes to prevention of certain types of cancer, specifically cancers that affect the digestive system such as colon cancer or stomach cancer. The anticancer activity of garlic is largely attributable to the odorous molecules released by the crushing of this vegetable. These molecules would have the power, outside the body, to eliminate carcinogenic toxic substances.
Garlic also has a positive effect on the immune system. It has been used for thousands of years for its role as an antibacterial and antifungal agent.
Did you know?
The valuable nutritional components of garlic are inactive in the vegetable as long as the bulb is not broken: crushed, minced, crushed or chopped! It is an enzyme that, during these manipulations, transforms alliin into a molecule with an interesting anti-cancer activity
To your cauldrons!
Rubbing a clove of garlic on a baguette is a classic, we love it! Sautéed in a little olive oil, garlic adds a unique flavor to a pan of varied vegetables. Add it to your soups... generously! The vegetable purees and the simmered meat dishes are also delicious with some garlic.
Discover more than just fresh garlic! Garlic vinaigrettes and pestos and garlic flower seasonings are also great ways to enhance the flavor of your cooked dishes!
The nutrition experts at Kilo Solution
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