Beneficial and harmful properties of garlic. Young green garlic - calorie content and properties. The benefits of young garlic

How much does young green garlic cost? average price for 1 kg.)?

Moscow and Moscow region.

Garlic or Allium sativum is a perennial species herbaceous plants from the Amaryllidaceae family. It is worth noting that garlic, along with onions, is on the list of one of the most common and widely consumed vegetable crops. Moreover, garlic is popular and in demand among the vast majority of the population of planet Earth.

Garlic is distinguished by its taste, aroma, and also its vitamin and mineral composition. The taste and aromatic characteristics of garlic are determined, first of all, by the chemical composition of the plant, which contains biologically active compounds and so-called organic sulfides and thioesters. Slices or cloves of garlic bulbs are eaten.

In addition, young green garlic, namely the garlic leaves and arrows of the plant, are especially popular in cooking. It is worth noting that young green garlic was first consumed by the people of India. Moreover, already in those distant times of formation ancient civilization, people actively used beneficial properties in folk medicine young garlic green.

The benefits of young garlic

Thanks to its unique taste, and in addition healing properties young green garlic was incredibly popular among the ancient Romans, Egyptians, Greeks, as well as Arabs and Jews. Archaeologists have found reliable written evidence of the fact that the benefits of young garlic for human body people knew already more than five thousand years ago.

Over 800 recipes have been discovered in ancient Egyptian manuscripts. medicines, which were made on the basis various types plants, including young green garlic. History contains a mention of a riot during the construction of the great pyramids of Egypt. The workers were not given garlic as was previously the case, and people rebelled.

Young garlic has long been used in cooking and folk medicine in Rus'. Green leaves of young garlic are considered the first remedy for vitamin deficiency. It is worth noting that it is the shoots of young garlic that are the first to appear in the garden beds of domestic gardeners. The calorie content of young green garlic is quite low and amounts to 40 kcal, which are produced per 100 grams of product.

This level of calorie content of young green garlic, as well as its vitamin and mineral composition, allows the plant to be classified as dietary and at the same time medicinal products foods, regular consumption of which has a visible beneficial effect on the human body. Researchers confirm that the health benefits of young garlic are significantly higher than those of green onions. The bulbs of young green garlic contain a record amount of vegetable protein.

In addition, young green garlic contains in its chemical composition amino acids essential for the human body, as well as ascorbic acid, thiamine, nicotinic acid, lysine, polysaccharides, riboflavin and other minerals. Young green garlic used in the preparation of vitamin salads, as well as as an ingredient in first and main courses. Young green garlic leaves are used for home preservation.

There is an ancient folk wisdom, which says that garlic ignites the hero's heart when it freezes. How wonderful garlic is, the beneficial properties of the plant were described back in the 1st century BC. Ancient Roman physician Dioscorides. An ancient scientist recommended using garlic to treat dyspepsia and exhaustion, take it when stomach colic. IN Ancient Greece garlic was generally considered magic potion and used against snake bites. The Slavs also called it " snake grass"and was used as an antidote for various poisonings, animal and insect bites. For many ancient peoples, garlic was almost the only remedy against cholera and plague. In Tibet the plant was considered good remedy to relieve fatigue during severe physical activity, for rickets and hypertension, it was often used as a remedy against oncological diseases and a remedy for .

What are the benefits of garlic?

The benefits of garlic are described in books by herbalists and healers. Long before phytoncides were discovered, ancient Russian medicine used the volatile secretions of garlic to treat runny nose, whooping cough, purulent wounds and long-lasting ulcers. It is known that during the First World War, garlic was diluted in water and used as antiseptic for the treatment of wounds. Since ancient times, the benefits of garlic for immunity and recovery have been known vitality during and after long-term illnesses. Decoction of garlic with potatoes (1:1) – effective remedy for disorders gastrointestinal tract. Besides traditional healers Garlic infusions were often used as a good diuretic, anthelmintic, antimalarial and stomachic. Nowadays, to prevent colds, not only traditional healers, but also doctors advise eating several cloves of garlic a day (especially in the cold season).

Such high characteristics and widespread use of garlic are due to the rich chemical composition of the plant. Garlic bulbs contain phytosterols, polysaccharide inulin, carbohydrates, salts, iodine, phosphorus, magnesium, organic acids, rich in vitamins and microelements.

Medical scientists have repeatedly demonstrated the benefits of garlic for the human body. In the course of research, it was found that a plant with a pungent aroma and pungent taste increases the body's resistance to colds and infectious diseases, improves the functioning of the heart and digestive organs, expands blood vessels, has diuretic and mild diaphoretic properties, has antiseptic and antiscorbutic properties. It's no secret that when eaten, garlic stimulates the appetite.

Allicin, which garlic cloves contain, has a strong bactericidal effect. Apparently, plants have known about this property for a long time, which is why many people today place peeled garlic in the house during flu epidemics and in the presence of infectious diseases, from someone in the household.

Statistical data indicate the benefits of garlic for the purpose of prevention against tumor and cancer diseases. What are the benefits of garlic? clinical researches, phytoncides significantly inhibit the activity of some enzymes of neoplasms. Some scientists recommend the use of garlic photocides in diets for tumor processes. Alifides, which are contained in garlic, according to researchers, can be included in the complex therapeutic agents in case of atherosclerosis complicated by hypertension. Many modern drugs based on garlic, inhibit the processes of rotting and fermentation in the intestines, stimulate secretion and intestinal motility, reduce blood pressure and have a detrimental effect on pinworms. Garlic juice is included in drugs against anemia, dysentery, colitis and intestinal atony. Many medicines that include garlic are useful and indispensable for hypertension and gastritis, atherosclerosis and even diabetes.

If we talk about the benefits and harms of garlic, then garlic is harmful for patients suffering from certain kidney diseases. Garlic is also contraindicated for epilepsy and can lead to epileptic seizures.

The benefits of garlic in cosmetology and cooking

Garlic has also found application in cosmetology and is used to strengthen hair. A remedy called “” has long been used in Tibet. Alcohol tincture of garlic is useful for cleansing blood vessels and rejuvenating the body.

Garlic is also widely used in cooking. Most often, crushed garlic cloves are used as a seasoning for meat dishes, especially from lamb, game, goose. Garlic soups are very healthy. Using garlic in food fills dishes with useful substances and significantly increases taste qualities, and the pungent smell stimulates the appetite. Garlic is an essential seasoning when canning and fermenting mushrooms and vegetables. The recipe for pickled garlic, which came from distant Siberia, is known today all over the world; pickled garlic as a seasoning for bread and butter, hard or fresh cheese is rightfully considered a delicacy.

Our great-grandmothers knew the benefits of young garlic. Young garlic appears in the garden much earlier than other vegetables and has long been an excellent remedy for vitamin deficiency. After a long winter, tender young leaves and snow-white teeth, which have not yet acquired the persistent pungent smell of mature garlic, go well with any spring salad, filling it with valuable vitamins and microelements.

In spring, green garlic arrows are healthy and nutritious; they are used not only as a seasoning, but also for preparing individual dishes. Juicy green arrows with a pungent smell are fried, stewed, and pickled for the winter. The spicy green vegetable contains many trace elements, valuable vitamins and nutrients, serves as an exclusive decoration festive table in any season. Green arrows of garlic are not recommended for use by people who have a stomach ulcer, gallstone disease, anemia, or kidney disease.

Who is garlic good for?

Every mother knows how beneficial garlic is for children. This is the first remedy for various viral and colds, everyone also knows the benefits of garlic for immunity and improving appetite, as an anthelmintic and antibacterial agent.

For older people, the beneficial properties of garlic are also well known. In addition to the listed properties, it actively suppresses the destruction of neurons (brain cells), restores and stimulates the growth of new cells. When eaten, garlic reduces the intensity of heart attacks and helps people who have had a heart attack.

The question often arises that garlic is healthier or . The fact is that spicy vegetables that are completely different in taste have many similarities in terms of the components that are included in their composition, so they are often used for the prevention and treatment of similar diseases. Of course, eating a particular product to a greater or lesser extent depends on individual taste and perception, which is why different families use garlic and onions in food in different ways.

Today, new varieties of garlic are appearing on the shelves of vegetable stores; thanks to the painstaking work of breeders, in some types, instead of many small cloves, we find one whole bulb. The teeth have become larger and juicier, the composition of the substances that garlic contains has been supplemented with new elements, but garlic whose beneficial properties have been preserved is still used in various branches of medicine and cooking. This amazing vegetable still brings the aroma of health and vigor, beauty and “eternal youth” into our homes.

Almost all ancient medical sources featured garlic as a remedy for many diseases.

Currently, nutritionists consider this vegetable one of the healthiest foods in the diet.

Initially, garlic began to be grown in Asia, and later throughout the world, with the exception of Greece and Ancient Rome.

The vegetable is valued by people not only for its ability to give dishes a specific pleasant aroma, but also for its healing and beneficial properties for the human body.

Young garlic and its varieties have a rich chemical composition, including vitamins, a set of micro- and macroelements, as well as useful chemical elements and minerals. Garlic contains large quantities of carbohydrates, represented by fiber and sucrose.

Among minerals presented:

sodium,
manganese,
iron,
magnesium and potassium, which help cope with diseases of the cardiovascular system.

Except rich mineral composition, garlic contains many beneficial essential oils and phytoncides, giving it a special aroma.

Among the vitamins, the largest amount is:

group B,

Young garlic contains more nutrients and useful substances Accordingly, it differs in chemical and mineral composition.

Green garlic leaves are considered the most useful when they have not yet split into cloves. They contain maximum amount ascorbic acid, as well as vitamin K.

The bulb of a young vegetable contains thiamine and the vital essential amino acid lysine.

Wild garlic is one of the relatives of domestic garlic. The greens of wild plants are rich in vitamins and complex mineral salts, absent in home-grown garlic.

Glycosides combined with fluoride and zinc allow wild garlic to fight many serious diseases.

All varieties of garlic are low-calorie foods. Therefore, nutritionists recommend its use for cooking and as a main link in the diet.

Per 100 grams of product it contains only 40 calories.

The benefits of garlic in medicine and use in treatment

Due to its unusual composition and combination of sulfur with various chemical elements, this vegetable has a specific odor and large spectrum therapeutic effect.

However, it also contains harmful and toxic compounds, which in large quantities can lead to unpleasant consequences and problems in human health.

Garlic is considered the strongest natural antibiotic.

This is due to the fact that the sulfides included in its composition are able to fight many bacterial and viral, infectious and dangerous diseases.

In this regard, the effect of garlic extends to almost all metabolic and vital necessary processes person.

Prevention and treatment of infectious diseases caused by bacteria, viruses and fungi.

In ancient times, infusions of garlic were used against the plague and lotions were made from it on the affected areas of the skin, as it is capable of restoring dead skin. skin person.

Prevention of cardiovascular diseases.

Many cardiologists prescribe regular consumption of garlic to almost all of their patients.

Garlic is able to enhance the work of the heart, without loading it.

In addition, due to glycosides, it prevents the formation of atherosclerotic plaques and dilates blood vessels, which is a prevention against varicose veins veins

Treatment of upper respiratory tract.

When you have a cold, eating garlic helps thin mucus and calmly remove it from the bronchi and lungs. In addition, it helps to reduce swelling of the mucous membrane, which makes the patient’s condition easier and allows painless swallowing of food and saliva.

Prevention of cancer.

Many experts believe that regular consumption of garlic helps protect the human body from the appearance of malignant tumors.

In addition, allium in garlic kills affected cells, preventing their reproduction.

Traditional medicine equates the use of this vegetable to regular chemotherapy.

Boosting immunity.

It stimulates the immune system and helps protect the body from unfavorable factors external environment.

Treatment of the gastrointestinal tract with garlic.

Due to its specific aroma and taste, it enhances the secretion of enzymes involved in digestion, facilitates the absorption of heavy food and promotes its speedy digestion.

Garlic is also very useful for the liver, as it normalizes the functioning of the gallbladder and bile ducts.

In this regard, stones and malignant neoplasms do not form in the bladder.

The benefits of garlic for women and men.

Scientists around the world have conducted studies in which they have proven that garlic can influence the production of sex hormones by the glands.

By increasing testosterone in men, it enhances potency and prevents the development of prostatitis and other inflammatory diseases genitourinary system person.

In addition, the beneficial substances that make up garlic are processed in the body and excreted through the ureters, disinfecting them from infection and microbes.

The most famous method of treatment for helminths is the use of garlic in fresh.

Since garlic enhances the functioning of the immune system, it also affects hypo- and vitamin deficiency due to its rich mineral complex in its composition.

It is believed that this vegetable copes well with immunodeficiency conditions and scurvy.

Therefore, since ancient times, garlic was taken with them on board ships going to long trips, and polar explorers in the far north.

Possible contraindications to eating garlic

Since the vegetable contains a large number of essential oils, phytoncides and glycosides, it is not recommended to be used in large quantities.

This can lead to inflammation and irritation of the mucous membranes in the human body, causing pain and discomfort in the observed patient.

People prone to allergic reactions and individual intolerance to the product.
People suffering from stomach ulcers or duodenum, or gastritis. Since it irritates the mucous membranes and can cause a relapse of the disease.
With great care and small quantities People with heart palpitations should consume garlic.
If you are pregnant or breastfeeding, you should also avoid eating garlic in any form.

Recipes in folk medicine

Traditional healers try to use the benefits of garlic and its peel in almost every recipe for many serious diseases.

In the old days, people used to get rid of warts using grated garlic mixed with lard.

This paste was applied to moles and warts regularly until they were completely destroyed.

To remove helminths - pinworms, roundworms and worms - from the human intestines, peeled garlic cloves are poured with milk brought to a boil and left to infuse.

In the future, microenemas are given with this solution every day before bedtime.

For colds and inflammation of the upper respiratory tract.

When treating a sore throat, gargling with garlic broth is prescribed.

To prepare it, place one clove in heated water, infuse and filter.

For angina pectoris and rapid heartbeat, prepare a special mixture with honey, garlic and lemon.

Squeeze all the juice out of 10 whole lemons, grate five heads of the vegetable and mix all the ingredients with a kilogram of honey. Cover the prepared mixture with a tight lid and put it in a cool, dark place for a couple of weeks. It is recommended to consume the prepared mass three teaspoons once a day.

People with overweight and patients with diabetes can easily get rid of excess cholesterol in the blood, thereby preventing the development of atherosclerotic plaques.

To do this, take garlic and lemon in equal proportions and grind them through a meat grinder or chopper. The resulting mass is poured cool water and cover with a lid, wrap in dark paper and put in a dark, cool place for several days.

In what form is garlic useful?

The ideal remedy for medicinal purposes is fresh garlic and its herbs.

If you eat one clove of vegetable a day, a person’s immunity increases, the likelihood of fighting infections and inflammation increases, and the likelihood of myocardial infarction and atherosclerosis decreases.

Raw garlic in its own way medicinal characteristics compared to an antibiotic wide range action - tetracycline. However, when cooked, it loses almost all of its healing properties.

This is due to the fact that during the process of cooking, drying or pickling, essential oils, beneficial substances, sulfur-containing compounds and glycosides are evaporated from garlic. When heating the most useful antibiotic - garlic oil, it completely loses its unique composition.

Description

Garlic is a member of the Onion family. Despite the widespread distribution of this vegetable throughout the world, its homeland is Asia. Garlic has been cultivated for a very long time even before our era. This vegetable has the shape of an onion, which is divided into segments covered with several layers of scales. The bulb is round, but slightly flattened, can be white, yellow, pink or purple, it depends on the variety.

To get all the beneficial substances, garlic must be used fresh, since almost all the beneficial substances disappear during heat treatment. To still benefit from it, it is recommended to eat about 6 cloves of garlic daily for several months.

Garlic Product History

Homeland of garlic - middle Asia. It was also cultivated in Ancient Egypt, in Greece, in Rome, in India.

There are two types of garlic: bolting, which forms a flowering stem-arrow with aerial bulbs at the top, and non-shooting, which does not form an arrow.

Compound

100 g of fresh garlic contains the following vitamins: B1 (thiamine) - one of the most valuable elements in garlic, B2 (riboflavin), B3 (niacin), B5 ( pantothenic acid), B6 (pyridoxine), B9 (folacine) and beta-carotene. Vitamin C (ascorbic acid) is present in greater quantities. Thiamine, which is part of garlic, helps the body absorb the same element from other foods.

In addition to vitamins, garlic delivers microelements to our body: zinc, sodium, magnesium, iron, manganese, germanium, selenium and an impressive amount of phosphorus, potassium and calcium. In total, scientists counted 17 chemical elements necessary for a person.

The pungent odor and pungent taste of this product comes from essential oil containing allicin. This substance is both a powerful antioxidant and potent poison, which indiscriminately kills microbes, cancer cells, and healthy cells.

Garlic can also “boast” of a chic set of acids: pyruvic, caffeic, chlorogenic, ferulic, oleanolic, coumaric, phytic.

Garlic has a heterogeneous composition, which also depends on the time of year. The plant consists of a bulb, stem, leaves. The leaves, or arrows, contain more nutrients than the onion, for example, they contain twice as much ascorbic acid. In autumn, sucrose and inulin predominate in garlic, and in spring glucose and fructose.

Calorie content of garlic

The energy value of garlic is at an average level and is approximately 46 kcal per 100 g of product. Garlic contains a lot of water. Calories are distributed in approximately equal amounts between carbohydrates and proteins. Carbohydrates are represented by mono- and disaccharides. There is a small amount of dietary fiber present.

Beneficial features

The benefits of garlic for the human body are invaluable. For example, it reduces the level of damaged cells by 60%, and also increases the level of antioxidants in the body by 40%. Garlic contains sulfur compounds that have the ability to activate insulin.

This vegetable is famous for its antibacterial effect. It is widely used to destroy respiratory and urinary tract, as well as the lungs and oral cavity. Garlic copes well with various viruses and strengthens immune system. Therefore, it is recommended to eat it during the flu.

This vegetable is recommended to be consumed to improve digestion. Garlic promotes the secretion of bile, forms enzymes and stimulates the production gastric juice. In addition, this vegetable increases appetite and improves food absorption. Garlic also promotes the production of brain cells and removes waste products from the body.

Chemical composition of garlic

Garlic consists of almost 60% water. It contains a large amount of polysaccharides (30 g of carbohydrates). It is thanks to this fact that we see that the fingers stick to each other when garlic juice gets on them. Relatively high calorie content for such a product (~150kcal) is also due to carbohydrates. The pungent smell and pleasant taste are due to essential oil, present in the bulb. Oil is also present in the leaves of the plant, but in a much smaller percentage.

Garlic contains a whole storehouse of vitamins and other components, including: salicin, caffeic acid, phytic acid, phloroglucinol, geraniol and many others.

Use in cooking

Garlic is used in various cuisines around the world, and in some countries it has a very special place. important role. All parts of the plant are edible: leaves, arrows, inflorescences, and bulbs, which are consumed not only fresh, but also canned, salted and pickled. Garlic flour and flakes are made from the dried onion, which are used as a seasoning for various dishes, for example, meat or fish.

The benefits of garlic and treatment

Recently, scientists have proven that chemical properties garlic is similar to penicillin. Doctors, due to the allicin content in garlic, recommend using it to reduce cholesterol and triglycerides, as well as to normalize blood pressure. In addition, the vegetable inhibits the process of platelet formation, and also prevents the occurrence of dangerous reactions of fat oxidation in the blood. All this helps to avoid heart attack, stroke and atherosclerosis.

Many doctors say that garlic improves the functioning of the respiratory tract and also has a beneficial effect on activity prostate gland in men. In pharmaceuticals, garlic is included in huge amount drugs that are aimed at increasing the functioning of motor and secretory functions stomach and intestines.

Garlic in cosmetology

Garlic and cosmetology, at first glance, are poorly compatible concepts. But this opinion is wrong. Garlic has outstanding properties in this area as well. Thus, it, being a strong natural antibiotic, copes excellently with the problem of acne.

You can make this drying mask: 1 tbsp. a spoonful of freshly squeezed garlic juice, half a tbsp. spoons of aloe juice and 1 tbsp. spoon of curdled milk. The mask is applied for 20 minutes and washed off with cool water.

Use a cut clove of garlic to wipe pimples.

This plant is also effective in the fight against blackheads and enlarged pores.

To prevent skin irritation, you can wipe it with vegetable oil before garlic treatments.

Garlic also helps strengthen nails. They say that women in the Dominican Republic use this recipe: place 2 fresh crushed cloves of garlic in nail polish (preferably clear). You need to let the varnish sit for 7-10 days, and then use it as usual.

An unusual and chic recipe for getting rid of dandruff: add 5 crushed cloves of fresh garlic and a tablespoon to a glass of slightly warmed dry red wine. olive oil. The mixture is warmed up a little again. This mixture is massaged into the hair from the roots and along the entire length, and then wrapped in a warm towel for an hour.

After this, the head is washed. To achieve results, the procedure should be carried out twice a week.

Garlic for weight loss

Garlic is used to normalize the deception of substances, therefore, it is perfect for people who want to lose weight. Now there is information that allicin, which is part of the vegetable, causes a decrease in appetite, but this is still an assumption. Those who believe this hypothesis should know that allicin is destroyed by heat treatment.

Some nutritionists advise combining low calorie diet by eating one clove of garlic per day. There are also garlic fans who recommend adding it to almost all dishes, including desserts.

You can also drink garlic tea on an empty stomach, which is prepared as follows: 5 chopped sharp cloves are poured into a liter of water and boiled for 15 minutes. After straining, the tea is ready for drinking.

You need to remember that garlic does not help burn fat, so you should not be overzealous with eating it when losing weight.

Good to know

Italians, Koreans and Chinese eat up to 12 cloves of garlic daily.
Garlic is toxic to cats and dogs.
Ancient Egyptian manuscripts brought to us information about an uprising that occurred almost 4 thousand years ago due to the fact that workers exhausting themselves by building the pyramids were once not given garlic.
Indians in ancient times used garlic in medicinal purposes, but did not eat it because of the unacceptable smell.
In Japan and Korea, garlic is fermented at high temperature, obtaining “black garlic” with a sweet, even cloying taste.
Garlic is mentioned in the Bible.
A Garlic Festival is held in the United States, funds from which are used to help children suffering from mental illness.
The Pope publicly confessed his love for garlic Benedict XVI and the Spanish king Juan Carlos I.
Pythagoras called garlic the “king of seasonings.”

Some efficient housewives manage to run to the market for groceries before each meal. Well, for those who are not so quick, it is better to purchase food in advance and take care of the issue of storing it.

To ensure that garlic not only lasts until spring, but also does not lose its usefulness, it is necessary to protect it from moisture evaporation. IN Soviet time everything was done globally: the same garlic was simply “bathed” en masse in liquid paraffin. Making paraffin baths for garlic at home is expensive and troublesome.

You can wipe the vegetable heads with something specially prepared for this purpose. linseed oil, which will also create a protective film on its surface. The oil for this procedure is heated for about 3 hours, and then iodine is added (10 drops per half liter) for an antiseptic effect. The liquid is applied to the garlic with a soft cloth or swab.

If this method seems too painstaking, you can tie the garlic in a kind of braids by the herbaceous part. Such bundles are hung in a dry, dark place.

Our grandmothers stored garlic even simpler: in old stockings or nets. But it must be absolutely dry when placed there.

Garlic is also stored in plywood boxes, sprinkled with coarse salt.

Glass jars are also suitable for storing garlic heads. The jars are pre-sterilized and dried. Garlic is poured inside and covered with plastic lids. Sometimes garlic in jars is sprinkled with flour.

Allergy to garlic

Unfortunately, this useful product is allergenic. Moreover, it is so strong that a reaction to it can occur not only when eating a vegetable, but also when its particles or juice interact with the skin and even inhaling the smell.

Symptoms are typical for any intolerance: asthma, watery eyes, itching, headache, skin rashes. There may even be an offensive anaphylactic shock with decreased blood pressure, swelling, difficulty breathing and increased temperature. In this case, urgent hospitalization is necessary.

Those who are accompanied should limit their consumption of garlic skin diseases. This product may cause an exacerbation of the pathology.

In general, an allergy to garlic is quite rare, but people with a tendency to such reactions need to be careful with this product.

Special benefits of garlic for men and women

It is a well-known fact that garlic is beneficial for male potency. The main reason is considered to be dilation of blood vessels when using it, but this explanation is not the only one in this case. In addition, regular consumption of this vegetable has a positive effect on the activity of the prostate gland and has a preventive effect on the formation of malignant tumors. No other vegetable can boast a 50% reduction in the risk of prostate cancer when consumed regularly.

Another feature of garlic and its benefits for the male body is that it will help get rid of even bad habits. Cravings for alcohol and smoking are reduced if you eat garlic.

Garlic helps fight infertility. And the point here is not only about increasing potency in men. Normalizing blood supply, active ingredients garlic fights many infectious diseases, which quite often cause infertility.

Garlic is no less beneficial for women than for men. For the fair sex, this vegetable is known as one of the main natural rejuvenating agents. It is garlic that is included in the “elixirs of youth”. After all, garlic contains so-called “female minerals”, namely: selenium, zinc and germanium.

Garlic is used extremely widely in cosmetology. Garlic can be used to get rid of calluses and warts. It has a beneficial effect on hair roots, helps stimulate hair growth, and cope with baldness.

Young green garlic - benefits and harm

When considering a topic such as “the benefits and harms of garlic,” it is necessary to take into account that the quality of the product also depends on its state of maturity. There is an opinion that young garlic is less healthy. The amount of nutrients is directly proportional to the sharpness (bitterness) of the vegetable. This is wrong. Young green garlic is a treasure trove useful elements and vitamins. Garlic is known as a strong antioxidant and immune booster, thanks to vitamin C, which is abundant in the vegetable. So, it is precisely when the fruit is at the formation stage (the head is not yet divided into cloves) that garlic contains the most ascorbic acid.

Young green garlic is useful because it contains lysic acid in its composition. In terms of thiamine content, young garlic surpasses all other vegetables. And in terms of iodine and iron content it is comparable to green apples. Green garlic is highly bactericidal. Growing the plant next to other crops can even prevent diseases of the latter.

The harm from young garlic can, perhaps, be felt only by overeating it. In these cases, diarrhea and flatulence occur, and in in rare cases Possible internal bleeding.

The benefits of pickled, boiled and dried garlic

Almost everyone knows that fresh garlic is healthy. What if the garlic is heat treated or pickled? Will all its beneficial properties be lost? Of course, if you buy pickled garlic in a store or even prepare it at home (boil or pickle) yourself, then it will contain less vitamins than fresh garlic. But even after heat treatment vegetables, its antioxidant properties remain unchanged. Ajoene and allicin, which promote the production of hydrogen sulfide in the human body, are preserved during cooking. Microelements also remain in the vegetable in large quantities.

Certain positive property The best thing about pickled garlic is that it leaves virtually no odor in the mouth after eating it. You can eat pickled garlic in large quantities without worrying about the freshness of your mouth.

Dried garlic does not lose its medicinal properties over time. You can be sure that all vitamins and minerals will remain in it even after long-term storage. The main thing is to comply with the necessary conditions for this.

The benefits of garlic husks and leaves (arrows)

In addition to the onion itself, garlic leaves and even the peel of the onion also have beneficial properties. Garlic shoots are no less useful than the root vegetable itself. They also contain vitamins and minerals present in the bulbs. They are not used mainly because they quickly turn yellow. And the green arrows of garlic are in a state ready for consumption or for medicinal purposes for only 2 weeks. However, even for this short term amateurs prepare a wide variety of dishes using garlic leaves: fried arrows, garlic arrows in tomato, etc.

Garlic peels are not used directly for food, but this is not a reason to throw them away. The very “elixir of youth” is made from the husk - a drink of longevity and health. All you have to do is add a handful of husks hot water and leave for 7 hours, until it has cooled completely - the valuable drink is ready.

Also made from garlic peels alcohol tinctures, saving from many ailments, in particular, from frequent noises in the head.

Benefits of milk with garlic

Chopped garlic added to milk will help cope with insomnia. Add a tablespoon of honey to the drink and drink before bed. A similar recipe is used to get rid of cough.

Milk with garlic is also used in the fight against arthritis. You need to take 10 drops of garlic juice with milk. At the same time, in order to ease the pain and reduce swelling, a compress of garlic pulp was applied to the affected area. But this method should be taken seriously special attention, because you can get burned.

What are the benefits of eating garlic in the morning on an empty stomach?

There is probably no doubt in anyone’s mind that garlic has an extremely beneficial effect on the human body. But what to do if you practically don’t use it in your dishes, and you don’t really like the taste of garlic? The solution is simple! You can simply take and eat a whole clove of garlic in the morning on an empty stomach, without chewing (it is also not necessary to wash it down). On an empty stomach, at first such methods may cause a slight burning sensation, but after just a few days of regular use this will go away. You guessed it: in this case there is also no need to be afraid of bad breath.

Harm of garlic and contraindications

People who have kidney disease, anemia, stomach ulcers, gastritis, should not eat garlic. cholelithiasis and other intestinal problems. Pregnant women should avoid eating this vegetable. If you are on a diet, then avoid garlic, as it provokes appetite. Recently it was proven that the vegetable can cause an epileptic attack. Also, people who have hemorrhoids and asthma should not eat garlic. Widespread alcoholic tinctures of garlic can only expand the number of contraindications.

" Garlic

Initially, young garlic was found in the wild; today it is grown in gardens. It is believed that the bulbous culture is endowed with miraculous magical power. There are three main methods of planting - winter, spring, and greens.

The benefits are often remembered when fighting colds, as supporting the immune system. antiviral agent. Useful properties hide undeniable facts. Among negative consequences They often emit bad breath. Special vegetable crop make bioactive substances, trace elements and minerals.

Due to the fact that it contains toxic substances, it should be used with caution. Otherwise, the plant can bring both benefit and harm to the body. Active substances promote green culture natural production hydrogen sulfide. The plant stimulates blood circulation and has a beneficial effect on blood vessels. According to recipes traditional medicine Garlic greens are used to treat:

Viral respiratory diseases;
to support the immune system;
has antibacterial properties;
reduces harmful cholesterol levels;
cardiovascular diseases;
for the prevention of heart attack, stroke;
used in the treatment of cancer;
increases potency in men.

Greens contain vitamins A, B1, B2, E, PP, C, trace elements, sodium, sulfur, potassium, calcium, phosphorus, magnesium, manganese, copper, germanium, and phytoncides. Due to its value, it is highly valued among adherents of traditional medicine.

Despite its beneficial properties, this plant can be dangerous. The vegetable is recognized as a harmful crop for pets, so you should not feed your pets table dishes with its addition. May be dangerous for the walls of the stomach, causing ulcers. After consumption, a burning sensation appears in the mouth and contributes to bloating. Unpleasant smell from the mouth, diarrhea occurs when consumed without heat treatment.

After heat treatment harmful properties disappear, raw food causes burns to the gastrointestinal tract. People with stomach problems should not consume it too often. Not recommended for those prescribed blood thinners medical supplies. Therefore, garlic is contraindicated in people before surgery. In addition, there may be allergic reactions rash, itching. The aromatic plant is contraindicated for pregnant and nursing mothers.

How to grow young green garlic at home?

Growing a bulbous crop requires simple care. To get early greenery, it is better to sow seedlings in the fall. As soon as the snow melts, steadily warm weather sets in, and garlic shoots will appear. Principles of growing garlic greens in a personal plot:

First of all, you need to dig up the soil. Plunder the garden bed. Mark the places in a row using a rope.
Make furrows according to the markings, pour ash and organic fertilizers inside.
When choosing clove sizes for growing garlic for greens. It is best to take seedlings that form in the fall at the site of the arrow.
Scatter the garlic cloves at equal distances. The distance between the cloves is 10 cm, between the rows 20-25 cm.
If the cloves are large, they need to be inserted in rows by hand, so that the root is down.
Level the rows slightly, compact them, after which you can wait for shoots to emerge.
To get early greens, as soon as the cloves sprout, you need to provide them with regular watering.
The harvest is harvested before the arrows appear; in the southern regions this period occurs in June-July. In northern regions it may ripen later.
The heads are dug out of the soil, cleaned, and washed from the ground.
The harvest cannot be stored for a long time, so care must be taken to process it for culinary purposes.

Preparations for the winter

There are many recipes for preparations from young plants. Very delicious preparations are obtained in pickled form. Thanks to various additives, you can prepare greens for marinades in a variety of ways.

So that the garlic in the marinade becomes beautiful colour, you can add beets or carrots.

Thrifty housewives dry it and freeze it, making garlic seasonings for dishes.

Marinated

To pickle garlic, you need to prepare the heads, wash them and cut off the greens. You can marinate the greens and heads separately. Place in sterile jars.
Prepare the marinade at the rate of: 1 liter of water, 1 tbsp. l salt, 2 tbsp. l sugar, 3 tbsp. l. vinegar 9%. Everything needs to be boiled and boiled for 1-2 minutes. The marinade is ready.
To add flavor, add to jars Bay leaf, cloves and pepper in a pot.
Fill the jars with marinade to the top and close the lids. Turn the rolled up jars upside down and wrap them up.

Marinated with beets

Wash the heads of young garlic, trim off the roots and greens.
Place in jars, you can add chopped herbs, then the garlic will turn a beautiful light green color. In this case, there is no need to add beets.
Place a pan of water for the marinade on the fire and add the beet slices.
The marinade is cooked at the rate of: 1 liter of water, 1.5 tbsp. l. salt, 2.5 tbsp. l sugar. Boil until boiling, pour in 50 ml of vinegar 9%.
Fill jars with marinade, add 2 cloves, peppercorns and 1 aspirin tablet per 1 liter jar.

Frozen

Wash and dry the peeled heads or cut greens.
Place in bags or airtight trays.
Place in freezer, deliver if necessary.
Once thawed from freezing, garlic can be added to any dish.

Dried herbs

Dry the washed greens and tie them into bundles with thread.
Hang the bunches in a shaded place to dry.
Readiness to check the greens, they must be well dried.
You can add dried feathers to food or grind them into powder. When crushed, you get an aromatic seasoning.

By growing healthy vegetables on your plot, you can make a supply of green garlic for the whole year. The preparations will allow you to have savory snacks with a special aroma on the table. You can add them to different dishes. U good owner nothing will be lost, everything will be beneficial!