L'garlic is a very well known vegetable also as Allium sativum and belongs to the Liliaceae family. Some, given its onion-like shape, place it in the family of Amarillidaceae although obviously the flavor is very different and unmistakable.

Thanks to its properties, garlic is useful for immune system, respiratory, circulatory, versus cold is influence.

The garlic plant has been known since ancient times in fact the cloves or cloves of garlic were used by the Egyptians in the third millennium BC. later by the Greeks, Romans, Chinese and Indians as a condiment for food, used raw, in salads or added to sauces, stews, fish or vegetable dishes. In practice, how we still use them.

Today the garlic plant is grown all over the world and is well known in the kitchen for everyday use!

A clove of garlic is a load of very effective healing active ingredients for our body such as allicin, sulfur, vitamins of the group B., adjust the LDL cholesterol is HDL. It can be useful in chronic infections caused by candid and in those ofrespiratory system. Garlic also has remarkable "spicy" and aphrodisiac properties, in fact it would help maintain an active and healthy sexuality, mainly thanks to the positive action it exerts on circulation in general.

100 g of garlic contain 41 kcal / 171 kj calories and also contains:

80 g of water, 8.4 g of carbohydrates, 8.4 of sugars0.9 g of proteins0.6 g of fat, 0 g of cholesterol, 3.1 mg of total fiber, 3 mg of sodium, 600 mg of potassium, 14 mg of football, 1.5 mg of iron, 63 mg of phosphorus, 5 µg of vitamin A, 0.14 mg of vitamin B10.02 mg of vitamin B2, 1.30 mg of vitamin B3 and 5 mg of C vitamin.

Garlic is excellent ally of the intestine, of the immune system, ofcardiovascular system andrespiratory system and the use of garlic is also used as natural antibiotic. In addition, garlic has a respectable medicinal reputation, in fact it is excellent for the prevention of influence, skin diseases, colds and it is infallible intestine disinfectant.

It is true that eating raw garlic leaves that taste in the mouth, which in the morning would spread any interlocutor (maybe avoid eating the clove of garlic before a meeting or a gallant meeting) it is also true that if eaten raw, every day for long periods, it could cause irritation to the intestinal walls and damage blood cells, but in reality, if you do not exceed and use common sense, moderate consumption can only improve the state of health in general.

In the kitchen, garlic is a basic ingredient and is essential to flavor many recipes and make them tasty.

Discover the recipes with the use ofgarlic:

And if you want to fully enjoy its properties, you can prepare a decoction of garlic, combine it with the tomato on a simple bruschetta, prepare the garlic soup, a typical first course of Catalonia and of Spain, made with bread, cold-ground red pepper, eggs. But also a classic spaghetti with garlic, oil and chilli it is great for feasting on a good mood, benefits and nutrients:

boil the water over high heat, in the meantime cut the garlic into slices. In a large pan, fry the garlic slices over low heat with a drizzle of olive oil and add the chopped chilli. When the garlic is golden, season with salt and turn off the heat. Boil the spaghetti al dente, drain and season hot by adding a sprig of chopped parsley, whisk everything and serve hot.

Cloves of garlic are also used in the preparation of sausages such as salami with garlic and in the canning industry it is used to flavor appetizers in oil or vinegar.