Garlic with Bulbs
Estimated Inventory, bunch : 0
Seasons/Availability
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Current Facts
Scientists have tested and conferred the effects of cooking on garlic’s beneficial compounds and report that crushing garlic cloves before cooking releases garlic's beneficial nutrients. Studies reveal that there is a 20 percent to 80 percent difference of garlic's nutritional benefits when it comes to not crushing versus crushing fresh garlic cloves. The verdict is in...crush those cloves! Chewing raw garlic executes the release of thiosulfinates, powerful heart-protective compounds present in garlic. Heat actually diminishes garlic's nutritional benefits.
Nutritional Value
Scientists have tested and conferred the effects of cooking on garlic’s beneficial compounds and report that crushing garlic cloves before cooking releases garlic's beneficial nutrients. Studies reveal that there is a 20 percent to 80 percent difference of garlic's nutritional benefits when it comes to not crushing versus crushing fresh garlic cloves. The verdict is in...crush those cloves! Chewing raw garlic executes the release of thiosulfinates, powerful heart-protective compounds present in garlic. Heat actually diminishes garlic's nutritional benefits. Four grams of garlic contains about five calories and a trace amount of vitamin C. All Alliums contain iron and vitamins and have mild antibiotic properties. It is claimed that a regular diet of garlic soothes asthma, lowers hypertension and blood cholesterol and counteracts arteriosclerosis. According to tradition, garlic is a pungent warming food that is a tonic for digestion, energy and respiration. Garlic is claimed to "aerate" the body, which is said to prevent dampness from settling in that causes colds and thus, prevents parasites. It is recommended to eat garlic regularly but in moderation, as excess is considered harmful for the liver and stomach. Much research has been done on the chemistry of garlic and studies indicate it inhibits thrombosis. Garlic contains allicin, anasulfides and allithiamin. During the cooking process, garlic produces propyldisulfate, thiamine and alinamine. Comparing the difference between garlic extracts and supplements to fresh garlic, it is not merely the contents of the garlic. It is mainly the chemical reaction it has within the body that gives its greatest benefit.
Applications
Garlic loves savory! Pasta, sauces, salads, sautés, braises, marinades, dips, dressings, grilled meats, potatoes, and the list goes on and on for garlic's tasty virtues. To store, keep dry.
Geography/History
Locally grown in California, Specialty Produce enthusiastically and proudly promotes and supports our local growers, farmers, ranchers and the California farming industry. Eat fresh and local!
