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About Garlic Common Name : Lahsun / Garlic Plant Parts Used : Buibils or Cloves Garlic (Allium sativum common garlic) is part of the "lily" family and is closely related to shallots, garlic-chives, and leeks. The bulb is made of a series of bulb lets called cloves. The garlic bulb has a papery exterior skin that varies in color from white to purple. There are many varieties of garlic with the "sativum" or "soft neck" being the most common variety. Garlic has been cultivated since ancient times. It was said that Egyptian masters fed garlic to the slaves to increase the worker's physical power. In modern times it is used as a popular flavoring in cooking. It can be eaten raw or cooked. Garlics medicinal uses include digestive stimulant, diuretic, and antispasmodic. Garlic Varieties There are many varieties of garlic available. The most common (and most pungent) variety is the white skinned garlic grown mostly in the U.S. The other largest world wide producers are France, Spain, Italy, INDIA and Mexico. Another type of garlic you may find in your grocery store is Elephant garlic. This large bulb is really a type of "leek" and does not have a very strong garlic flavor. Nutrition Information Garlic / 1 clove raw Calories 4.5 Total fat (g) 0.015 Saturated fat (g) -- Monounsaturated fat (g) -- Polyunsaturated fat (g) 0.007 Dietary fiber (g) 0.063 Protein (g) 0.191 Carbohydrate (g) 0.992 Cholesterol (mg) 0 Sodium (mg) 0.510 Vitamin C (mg) 0.936 USDA Nutrient Database for Standard Reference, Release 13 Methods of Use You can vary the amount of garlic flavor released by how you prepare the garlic. The more juices and oils extracted, the more garlic flavor will be incorporated into the food. Pressing - Garlic put through a garlic press or pureed release the most garlic oils and therefore provides the strongest garlic flavor. Crushing - Releases the pungent flavor and natural juices of garlic. Good for use in sauces when you want a strong garlic flavor. Minced - Finely minced garlic will release more oils than chopped or sliced garlic, but less than pressed or crushed. Great for flavoring oil to be used for sauting. Chopped - The chopping process does not extract a large amount of juice or oil. The amount of flavor obtained will depend on how small the garlic is chopped and allowed to dissolve in the cooking process. This method is good for use in salsas and stir-frys. Slicing - Slices or larger pieces of garlic won't completely dissolve when cooked resulting in a lighter garlic flavor. Browning - Garlic browned in oil imparts a very strong nutty favorite. While some recipes suggest browning others will warn against it. Try browning some minced garlic in a small amount of olive oil and see if you like the flavor. Available Forms Fresh - Purchase in the grocery store or grow your own. Powdered - This is garlic that has been dried and pulverized. Adds a mild garlic flavor to foods.1/8 teaspoon of garlic powder is equal to approximately 1 minced garlic clove. Dehydrated Flakes - This is minced garlic which has been dried. It can be added to foods before cooking or it can be put in water and Re-hydrated before use.This form of garlic gives much of the garlic flavor with a similar texture when Re- hydrated. 1/2 teaspoon is equivalent to 1 garlic clove. Puree - Mashed fresh garlic preserved in a jar. Garlic Juice/Extract - This is just the liquid from pressed garlic. It is available in a spray bottle. Health Benefits of Garlic From cancer prevention to heart health, garlic has proven to be a very nutritionally beneficial food. This is "main steam" knowledge and not just health cult belief. There is strong evidence in most studies that only the natural product, not pills or extracts, provide the healthful benefits. Garlic Breath When we eat garlic the essential oils actually are absorbed into our lung tissue. This is why attempts to mask the odor are mostly futile. You may want to try eating some other aromatic herbs such as parsley, or basil. Though this may take away the garlic flavor from your mouth you will probably still "breath out" a garlic odor.
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About Garlic Common Name : Lahsun / Garlic Plant Parts Used : Buibils or Cloves Garlic (Allium sativum common garlic) is part of the "lily" family and is closely related to shallots, garlic-chives, and leeks. The bulb is made of a series of bulb lets called cloves. The garlic bulb has a papery exterior skin that varies in color from white to purple. There are many varieties of garlic with the "sativum" or "soft neck" being the most common variety. Garlic has been cultivated since ancient times. It was said that Egyptian masters fed garlic to the slaves to increase the worker's physical power. In modern times it is used as a popular flavoring in cooking. It can be eaten raw or cooked. Garlics medicinal uses include digestive stimulant, diuretic, and antispasmodic. Garlic Varieties There are many varieties of garlic available. The most common (and most pungent) variety is the white skinned garlic grown mostly in the U.S. The other largest world wide producers are France, Spain, Italy, INDIA and Mexico. Another type of garlic you may find in your grocery store is Elephant garlic. This large bulb is really a type of "leek" and does not have a very strong garlic flavor. Nutrition Information Garlic / 1 clove raw Calories 4.5 Total fat (g) 0.015 Saturated fat (g) -- Monounsaturated fat (g) -- Polyunsaturated fat (g) 0.007 Dietary fiber (g) 0.063 Protein (g) 0.191 Carbohydrate (g) 0.992 Cholesterol (mg) 0 Sodium (mg) 0.510 Vitamin C (mg) 0.936 USDA Nutrient Database for Standard Reference, Release 13 Methods of Use You can vary the amount of garlic flavor released by how you prepare the garlic. The more juices and oils extracted, the more garlic flavor will be incorporated into the food. Pressing - Garlic put through a garlic press or pureed release the most garlic oils and therefore provides the strongest garlic flavor. Crushing - Releases the pungent flavor and natural juices of garlic. Good for use in sauces when you want a strong garlic flavor. Minced - Finely minced garlic will release more oils than chopped or sliced garlic, but less than pressed or crushed. Great for flavoring oil to be used for sauting. Chopped - The chopping process does not extract a large amount of juice or oil. The amount of flavor obtained will depend on how small the garlic is chopped and allowed to dissolve in the cooking process. This method is good for use in salsas and stir-frys. Slicing - Slices or larger pieces of garlic won't completely dissolve when cooked resulting in a lighter garlic flavor. Browning - Garlic browned in oil imparts a very strong nutty favorite. While some recipes suggest browning others will warn against it. Try browning some minced garlic in a small amount of olive oil and see if you like the flavor. Available Forms Fresh - Purchase in the grocery store or grow your own. Powdered - This is garlic that has been dried and pulverized. Adds a mild garlic flavor to foods.1/8 teaspoon of garlic powder is equal to approximately 1 minced garlic clove. Dehydrated Flakes - This is minced garlic which has been dried. It can be added to foods before cooking or it can be put in water and Re-hydrated before use.This form of garlic gives much of the garlic flavor with a similar texture when Re- hydrated. 1/2 teaspoon is equivalent to 1 garlic clove. Puree - Mashed fresh garlic preserved in a jar. Garlic Juice/Extract - This is just the liquid from pressed garlic. It is available in a spray bottle. Health Benefits of Garlic From cancer prevention to heart health, garlic has proven to be a very nutritionally beneficial food. This is "main steam" knowledge and not just health cult belief. There is strong evidence in most studies that only the natural product, not pills or extracts, provide the healthful benefits. Garlic Breath When we eat garlic the essential oils actually are absorbed into our lung tissue. This is why attempts to mask the odor are mostly futile. You may want to try eating some other aromatic herbs such as parsley, or basil. Though this may take away the garlic flavor from your mouth you will probably still "breath out" a garlic odor.
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