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1. May have anti-viral effects. Garlic has long been associated with immune-boosting and anti-microbial benefits. Most of the health benefits found in garlic come from the sulfur compound allicin ...
Garlic. According to the National Institute of Health (NIH), the compound allicin in garlic may be able to help reduce blood pressure. Allicin is released when garlic is crushed or chopped ...
Over time, high blood pressure can cause damage to the arteries that can lead to health conditions including stroke, heart disease, kidney problems and dementia. There are multiple risk factors ...
Per 100 gram serving, raw garlic is a moderate source (10–19% DV) of the B vitamins, thiamin and pantothenic acid, as well as the dietary minerals, calcium, potassium, phosphorus, and zinc. The composition of raw garlic is 59% water, 33% carbohydrates, 6% protein, 2% dietary fiber, and less than 1% fat.
Seasonal food refers to the times of the year when the harvest or the flavour of a given type of food is at its peak. This is usually the time when the item is harvested, with some exceptions; an example being sweet potatoes which are best eaten several weeks after harvest.
Ah, garlic. Whether chopped into sauces , rubbed on bread or tossed with...
Cynaropicrin is a sesquiterpene lactone of the guaianolide type found mainly in leaves of artichoke plants. It is one of the compounds that gives the artichoke its characteristic bitterness. It is found in artichoke leaves with an abundance of approximately 87 g/kg, but can hardly be found in other parts of the plant. [1]
With help from gibberellic acid, ‘Imperial Star’ can produce as much as 1,540 pounds per acre, while ‘Green Queen’ can produce 10,485 pounds per acre, Agehara said.