Garlic: properties, nutritional values, calories

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Louise Hay

Author and references

The garlic (Allium sativum L) belongs to the Liliaceae family. Some scholars, however, due to the shape of the inflorescence, insert it, like the onion, in the Amarillidaceae family.

 Thanks to its properties, it is useful for the immune, respiratory and circulatory systems and against colds and flu. Let's find out better.

> 1. History of garlic

> 2. Properties and benefits garlic

> 3. Calories and nutritional values ​​of garlic

> 4. Ally of

> 5. Curiosities about garlic

> 6. A recipe up your sleeve


History of garlic

L'garlic is a plant known since ancient times so much so that it was already used by Egyptians in the III millennium BC and, subsequently, by Greekfrom Romans, Chinese and Indians.

The cloves today have been used since ancient times as a condiment for food. Used raw in salads or added to sauces, stews, fish or vegetable dishes. Also widely used in the preparation of sausages (garlic salami) and in the canning industry for appetizers in oil and vinegar.

Today the garlic plant is grown on all continents and is well known for its culinary use. In the country it is grown mainly in Campania, Emilia-Romagna, Veneto and Sicily. It is a hardy perennial, grown as an annual.


Properties and benefits garlic 

Garlic has a respectable medicinal reputation. Great for flu prevention, skin diseases, colds and foolproof intestinal disinfectant.

A clove of garlic is a reservoir of highly effective healing active ingredients such as allicin, sulfur, B vitamins. It has antihelminthic properties against roundworms and pinworms, antimucolytic, hypotensive, expectorant, digestive, carminative, antiseptic, hypoglycemic.

The role of this plant in the regularization of cholesterol and triglycerides and in the improvement of the relationship between LDL cholesterol and HDL cholesterol, i.e. between bad lipoproteins, which favor the formation of cholesterol deposits in the arterial walls, and good lipoproteins, i.e. those that work as tiny arteries sweepers, removing harmful accumulations of cholesterol.

It can be useful in chronic infections caused by Candida albicans and in those ofrespiratory system.

Notable "spicy" properties are also recognized in garlic: it would help to maintain an active and healthy sexuality, being a food with aphrodisiac properties, especially thanks to the positive action it exerts on circulation in general.


Discover all the properties of allicin contained in garlic


Calories and nutritional values ​​of garlic

100 g of garlic contain 41 kcal / 171 kj.

Furthermore, for every 100 g of this product we have:

  • Water 80 g
  • G carbohydrates 8,4
  • Sugars 8,4 g
  • 0,9 g protein
  • 0,6 g fat
  • Cholesterol 0 g
  • Fibra totale 3,1 mg
  • Sodium 3 mg
  • Potassium 600 mg
  • Iron 1,5 mg
  • Calcium 14 mg
  • Phosphorus 63 mg
  • Vitamin B1 0,14 mg
  • Vitamin B2 0,02 mg
  • Vitamin B3 1,30 mg
  • Vitamin A 5 µg
  • Vitamin C 5 mg


Garlic, ally of

Intestine, immune system, cardiovascular system, respiratory system


The use of garlic as a natural antibiotic


Curiosities about garlic

It is said that thegarlic raw leaves that flavor that, the next morning, would spread any interlocutor. In reality, in this case, as in many other circumstances of life, it is necessary to know how to rely on your common sense and not to overdo it.

While it is true that a clove of raw garlic taken every day and for long periods can cause irritation to the intestinal walls and damage blood cells, moderate consumption can only improve general health.

Maybe avoid taking the precious clove before a meeting or a gallant meeting.


A recipe up your sleeve

If you want to enjoy its properties to the full, you can prepare a decoction of garlic or a simple bruschetta. Its penetrating flavor is enhanced in the so-called garlic soup, first course typical of Catalonia and Spain, based on bread, cold-ground red pepper, eggs.

If then it is true that simplicity rewards, with a classic spaghetti with garlic, oil and chilli feast on good humor and nutrients. Boil the water over high heat, after cutting the garlic into slices. In a large pan, slide a homogeneous veil of extra virgin olive oil and, over low heat, fry the thinly sliced ​​garlic and the chopped chilli pepper.

When the garlic has taken on a strong golden color, add a little salt and turn off. Retire, add a sprig of chopped parsley. Boil the spaghetti al dente, drain and season hot. Accompanying wines: Gavi DOC, Frascati “Secco” DOC, Leverano Bianco DOC.


Recommended text

Garlic, medicinal properties and healing powers of an exceptional food, Bernard Jensen, Macro Edizioni, July 2004.



The properties, benefits and use of garlic essential oil


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> Wild garlic, properties and characteristics

> Varieties of garlic and recipes


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