Garlic has been a strong influence throughout Eastern and Western cuisines for centuries. Much loved for its ability to transform a meal, it is one of the most indispensible flavours in the kitchen. Its flavour and aroma vary in intensity according to the cooking method used and ingredients which it is combined with.
The potential benefits of garlic intake for decreased risk of cardiovascular disease have been studied in a variety of conditions including heart attack (myocardial infarct), coronary artery disease (CAD), high blood pressure (hypertension), and atherosclerosis. The everyday flexibility of our blood vessels has been shown to improve with intake of garlic, and the likelihood of blood vessel damage due to chronic excessive inflammation has been shown to decrease when this allium vegetable in consumed on a regular basis.

The following nutrition facts for garlic from the United States Department of Agriculture are based on estimates of a 1-teaspoon serving:

Calories: 4
Protein: 0.18 grams (g)
Fat: 0.01g
Carbohydrates: 0.93g
Fiber: 0.1g
Natural sugars: 0.03g
Calcium: 5 milligrams (mg)
Iron: 0.05mg (0.03 percent daily value, or DV)
Magnesium: 1mg
Potassium: 11mg
Vitamin C: 0.9mg (0.02 percent DV)
Garlic is also thought to be a source of amino acids (the building blocks of proteins) and enzymes, which can help your body build muscles and protect your gut health, respectively.


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