Garlic bunch

Garlic(Allium) is a bulbous root belonging to the Alliaceae family, although some botanists associate it to the Liliaceae. The plant usually grows up to 70 centimeters high and is characterized by being a bulbous, perennial and herbaceous species, which can be easily identified due to its peculiar smell.

It is marketed in our store in bunches of 4 to 6 units approximately and usually weigh about 125 grams.

It is recommended to keep them in the refrigerator and consume them as soon as possible.

Nutritional Information

(per 100 grams)

Calories 149 kcal

Fat 0,5 g

Carbohydrate 33,06g

Sugar 1g

Fiber 2,1g

Protein 6,36g

Sodium 17mg

Cholesterol 0mg

Potassium 401mg

what is Garlic?

Garlic is a bulb formed by other smaller bulbs or cloves, which are covered by a very thin skin that is usually white, transparent and sometimes reddish, this skin is the same as the one found around the whole bulb or head

Although garlic has been consumed since time immemorial, it is presumed that its origins may come from the Southwest of Siberia and it is still present or even more present in our dishes, since it has become an indispensable ingredient for our stews, sauces, dressings and not to mention its great medicinal properties.

Properties of Garlic

It contains the following main components:

• Vitamins of class B and in more discrete amounts of class C and E.
• Carbohydrates and proteins.
• Minerals such as phosphorus, potassium, iodine or magnesium.

Which you will find in greater proportion the more raw they are consumed, since when cooked they not only lose part of the spiciness and odor but also dispense with an important part of their properties.

Benefits of Garlic

Garlic, besides being one of our favorite condiments and seasonings, is also attributed with innumerable beneficial qualities for our health such as:

• It is a potent vasodilator and appetite stimulant.
• It has antiseptic, bactericidal, diuretic, depurative and anti-inflammatory properties.
• It helps us to maintain blood pressure and reduce cholesterol levels.
• It is recommended to combat colds, fevers and other types of catarrhal processes.
• It has even been shown to have anticarcinogenic properties, especially gastric and colon.

It should be noted that not in all people is equally beneficial because if you suffer from stomach it can cause heartburn or be indigestive, should also be avoided in people with cases of bleeding due to its anticoagulant effects.

Types of Garlic

The best known types are the following:

• White: among which we find those from Chinchón, Murcianos and the American White, which are the most commercialized varieties.

• Purple: where the most appreciated are those of Las Pedroñeras and are usually of fine flesh, slightly spicy flavor and intense aroma.

• Black: it is the same white garlic subjected to a completely natural process, with temperature and humidity controls that allow it to ferment, causing its sugars and proteins to change to that caramelized black color.

• Garlic: it is an early or tender garlic that is harvested before the heads of grains are formed and can be confused with a premature spring onion.

Recipes with Garlic

Some of the most popular dishes in Spain and around the world have this unique ingredient, which despite having a strong flavor when used in its right measure provides an extra taste that enhances them, some of these dishes are the following:

• Cod ajoarriero.
• Chicken with garlic.
• Alioli sauce.
• Garlic soup.
• Gazpacho.
• Dressing for poultry, meat and fish.
• Pickled garlic.