| Moisture | 62.0% | Protein | 6.3% |
|---|---|---|---|
| Fat | 0.1% | Minerals | 1.0% |
| Fibre | 0.8% | Carbohydrates | 29.8% |
| Calcium | 30 mg | Phosphorus | 310 mg |
| Iron | 1.3 mg | Vitamin C | 13 mg |
Garlic is described as a food, a herb, a medicinal plant, an antiseptic, a beauty accessory and a magica antidote to evil by carious people at different times throughout the ages. The garlic is believed to have originated in Central Asia, grown in China, Egypt, Greece and Rome and was used both as a staple food and a medicine for several ailments. An analysis of garlic shows it to contain high percentage of minerals and vitamins. It also contains traces of iodine, sulphur and chlorine.
In herbal medicine,garlic has been traditionally used for such ailments as asthma, deafness, leprosy, bronchial congestion, arteriosclerosis, fevers, worms, and liver and gall bladder troubles.
The unpleasant odour in garlic is due to its sulphur content.This mineral is contained to a greater degree in its volatile oil,which has marvellous therapeutic value. It penetrates the deeper tissues, no matter which part of the body is affected, whether skin, bones, glands, lungs or special parts.
Garlic juice has a most beneficial effect on the entire system. The ethers in garlic juice are so potent and penetrating that they help to dissolve accumulation of mucus in the sinus cavities, in the bronchial tubes and in the lungs, also helps in exudation of toxins from the body through the pores of the skin.
It is used both as a food and seasoning. It is, however, extensively used as a flavouring and seasoning in the preparation of soups, sauces and pickles. In Spain and Italy it is used in combination with almost every food.
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