Not only as a result of its distinctive flavor, garlic has been cultivated and used in food per year also as a result of its many medicinal properties.
Garlic is also known as Allium sativum, it is a species of onion. In addition, close relatives are garlic onion, leek, onion, rakkyo, and chive.
Furthermore, garlic is rich in chromium, ie, a mineral that allows cells to respond properly to insulin in the blood. Therefore, it has the ability to regulate the levels of blood sugar in those suffering from diabetes.
is also a rich source of C and manganese, which are effective in treating colds and flu, which means it has amazing anti-inflammatory effects. It also has vitamin B and pyridoxine can fight neurotic conditions.
What is more, young garlic rich in vitamin C and K, which are essential for normal bone development. Vitamin C can also help in collagen synthesis, thereby strong bones and increased calcium utilization from food, while vitamin K has a greater effect in maintaining bone density.
Garlic is also an excellent source of vitamin A which is needed for optimal viewing.
Sulfur compounds are also found in garlic that may reduce the risk of developing colon cancer.
If fresh garlic is crushed or chopped, the enzyme becomes reality alliinase alliin into allicin, which is an organic sulfur compound. It is an oily liquid, slightly yellow, giving only recognizable garlic its odor.
According to several animal studies, which were published between 1995 and 2005, allicin can reduce fat deposition and atherosclerosis, normalize the balance of lipoproteins, lower blood pressure, have anti-inflammatory properties and anti -trombóticos, and act as an antioxidant.
It was also found that allicin has a large number of antimicrobial properties. This compound has also been studied in relation to their biochemical interactions and effects and found to have antiviral activity in vivo and in vitro.
These are some viruses that are prone to allicin:
- human rhinovirus type
- vesicular stomatitis virus
- Vaccinia virus
- Influenza B
- human cytomegalovirus
- Parainfluenza type 3 virus
- Herpes simplex type 1 and 2
Allium cepa is also known as the common onion or onion bulb is a vegetable that is the most cultivated species of the genus Allium.
In fact, most cultivars onion consist of 89% water, 4% sugar, 2% fiber, 1% protein and 0.1% fat. Furthermore, onion has low levels of essential nutrients and the amount of fat.
improves the health of the arterial system, and is also crucial when it comes to preventing cancer. That’s not all, the onion extract rich in sulfides, which prevents the growth of tumors.
Onion is a fantastic natural antibacterial agent. Therefore, taking into account, regular consumption of onion, which can naturally strengthen your immune system and prevent any viral and bacterial condition.
common onions can be found in 3 different colors:
– White onions are the onion variety traditionally used in classic Mexican cuisine. When this type has a kitchen while when sauteed golden color, has a very sweet flavor.
– brown or yellow or also known as red onions in some European countries, it is onions option for everyday use and are full of flavor. On the other hand, if yellow onions are caramelized, they get a deep, dark brown, as well as French onion soup give the sweet taste.
– The red onion or known as purple in some European countries, is a great choice for fresh use from its color enlivens the dish. This type is generally used onion on the grill.
. Note: When cutting with current or submerged in a bowl of water water, can prevent eye irritation occurs while cutting an onion
is a type of onion, ie, a botanical variety of the species Allium cepa.
Chalota is more likely that originates in Southeast Asia or Central, and brought in India and the eastern Mediterranean. In southern India, this variety is known as the small onions and onion is most commonly used in cooking.
also they used in fresh cuisine. In Asian cuisine, thinly sliced, fried shallots are usually served with grits and used as a condiment.
kaempferol bioflavonoids found in large quantities in the leeks that have been found to be able to prevent the damage of blood vessels.
also it has a large amount of polyphenols that can protect blood vessels from dangerous oxidation.
Although the concentration present in the leek folic acid is often overlooked, it is essential to maintaining good health. The key vitamin folic acid is really complex B, which is able to protect the cardiovascular system and maintaining the level of homocysteine in the body.
chive Allium schoenoprasum is also called, it is an herb that resembles hollow blades of grass. This herb is actually the smallest member of the onion family.
has a mild onion flavor and is used as raw garnish on dishes, such as deviled eggs. In European cuisine, chive is widely used in many dishes because of its delicate flavor.
This herb provides the body with vitality and is effective against fatigue as a result of the perfect combination of vitamin C and iron.
Chinese onion or Rakkyo
Japanese onion scallion, also called Allium chinense, Chinese chives, or Chinese onion, onion is an edible, originally from China. However, this type of onion also has been cultivated in many other countries around the world.
If you have ever tried Japanese curry, then you know this pickled shallots. In fact, Chinese onion looks like a small piece of garlic or shallot, but it tastes different.