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Garlic Powder
Description
Since time immemorial garlic has been recognized in almost all the cultures for its medicinal as well as culinary properties. This wonderful herbal plant, grown for its underground root or bulb, contains many health promoting phyto-nutrient substances that have proven beneficial against coronary artery diseases, infections and cancers.
The root herb plant belongs to the family of Alliaceae of the genus Allium; and scientifically known as Allium sativum. It is believed to be originated in the mountainous Central Asian region from where it has spread all over the temperate and subtropical regions of the world.
ORAC
The antioxidant value of ground ginger in ORAC units are 5708 trolox equivalents (TE)/100g
Source: USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010
Nutritional Information
Cholesterol - there is evidence, in numerous studies, that garlic lowers blood levels of harmful fats - triglycerides and "bad" (LDL), as well as raising the levels of "good" (HDL) cholesterol. Other studies have shown that garlic prevents LDL cholesterol from being oxidised, thereby preventing LDL from sticking to artery walls and causing heart problems
High blood pressure - garlic acts as a vasodilator, by widening the blood vessels and lowering blood pressure
Cancer - a study by the National Cancer Institute has shown that people that have a diet high in garlic, onions and other plants from the allium family have lower rates of stomach cancer than those that do not consume as much of these foods. Other studies have shown garlic is effective on other types of cancers <
The immune system - garlic contains sulphur compounds which act against bacteria and prevent infection by enhancing the actions of the immune system. In various studies, garlic has been shown to be effective against the following microbes:Candida albicans, Cryptococca meningitis,Streptococcus. The allicin in garlic blocks the enzymes that allow organisms to invade and damage body tissues.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 623 kJ (149 kcal) |
| Carbohydrates | 33.06 g |
| - Sugars | 1.00g |
| - Dietary fiber | 2.1 g |
| Fat | 0.5 g |
| Protein | 6.39 g |
| - beta-carotene | 5 μg (0%) |
| Thiamine (Vit. B1) | 0.2 mg (15%) |
| Riboflavin (Vit. B2) | 0.11 mg (7%) |
| Niacin (Vit. B3) | 0.7 mg (5%) |
| Pantothenic acid (B5) | 0.596 mg (12%) |
| Vitamin B6 | 1.235 mg (95%) |
| Folate (Vit. B9) | 3 μg (1%) |
| Vitamin C | 31.2 mg (52%) |
| Calcium | 181 mg (18%) |
| Iron | 1.7 mg (14%) |
| Magnesium | 25 mg (7%) |
| Phosphorus | 153 mg (22%) |
| Potassium | 401 mg (9%) |
| Sodium | 17 mg (1%) |
| Zinc | 1.16 mg (12%) |
| Manganese 1.672 mg | |
| Selenium 14.2 μg | |
| Percentages are relative to US recommendationsfor adults. Source: USDA Nutrient database |
|
Other Facts
The active component in garlic is called allicin which is activated when garlic is crushed.
While the whole plant is beneficial, the bulb contains the most flavour and healing effects.
Cooking garlic can break down and destroy some of the allicin therefore reducing some of garlic's therapeutic effects.
Garlic powder may be the most effective form of supplementation due to the way it has been processed - leaving much more of the allicin available when ingested.
Garlic has excellent (and proven) anti-bacterial, anti-viral and anti-fungal properties.
In ancient times, people who ate garlic seemed to have more resistance to disease.
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