Garlic properties

Garlic is basically composed of water, protein, calcium, sugar and wide variety of minerals such as potassium, phosphorus, sulfur, iodine and selenium; as well as vitamins A, B, B2, B3, and C. Garlic is known an excellent food flavoring, and it also provides important health benefits for preventive and curative medicine. Among its therapeutic properties garlic is an excellent antibiotic, anti-rheumatic, diuretic and helpful in diabetes treatments.

Nutrition Facts serving size 100g

Water 60 g A 9 mg Magnesium 1,7mg
Energy 144 kcal B1 0,2 mg Phosphorus 153 mg
Fiber - B2 0,08 mg Iron 1,7 mg
Protein 6,4 g B6 1,2 mg Sodium 17 mg
Fats 0,5g C 31 mg Calcium 181 mg
Carbohydrates 32 g E 0,1 mg Potassium 401 mg


  • Conventional medicine
    • Garlic was used extensively for fighting various infections as a natural remedy before the invention of antibiotics. Garlic contains allicin, a potent broad-spectrum natural antimicrobial substance that is very sensitive and degrades easily.
  • Bronchial Infections
    • Remedy used to treat all types of chest infections.
    • Drug used to treat acute bronchitis, whooping cough, sinusitis, chronic colds, hay fever and inflammation of the nasal mucosa.
    • Prevents colds, flu, ear infections.
  • Gastrointestinal tract
    • Garlic has a soothing effect on food infections.
    • Helps in freeing the body from parasites.
  • Circulatory system
    • Diluted blood - helps prevent problems with blood circulation and blood to the brain haemorrhage.
    • Garlic helps control high blood pressure, reduce fat and cholesterol blood levels, dilates the blood vessels.
    • Improves blood flow to the heart muscle, prevents the formation of blood clots in the coronary arteries.
    • Promotes good cholesterol HDL fraction in contrast to the bad LDL cholesterol.
  • Other uses of garlic
    • Garlic may be used together with conventional antibiotics in order to sustain their activities, and prevention of side effects.
    • Prevents: ulcers, purulence, aneurysms, breast cancer, cervical cancer, otitis media, septicemia, throat pain, stomach cancer, viral infections.
  • Cooking use
    • Garlic is used to flavor dishes such as seafood, poultry, pasta, meat dishes, casseroles, vegetable dishes, soups.
    • Garlic enhances the taste of salads and fatty meats such as pork and mutton.
    • Garlic is used for seasoning meats such as salami, poultry, venison.