Garlic

Description

:About garlic

Garlic Iran is among the consumers of this product, and Iran is one of the main producers and exporters of the product of fresh garlic, white garlic, dry garlic throughout the world, and Iran is one of the producers of this product. This country is known for its worldwide production of garlic.
Exports headed to Belgium, Qatar, Kuwait, Kazakhstan, Azerbaijan, Georgia, the Russian Federation, Turkmenistan and Iraq for the most part, reported. The northwestern Hamedan Province is Iran’s garlic production hub.

What is Garlic?

Garlic has a high concentration of sulfur-containing compounds. Thiosulfinates, which include allicin, are the main active components in garlic. It also contains:
• High levels of saponins, phosphorus, potassium, sulfur, and zinc
• Moderate levels of selenium and vitamins A and C
• Low levels of calcium, magnesium, sodium, iron, manganese, and B-complex vitamins

Garlic supplements are known to boost the function of the immune system. One large, 12-week study found that a daily garlic supplement reduced the number of colds by 63% compared to a placebo.
High doses of garlic appear to improve blood pressure for those with known high blood pressure (hypertension). In some instances, supplements may be as effective as regular medications.
Garlic supplements seem to reduce total and LDL cholesterol, particularly in those who have high cholesterol.
High doses of garlic supplements have been shown to increase antioxidant enzymes in humans, as well as significantly reduce oxidative stress in those with high blood pressure. The combined effects on reducing cholesterol and blood pressure, as well as the antioxidant properties, may reduce the risk of common brain diseases like Alzheimer’s disease and dementia.
At high doses, the sulfur compounds in garlic have been shown to protect against organ damage from heavy metal toxicity.
Garlic appears to have some benefits for bone health by increasing estrogen levels in females, but more human studies are needed.
Studies on garlic-containing meal plans and cancer risk show potential benefits from regular intake of this much-loved vegetable. Varying decreases in risk have been associated with garlic consumption in different body locations, including the upper digestive tract (including the mouth, pharynx, larynx and esophagus) as well as the stomach.
Garlic is very easy (and delicious) to include in your current diet. A common way to use garlic is to press a few cloves of fresh garlic with a garlic press, then mix it with extra virgin olive oil and a bit of salt. This a healthy and super satisfying dressing.

How to Select and Store

For maximum flavor and nutritional benefits, always purchase fresh garlic. Although garlic in flake, powder, or paste form may be more convenient, you will derive less culinary and health benefits from these forms.
Purchase garlic that is plump and has unbroken skin. Gently squeeze the garlic bulb between your fingers to check that it feels firm and is not damp.
Avoid garlic that is soft, shriveled, and moldy or that has begun to sprout. These may be indications of decay that will cause inferior flavor and texture. Size is often not an indication of quality. Fresh garlic is available in the market throughout the year.
Store fresh garlic in either an uncovered or a loosely covered container in a cool, dark place away from exposure to heat and sunlight. This will help maintain its maximum freshness and help prevent sprouting, which reduces its flavor and causes excess waste. It is not necessary to refrigerate garlic. Some people freeze peeled garlic; however, this process reduces its flavor profile and changes its texture.
Depending upon its age and variety, whole garlic bulbs will keep fresh for about a month if stored properly. Inspect the bulb frequently and remove any cloves that appear to be dried out or moldy. Once you break the head of garlic, it greatly reduces its shelf life to just a few days.