Active chemical constituents of garlic

Garlic (Allium sativum L. Liliaceae) is an important crop for culinary purposes, its pungent flavor adding a special taste to food.

Fresh garlic is characterized as having a distinct aromatic odor, which is seldom carried over into processed garlic.
Garlic contains at least 33 sulfur compounds, several enzymes and the minerals germanium, calcium, copper, iron, potassium, magnesium, selenium and zinc; vitamins A, B1 and C, fiber and water.

It also contains 17 amino acids to be found in garlic: lysine, histidine, arginine, aspartic acid threonine, swine, glutamine, proline, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, tryptophan and phenylalanine
Active chemical constituents of garlic
at 5:47 AM
Labels: , ,

Popular articles

  • What are the effects of stewing?
    Stewing involves cooking food in hot water the temperature of which is kept below its boiling point. The operation continuing for a long tim...
  • Chauffant
    This is the term that describes a pot of boiling (possibly salted) water into which previously blanched or cooked food such as pasta is rehe...
  • Stewing: A Timeless Method for Tender, Flavorful Meals
    Stewing is a versatile and ancient cooking method that involves slow-cooking small, uniform pieces of meat and vegetables fully submerged in...
  • The Benefits of Stewing: A Versatile Cooking Method
    Stewing is a cooking method that involves slow-cooking food in liquid at low temperatures, leading to several beneficial effects on the food...
  • Temperature scale: Celsius
    Temperature is a measurement of how hot or cold something is. The Celsius temperature scale, formerly called the centigrade scale, was named...