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
The Nutritional Powerhouse of Barley: Benefits for Heart Health, Bone
Strength, and Overall Wellness
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Barley, a grain cultivated since Neolithic times, is a nutritional
powerhouse with a wide array of health benefits. The mature barley kernel
is composed of...