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Garlic was used as a remedy in the ancient time. It is a member of the allium vegetables which include onions, leeks, scallions, chives and shallots.

It is now commonly used in kitchens to add pungent flavour to the dishes, without adding sugar or salt.

Bothered by the garlic breath?

You can drink a cup of water or have fruits after your meal. You can also try roasting garlic to decrease the flavour.

Nutrition profile of garlic:

• Rich in organosulfur compounds (e.g. Allicin) – which gives its flavour and aroma
• Source of vitamin C, vitamin B6, selenium and manganese

In the literature, it is generally recommended to have 4g of raw garlic per day (one to two cloves) for adults.

Footnote

A single food on its own is unlikely to make a major difference. It needs to be as part of a varied and healthy balanced diet to provide health benefits.

Reference: Am Fam Physician 2005, Academy of Nutrition and Dietetics, Oregon State University, Journal of nutrition 2001, WHO, BHF