Large garlic 900g
Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians, and has been used both as a food flavouring and as a traditional medicine. China produces some 80% of the world's supply of garlic.
Wash before use
Serving Size 0
|Amount per serving|
|% Daily Value|
|Total Fat 0.5g||0.77%|
|Saturated Fat 0.09g|
|Trans Fat 0.0g|
|Total Carbohydrate 33.06g||11.02%|
|Dietary Fiber 2.1g||8.4%|
|Vitamin C 15.0mg|
|Vitamin B6 17.0mg|
|Percent Daily Values are based on a 2.000 calorie diet.|
Garlic is a fundamental component in many - or most - dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of Latin America.
Garlic is low in calories and very rich in Vitamin C, vitamin B6 and manganese. It also contains trace amounts of various other nutrients
Garlic was rare in traditional English cuisine throughout history (though it is said to have been grown in England before 1548) and has been a much more common ingredient in Mediterranean Europe
The use of garlic in China dates back thousands of years. It was consumed by ancient Greek and Roman soldiers, sailors, and rural classes
Much clinical research has been conducted to determine the effect of garlic on preventing cardiovascular diseases and on various biomarkers of cardiovascular health, but as of 2015, the results were contradictory and it was not known if there are any effects
Garlic plants can be grown closely together, leaving enough space for the bulbs to mature, and are easily grown in containers of sufficient depth. Garlic does well in loose, dry, well-drained soils in sunny locations, and is hardy throughout USDA climate zones 4–9
Garlic is widely used to add flavour to any number of recipes in cuisines all around the world, from Europe to Asia and beyond. It can also be roasted or pickled, with the cloves eaten whole.
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