Garlic is often used as a flavoring agent for cooking. Also, because of its properties, it has been used in medicine in ancient and modern times, and it is used to control and treat a wide range of conditions and diseases. The fame of garlic is due to the fact that it is a very strong antioxidant that has anti-viral, microbial and antibiotic properties. It is also very useful for dealing with flu and colds because it has a decongestant effect. It is also a good source of enzymes, vitamins and minerals that help boost immunity. In short, garlic is one of the foods that has many properties. Eating pickled garlic has all the benefits of eating garlic itself. But it does this without the aftertaste of garlic or the bad smell that occurs when using dried or fresh garlic. One of the most important properties of pickled garlic is the organo-sulfur compound in it, which helps to destroy the dangerous cells of brain tumors.
Nutritional value table for 30 g of Pickled Garlic:
Energy
7.5 Kcal
Sugar loaf
0 g
Fat
0.15 g
Salt
0.61 g
Fatty Acid
0
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