Garlic

GarlicPhoto by JE Norton. Creative Commons License.

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo (Wikipedia, n.d.).

Allergy Alert: 

One way that your body can signal that it’s allergic to garlic is how your skin reacts to contact with the food. Common allergic reactions on the skin include swelling, hives and rashes, or itching. These skin reactions will vary depending on how severely allergic you are to the garlic and how much of the food you were exposed to. Besides the skin, swelling can also occur on the face, lips, mouth, tongue and throat in reaction to exposure to garlic. In some cases swelling can be so severe that it affects your ability to breathe. This can lead to wheezing, dizziness, a feeling of being lightheaded and even passing out due to lack of oxygen to the body (Sherwood, 2013).

Common Uses:

The garlic plant’s bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking (Wikipedia, n.d.).

Nutritional Information:

Amount Per 1 tsp (2.8 g)
Calories 4
% Daily Value*
Total Fat 0 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Potassium 11 mg 0%
Total Carbohydrate 0.9 g 0%
Dietary fiber 0.1 g 0%
Sugar 0 g
Protein 0.2 g 0%
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 0%
Vitamin D 0 µg Vitamin B-6 0%
Vitamin B-12 0% Magnesium 0%

Source Wikipedia. (Note: This is not intended to be used, as it was copied and pasted from a Google search)

Dietary Information and Related Articles:

Check out this website extolling the many health benefits of garlic.