Garlic Health Benefits, Nutrition and Vegetable Facts
Health Benefits of Eating Garlic
Facts about Garlic
Garlic (scientific name Allium sativum) belongs to the lily family, along with other members like shallots, onions, chives and leeks. The vegetable not only tastes good, it is one of the best foods for your body.
Garlic is actually a root crop, which has a bulb growing underground. The edible bulb of garlic contains smaller cloves. The crops are harvested in July and allowed to dry prior to attaining their prime in August.
There are more than 300 garlic varieties cultivated throughout the world. American garlic, which has a white, papery skin with a strong taste is among the popular varieties. Mexican and Italian garlic, which contain skins with pink to purple in color, are the varieties with milder flavor.
Some people have mixed up garlic with elephant garlic (scientific name Allium scorodoprasum), which contains large and milder-flavored cloves. The latter is not real garlic, but a very close cousin of the leek.
Garlic is made into pill and powder and serves as supplements to promote fitness and wellness of the body.
Garlic Nutrition Facts and Calories
|Nutritional Value of 1 Cup (136 g) Raw Garlic|
|Total Fat||1 g|
|Total Carbohydrates||45 g|
|Dietary Fiber||3 g|
Preheat the grill at medium-high. Slice six slits into every tenderloin, horizontally. Place marjoram and garlic into each slit and gently rub the tenderloins with the EVOO. Season well with salt and pepper. Grill, until internal temperature becomes 160°F, turning occasionally. Transfer the tenderloins to a dish. Slice after 10 minutes and serve.
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