The healing agents against infections and against the aging process are also contained in ground garlic.
The taste of garlic is often not so dominant when added in ground form instead of a whole clove of garlic.
Origin: Portugal. Controlled Quality.
Garlic goes well with almost all meat, fish and poultry dishes, salads and sauces. It can also be combined with butter or quark and mayonnaise. It is an ideal companion in soups, egg dishes or with vegetables and casseroles.
The well-known tuber of the up to 70 cm high plant, which belongs to the lily family, has been very popular for thousands of years. It is said that the pyramid workers in ancient Egypt refused to work when there was no garlic.
The Romans thought it was an aphrodisiac.
In the Middle Ages garlic was prescribed as a remedy for broken bones and freckles and is commonly known to protect against non-existent vampires.
The Greek philosopher Pythagoras had called garlic the "king of spices".
Garlic is available from us in many variations, from fresh whole tubers to the dried version as granules, in slices or in powder form.
But also as garlic olive oil or as garlic spice paste.
Nutritional values for 100 g
Calorific value 1389 kJ
Calories 332 kcal
Protein 16.8 g
Carbohydrates 72.7 g
Fat 0,8 g
Bread units 6,1
Vitamin B1 0,63 mg
Vitamin B6 0.47 mg
Vitamin B12 0.15 mg
Iron 2.8 mg
Zinc 2.6 mg
Magnesium 58 mg
Manganese 0.6 mg
calcium 80 mg
Copper 0.2 mg