The Goodness of Garlic


  • Garlic is used in both medicinal practices and herbal practices.
  • Garlic contains at least 33 sulphur compounds, several enzymes, 17 amino acids, and minerals such as selenium.
  • Garlic is low in calories and rich in Manganese, Vitamin C, and Vitamin B6.
  • India is the largest producer of garlic in the world.
  • April 19th is National Garlic Day.

Garlic is believed to be a native of central Asia, South Asia or southwestern Siberia. It is one of the world’s oldest cultivated crops. Garlic lovers carried the powerful herb into Egypt, Pakistan, India, and China. Later Portuguese, Spanish, and French settlers introduced Garlic into the Americas.
Grown in India: In India, Garlic is planted as both Kharif (June-July) and rabi (October-November) crop – depending on the regions. It is planted as a rabi crop in Andhra Pradesh, Uttar Pradesh, Bihar, Haryana, Orissa, Punjab, Uttarakhand, Rajasthan, Bengal, and hilly regions. It is both kharif and rabi crop in Tamil Nadu, Maharashtra, Madhya Pradesh, Gujarat, Karnataka, and Chhattisgarh. In Tamil, it is called as “Poondu”.


VALUE (Per 100g)
Total lipid (fat)g0.5
Carbohydrate, by differenceg33.06
Fiber, total dietaryg2.1
Sugars, totalg1
Calcium, Camg181
Iron, Femg1.7
Magnesium, Mgmg25
Phosphorus, Pmg153
Potassium, Kmg401
Sodium, Namg17
Zinc, Znmg1.16
Vitamin C, total ascorbic acidmg31.2
Vitamin B-6mg1.235
Folate, DFEµg3
Vitamin B-12µg0
Vitamin A, RAEµg0
Vitamin A, IUIU9
Vitamin E (alpha-tocopherol)mg0.08
Vitamin D (D2 + D3)µg0
Vitamin DIU0
Vitamin K (phylloquinone)µg1.7
Fatty acids, total saturatedg0.089
Fatty acids, total monounsaturatedg0.011
Fatty acids, total polyunsaturatedg0.249
Fatty acids, total transg0
Source:USDA National Nutrient Database for Standard Reference

1. Prevention of Heart Disease
Intake of Garlic on a daily basis (in food or raw) helps to lower cholesterol levels because of the antioxidant properties of Allicin. It is also beneficial to regulate blood pressure and blood sugar levels. It is essential to remember that the sulphur-containing compound Allicin tends to lose its medicinal properties when Garlic is cooked whole. So, it is recommended to consume Garlic raw or semi-cooked to derive any of its benefits.
2. Treats Diabetes
Diabetes is a metabolic disorder, mainly caused by an unhealthy lifestyle. Scientists at IICT, India feed Garlic to lab rats and found a reduction in blood glucose and triglyceride levels and also the rats showed increased insulin sensitivity. So, it is good for a prediabetic or a diabetic patient to consume Garlic for lower glucose levels in the blood and make the body insulin sensitive.
3. Bone Health
Herbs like Garlic and onion are thought to impact estrogenic levels in menopausal women, reducing the risk of osteoarthritis and improve overall bone health.
4. Treats Yeast Infections
Fresh Garlic extract inhibited the growth of Candida, the most common type of yeast infections. Allicin in Garlic inhibits the growth of candida by destroying fats present in the outer surface of the yeast
5. Eye Care
It is rich in nutrients like vitamin C, selenium, and quercetin, all of which contribute to eye health and help with inflammation and eye infections.
6. Weight Loss
Garlic helps to aid in weight loss and reducing obesity. The herb increased thermogenesis, which helps burn fat and reduce LDL (bad) cholesterol levels. Consume 3-4 raw Garlic cloves for weight loss.
7. Controls Asthma
Homeopathic remedies consider that boiled Garlic cloves are effective in reducing the symptoms of asthma. It is thought that each night before going to sleep, drinking a glass of milk with three boiled cloves of this herb can bring subsequent relief for patients with asthma. Asthma attacks may be under control by having crushed cloves with malt vinegar as well.
8. Boosts Digestion
Daily inclusion of raw garlic cloves in diet aids digestive problems. Even inflammation or irritation of the gastric canal may be reduced using this herb. It is thought that garlic helps clear up most intestinal problems like dysentery, diarrhoea, and colitis. Its role in dispelling worms is phenomenal. It does not affect the good bacteria in the intestine but destroys the harmful bacteria. It not only enhances digestion but also helps relieve stomach gas.
9. Reduces Hypertension
Garlic is an herbal ingredient used for lowering high blood pressure. When exposed to high levels of pressure, a substance in the body known as nitric oxide relaxes the blood vessels and causes them to dilate. It also fights against thrombosis by reducing platelet aggregation.
10. Cancer Prevention
S-allyl-mercapto cysteine (SAMC), a sulphur compound in Garlic, decreases the growth of cancer cells and causes the death of cancer cells in cell-based studies. SAMC binds to a protein involved in cell reproduction (tubulin) and disrupts cell growth, activating proteins (JNK1 and caspase 3) that cause tumour cell death.
11. Prevents Heavy Metal Poisoning
Garlic may protect organ damage caused by heavy metals. The sulphur compounds in this herb drastically reduce lead levels in the blood. Additionally, it also prevents the signs of toxicity, such as headaches and blood pressure. Sulphur also aids in better absorption of iron and zinc in the blood. As per the report published in Basic and Clinical Pharmacology and Toxicology reveals that Garlic is effective in reducing blood and tissue lead concentrations among human beings and animals alike.
1.It used in salads, soups, and stews, and on vegetable, fish, and meat.
2.Using Garlic oil is an excellent ear infection home remedy that can really work.
3.Garlic as glue for glass or paper
4.It is best stored at room temperature and should always be kept dry (to prevent it from sprouting).
5.While picking Garlic at the vegetable shop, choose firm, tight, heavy dry bulbs.
6.The anti-inflammatory properties and antioxidants of raw Garlic may help prevent future neurodegenerative diseases.
7.Well-preserved Garlic cloves were found in the tomb of King Tutankhamen
1.Garlic might increase the risk of bleeding.
2.When eating raw garlic may cause heartburn, burning in your mouth or throat
3.Excess intake of this herb may cause irritation in the digestive system
4.Another drawback is its pungent smell and taste that leaves bad breath, so be aware if consuming it in excess.