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Product: Dehydrated garlic (Allium sativum)
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| Basic Information: It is a perennial plant with flat, thin leaves, up to 30 cm in length. The roots easily reach depths of 50 cm or more. The bulb, with white skin, forms a head divided into segments that are commonly called cloves. Each head can contain 6 to 12 cloves, each of which is wrapped in a thin layer of white or reddish color. | |
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Origin: Peru
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Region: Arequipa, Cajamarca, Junín, and Lima.
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Seasonality:
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
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Certifications: Kosher
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Available presentations: In flakes, Powder, wedges, granules.
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Suggested industrial applications: Food industry: Meat products, sausages, fisheries, preparations, baking, healthy snacks. Veterinary Industry.
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Uses:Aromatic spice, cooking seasoning, food additive.
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| Properties: Garlic is rich in vitamin B, an essential compound that reduces homocysteine levels. This substance is responsible for hardening blood vessels and bringing us multiple problems such as thrombosis or coronary artery diseases. | |
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Main functionality: Garlic is above all an excellent detoxifier for our body. It helps us purify toxins, eliminate parasites and release heavy metals such as mercury or medication residues from the body that the liver cannot process. Garlic is rich in vitamins A, B, and C, very suitable for stimulating liver functions. Another of its virtues is to reduce inflammation, which is why it is very healthy to consume garlic daily if you have a fatty liver.
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Secondary functionality: Garlic contains allicin, a substance that takes care of our cardiovascular system. So much so that consuming a clove of natural garlic every day can reduce bad cholesterol by 9%.
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Nutritional Table:
| Components / Components | Per 100g / Per 100g |
| Calories / Calories | 331 kcal |
| Water / Water | 10 g |
| Carbohydrates / Carbohydrates | 72.7 g |
| Proteins / Proteins | 16.6 g |
| Total fat / Total fat | 0.7 g |
| Fiber / Fiber | 9 g |
| Ash / Ash | - |
| Calcium / Calcium | 79 mg |
| Phosphorus / Phosphorus | 414 mg |
| Iron / Iron | 5.7 mg |
| Thiamine / Thiamine | 0.435 mg |
| Riboflavin / Riboflavin | 0.141 mg |
| Niacin / Niacin | 0.796 mg |
| Ascorbic acid / Ascorbic acid | 0 mg |