Garlic, along with onions, is one of the most frequently consumed vegetable crops. In this case, like garlic on all continents, so that you can enjoy its expressive taste in any part of the world. In general, garlic cloves are used for food, but while the plant is young, it can be used in cooking completely: not only the spine, but also the arrow-leaves. Green garlic can bring the body both benefit and harm, so add it to your diet carefully, without exceeding reasonable amounts.
What is useful for green garlic?
In fact, the beneficial properties of young green garlic for the body are truly invaluable. Its vitamin-mineral composition is rather rich and it is proved even that the use of young garlic is much more useful than eating green onions. Of course, its main advantage is antiseptic and bactericidal properties that make garlic an indispensable assistant in the fight against colds, flu, worms and other microbes and viruses. If you include young garlic in your daily diet , it will improve the digestive and respiratory systems. In addition, green garlic will also benefit a diabetic patient, as it lowers blood sugar, which is also an excellent prevention of the disease. The science proves that this vegetable is a preventive measure against cancer.
Harm green garlic can bring people suffering from gastritis, gastroduodenitis, ulcers and other diseases of the gastrointestinal tract. Also, garlic is a fairly strong allergen, so all people suffering from allergies should be treated with caution. Do not include this vegetable in the diet and breastfeeding mothers.