Allium sativum commonly known as garlic, belongs to species of bulbous flowering plant. Garlic is a commonly used ingredient in various Indian dishes. It has been used from thousands of years to treat and prevent a variety of diseases. Both raw and cooked garlic has many health benefits. Raw garlic has a pungent and spicy taste than the cooked garlic. It adds flavor to many dishes like savory dishes, soups, sauces and salad dressings. Garlic is commonly sauteed with onions and roasted until it becomes soft and sweet to spread over toasts and also enjoyed raw in salad dressings. It blends very well with variety of dishes like vegetables, curries, dals, soups and fries. In general, garlic is finely chopped or crush garlic cloves are sauteed in a little oil before adding other ingredients to infuse dishes with its aromatic flavor.
It is generally recommended for adults to consume 5-8 grams of garlic which is two to three pods of garlic per day. It contains small amount of vitamin-C, zinc, calcium, iron, magnesium, vitamin-E. Recommended amount of garlic would contain 27 mg of potassium and 10 m of phosphorous and it can be recommended for kidney patients in replacement of salt for the flavor and taste.
Garlic is not only used because of its aroma but also medicinal uses. It has anti inflammatory and antioxidant properties which is a good seasoning choice for chronic kidney disease people. It gives satisfying flavor, and reduces intake of salt in the dishes. Garlic has sulfur compounds which are responsible for its therapeutic properties such as anticarcinogenic, antifungal and antioxidant effects. Consumption of garlic lowers blood pressure, reduces serum cholesterol and triglycerides. Garlic inhibits gram positive and negative bacteria like staphylococcus, micrococcus and because of sulfur components in garlic it has antiviral activity.
By,
Prasanna.T
Executive Dietician, NephroPlus