Garlic really is an amazing ingredient.
Not only can it turn all sorts of bland dishes delicious, it is also very nutritious.
It is high in vitamins C, B1 and B6, calcium, potassium, copper, manganese and selenium (16).
Garlic is also high in beneficial sulfur compounds such as allicin.
Many studies show that allicin and garlic may lower blood pressure as well as total and “bad” LDL cholesterol. It also raises “good” HDL cholesterol, potentially reducing risk of heart disease down the line (17, 18Trusted Source, 19Trusted Source, 20Trusted Source).
It also has various cancer-fighting properties. Studies show that people who eat a lot of garlic have a much lower risk of several common cancers, especially cancers of the colon and stomach (21Trusted Source, 22Trusted Source).
Raw garlic also has significant antibacterial and antifungal properties (23, 24Trusted Source).
Garlic is both tasty and healthy. It is highly nutritious, and the bioactive compounds in it have confirmed disease-fighting properties.