When we talk about Garlic, we are referring to one of the most used natural seasonings in the world, as it provides a delicious and unique touch of flavor for different dishes and recipes. It is also a food that offers many benefits to our health.
 
 Chemical composition
 Sulfoxide (2.3%). Derivatives of alkylcysteine such as alliins (allylaliin, propenylaliin and methylaliin), essential oils (0.2-0.3%) such as garlicin or allylcysteine sulfoxide from the intact bulb. When the bulb is crushed or split, the alliin (odorless) hydrolyzes by the alliinase producing allicin (responsible for the characteristic smell of garlic), which is rapidly transformed into allyl disulfide.
 Homogeneous polysaccharides. Fructosanes (up to 75%)
 Triterpenic saponins (0.07%). Mineral salts (2%): iron, silica, sulfur and iodine. Small amounts of vitamins (A, B1, B3, B6, C) and adenosine
 In general, the characteristics of garlic depend on the richness of the soil where it grows. The plant gives 0.25% essential oil by distillation.
 
 Benefits:
 Antioxidant power, natural antibiotic, antifungal, anti virus, helps reduce cholesterol, reduces blood pressure, antioxidant, antitoxic, anticoagulant, among other benefits