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Garlic

Garlic contains glycosides, albumin, and vitamins. It also contains a little sulfur, which accounts for its cleansing, purifying and antimicrobial properties.

Garlic is a diuretic, a tonic, an antidote for poisons and a remedy against asthma, due to its expectorant effect. It is also an anti-jaundice agent and a remedy for toothaches and skin rashes. It also has hypertensive and de-worming effects, but above all, it is used as a flavoring agent (allicin), a stimulant (garlicin) and a digestive aid.

Allicin gives raw garlic its characteristic flavor, and it also has highly valued antibiotic properties.

VARIETIES

PURPLE OR RED GARLIC

The outer husks are white, while cloves are covered by a wine-colored skin. Cloves are even, large, few in number and short, and they preserve well. It is the most exported variety and also the best marketed because of its quality and flavor. This is the variety we present in our formats later on.

WHITE GARLIC

This variety is slightly bigger than the previous one. The outer husks are white, and the cloves are covered by a silvery-whitish skin. It grows on irrigated lands, and produces larger yields than purple garlic.

SPRING GARLIC

It comes in two varieties: red and white. As the name indicates, Red spring garlic has red husks and skin over the cloves.
The white Spring variety has white husks and clove skin.
Both are early varieties, suitable for autumn sowing. They are highly resistant to moisture, but they do not preserve well. They are usually marketed as tender garlic.

NUTRITIONAL VALUES
COMPOSICIÓN PORCENTAJE
Water content 61-63 g
Energy 98-139 Kcal
Carbohydrates 20 g
Lipids 0.1-0.5 g
Protein 4.0-6.7 g
Fiber 1.0 g
Vitamin B1 0.11 mg
Vitamin B2 0.20 mg
Vitamin C 9-18 mg
Calcium salts 10-24 g
Phosphorus salts 40-195 mg
Iron salts 1.7-2.3 mg
Potassium salts 540 mg
Magnesium salts 32 mg
Selenium salts 9 ppm
CATEGORIES
CATEGORY NAME DIAMETER IN MM
Second 30-37
First 37-45
Flower 45-50
Superflower >50
Extraflower 55-60
Jumbo >60