Also call:
 | DESCRIPTION
|
Belongs to the family as the onions and chives
group. It's seeds grows beneath the ground in a bulb make up of
segments called Cloves and covered with thin shell. It's leaves are
flatten to a height between 30cm to 90cm long.
| HISTORY AND ORIGIN
|
Garlic was probably grown in Egypt, China or
India. Bulbs of garlic were found in the tomb of Tutankhamen was
dated from 1358BC. Garlic is used as a antibacterial, coughs and colds
and dressing during the World War 1.
| BUYING AND STORAGE
|
Choose firm, smooth and plump garlic bulbs that are
tightly closed. Stored unwrapped in a cooled dark place away from
humidity and will keep for up to 2 months.
| PREPARATION AND USE
|
Trim garlic cloves at the root and peel skin away or
squashed garlic to cracked the shell. Garlic is used as a herbs in
many types of cooking. It can be used whole, chopped, minced or
squeezed.
| NUTRITIONAL INFORMATION
|
| MAJOR NUTRIENTS |
-
- SERVING SIZE: 100 grm
| * ENERGY: |
387kj |
* IRON: |
|
| * PROTEIN: |
6grm |
* POTASSIUM: |
|
| * FAT: |
3grm |
* CALCIUM: |
4% |
| * CARBOHYDRATE: |
10grm |
* VITAMIN A: |
|
| * DIETARY FIBRE: |
17grm |
* VITAMIN B: |
|
| * SODIUM: |
8grm |
* VITAMIN C: |
37% |
| VARIETY
|
Two main varieties are:
White and Purple White.
|
