Garlic

Varieties and seasons

Grown all over the world and in particular in Chile, first garlic-producing country, in United States (Caifornia) as well as in Spain, garlic can be found in 700 varieties.

The different varieties are available, fresh or dried, according to periods. Their colours (white, pink, purple) and the intensity of their perfumes allow people to distinguish themselves.

Production

The production is dominated by China. Then, India, South Korea, Russia, USA … France is only the 25th producer. In the European Union, Spain is the leader.

Consumption

Spanish people consumed in 2006, 4kg of garlic per year and per capita, while the French consumption decreases in recent years, from 850g to 700g per capita per year.

Nutritional values (per 100 g)

*Ciqual 1995 ** USDA *** RDI Recommended Daily Intake

Nutritionist’s advice

Garlic is naturally rich in fibres. Garlic fibres contain an important proportion of soluble one in comparison with insoluble fibres.

These soluble fibres are involved in the nutrients’ assimilation control. They would allow to assimilate better some minerals such as calcium and magnesium.

Inulin that forms the main part of soluble fibers, improves the adequate growth of bifidus bacteria of colon.

Moreover, garlic is source of phosphorus and potassium.

It is also important to notice the vitamin richness of garlic. Indeed, it is rich in vitamin C (vitamin stimulating enzymes involved in numerous biochemical reactions, in particular several immunologic reactions), and in vitamin B6 (molecule involved in vital reactions such as in the one responsible for red blood cells fabrication). Garlic is also source of vitamin B1 (nervous system vitamin, responsible for the healthy working of nervous, digestive and cardiac tissues).

What is about portions... ?

-a child portion: garlic is a condiment, consumed in too small quantities to establish a portion.

-an adult portion: garlic is a condiment, consumed in too small quantities to establish a portion.

Cooking and nutrition : tasty combinations

Consumed raw or cooked, chopped or whole, garlic offers a great choice of uses. According to each digestive sensibility, it can be used only to perfume dishes if it is take off before eating. Both, autumn and spring garlic can’t bear the excess of cooking that makes it bitter-tasting. It has to be cooked slowly, over low heat.

Condiment or garnish, it can be squeezed in meats, squashed in a sauce, scraped on bread or on a salad bowl in order to give to them the garlic taste.

It is one of the distinctive ingredients from Provence; where it is notably cooked “le pistou” (sauce based on olive oil, basil, parmesan cheese and pine nuts) and “l’aïoli”, a spicy mayonnaise that is served with steamed vegetables and cod. Moreover, the spring garlic stem is often thrown out whereas it can be mixed deliciously with salads.

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