by Garlic powder is often sprinkled on pizza or used for the nature of roast chicken.
The spice also has some health benefits that could be surprising for long -time users.
First, the powder, which consists of dried and ground cloves of garlic, is full of essential minerals such as iron, potassium, phosphorus and calcium. Everyone has a positive effect in order to work together bone health and work to keep us strong.
“[Phosphorus and calcium] Work together to support critical body functions, such as:
Garlic powder also has selenium: an essential mineral that supports thyroid and reproductive health and can help people with chronic asthma. Selenium contains proteins that can help us regulate the hormones of our thyroid gland.
It also offers protection against oxidative stress if the body does not have enough antioxidants. Antioxidants are substances in food that can prevent damage to cells and DNA.
There are even some studies that show that selenium can protect against cancer.
“The intake of lower selenium was associated with increased cancer diagnoses,” said the registered nutritionist Kayla Kopp of the clinic. “It is known that selenium reduces the risk of cancer because it helps to repair DNA damage in our body.”
As with fresh garlic, garlic powder still contains vitamins, including vitamin B6 and vitamin C. Vitamin B6 is important for the development of the brain and the balance of the nervous system. Both vitamin B6 and vitamin C help keep the immune system healthy. However, garlic powder has only a fraction of the amount of vitamins contained in normal garlic.
Although garlic powder does not maintain all the advantages of fresh garlic and has a lot of sodium, it is cheaper, has a longer durability to four years-and is sold all year round.
It also contains the chemical connection known as allicin.
Allicin is a yellow fluid that, according to researchers, has an antioxidant and has shown “interesting potential” in the prevention and treatment of diseases. Some research has shown that it can help reduce blood pressure by relaxing blood vessels.
In order to release Allicin and the complete taste profile of garlic powder, it must be mixed with an equal amount of water. For example, for garlic bread, a few teaspoons of both are because an eight teaspoon is as strong as a clove of garlic.
Allicin is also the source of the well -known and intoxicating fragrance of garlic.
“Knoblauch has its sharp smell of an organic sulfur compound called Allicin,” said dietician Laura Jeffers of Cleveland Clinic. “This connection also makes garlic a healthy addition to your diet.”
