Garlic stands out for having sulfurous compounds that help fight infection. Several weekly servings can help reduce the risk of cardiovascular disease. Certain volatile substances produced when garlic is crushed may be involved in reducing blood clots. Among the many phytochemicals that garlic contains, some have been found to have an antibacterial effect that can help fight certain infections.

Consumption: raw, as a seasoning in soups, stews, meats and other dishes. cooked, fried or roasted. dehydrated.