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Garlic is a hardy, bulbous, rooted, perennial plant with narrow flat leaves and bears small white flowers and bulbils. The compound bulb consists of 12 to 20 bulblets called ‘cloves’ which are surrounded by a common, thin, white or Light pinkish papery sheet. Garlic has a strong flavor and taste
Offered variety of Ooty Garlic is being cultivated in the hill region in Ooty, Tamilnadu. This garlic seed arraival aug. and sep. afrer seeding outober in rajasthan and production arrival market yard chhipabarod rajasthan fab. This garlic chaina type has good taste and has good life.
Fresh Garlic (Bulb)
Health Benefits of Garlic:
The contents of garlic endow it with preventive and curative properties. It has vitamins and minerals and helps the body to absorb other vitamins. It is particularly rich in vitamin B6, and is also high in iodine. Vitamin C and selenium are antioxidants and anti-carcinogenic.
Garlic has anti-bacterial properties and works as an internal antiseptic. It contains sulfur, which is an antiseptic and has healing and therapeutic properties. Allicin in garlic has anti-fungal and medicinal properties. The garlic has been a treasured medicinal plant through the ages, as it binds toxic minerals and heavy metals like lead and cadmium and aids in their expulsion. Garlic can kill germs resistant to antibiotics. The body is also able to convert garlic to alkaline ash during digestion.
Store garlic in a cool, dark, dry place with good air circulation. Check on it occasionally, and remove any cloves that have gone bad, being careful not to nick the remaining cloves.
As we believe in providing quality products that are close to nature, we conduct various stringent quality tests under the supervision of the experts. These tests are performed with due care from the very initial stage of procurement of the products to the final stage of delivery to the end users.
For best results, fresh garlic or preparations that mimic it need to be used. Dried or cooked garlic, as well as garlic oil, lose a significant amount of potency during processing (though they aren’t worthless and are still beneficial to eat as food). Preparations used for medicinal purposes should state that they have allicin potential of at least 6,000 mcg on the label. Alternately, eat one chopped clove of fresh garlic per day. (The fresh garlic that has been peeled and sometimes minced and sold in jars in the grocery store is not potent enough.)
Good quality garlic supplements list the “allicin potential” they contain and not a certain amount of allicin. This means that when the supplement gets to the stomach, it releases 6,000 mcg of allicin, the pungent chemical that accounts for garlic’s sharp flavor. The supplements do not contain actual allicin, because this compound is extremely unstable and quickly breaks down. Instead, good garlic supplements contain alliin, the stable precursor to allicin. It is released only upon digestion, so your body can make the best use of it.
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