Raw garlic is a part of many savory recipes that add a pungent taste to it. There are many people who don’t like this strong flavor of garlic and for them, it’s somewhat “off-putting”.
The raw cloves of garlic are a rich source of essential nutrients for the body. But if you roast them, its powers increase multiple times. The roasted garlic cloves have a high amount of antioxidants and vitamin C, making it as nutritious as well as delicious.
Basic facts on Garlic
Garlic plant belongs to the lily family. Sometimes garlic is also referred to as “the stinking rose.” For centuries, garlic is popular as a medicinal clove. The ancient people especially the Egyptians used to bury it with their dead ones for its antimicrobial effects.
As compared with other plants, garlic is easy to grow. It doesn’t take much time and effort and many people prefer to use homegrown garlic. It is easy to store in a cool and dry place. Other than nutritional facts, garlic is a natural antimicrobial that treats minor cuts, scratches, and wounds.
Allicin is a naturally occurring compound in garlic that gives it both antibacterial and antifungal properties.
In the Indian continent, one of the popular traditional uses of garlic is by taking it with lemon juice in the morning to purify the skin from toxins and prevent acne. Surprisingly, roasting the garlic does break down the levels of allicin. Hence roasted garlic is no less effective than raw garlic. In fact, roasting the garlic makes it taste better.
What’s inside Garlic?
Garlic has a high amount of various vitamins such as vitamin B-1, B-6, and C. Vitamin B-1, (thiamin), helps in converting glucose into the energy. The body to perform various functions utilizes this energy.
Not just the physical tasks, but the body needs energy for the healthy functioning of the nervous system also. Vitamin B-6, (pyridoxine), helps in making red blood cells, the breakdown of complex carbohydrates and proteins. It also and controls the production and release of certain hormones and neurotransmitters.
Lastly, vitamin C is a strong antioxidant that gives a major boost to the immune system. It also prevents the dangers of free radicals that otherwise affect the health. Roasted garlic doesn’t lose these contents but normally cooking any food with naturally high nutrients reduces them.
Garlic contains numerous minerals such as manganese, copper and selenium and sulfur compounds. Allicin, for example, is a sulfur compound that benefits the cardiovascular system. Its effects are strongest when you chop or grate the raw garlic.
But many people prefer to add flavor by roasting it. Moreover, manganese supports bone health, particularly the spine and legs. It also helps the body to process carbohydrates, cholesterol, and protein. The minerals are maximum when you are using garlic in raw form but after roasting it, you can eat more garlic for the flavor enhancement.
How to roast garlic?
It is easy to roast garlic in an oven. Preheat your oven to 400 F meanwhile take fresh, raw garlic cloves and remove their top layer. Place these garlic cloves with the cut side up on a baking sheet, in a ramekin or a baking tray. Spray the top of garlic with olive oil. You can additionally season them with kosher salt and grounded black pepper.
Cover the cloves with aluminum foil and roast them for 25 minutes. Check if the cloves are fragrant and are softened, its time to take them out. Use them in crusts or add them to regular recipes.
What happens to the body when you eat roasted garlic?
Eating raw garlic doesn’t sound like the best idea for a good health for many people but it’s worth using. If someone doesn’t like chewing garlic in the morning, knowing these health benefits may change his mind.
Garlic is a superfood that helps to maintain the blood pressure and working of the heart. It also prevents cholesterol level to rise. Eating it daily adds extra to these benefits. The daily use of roasted garlic is one of the best preventive measures to protect your health for the future. Following is what happens when you eat raw, roasted garlic.
- 1 hour later: In the first hour after eating roasted garlic, the body tries to digest it just like any other thing that you eat normally. It takes some time to complete this digestion.
- 2-4 hours later: The anti-cancer effect causing agents in garlic will activate themselves and they will start functioning in your system. At this stage antioxidants of garlic start taking the action for damage against free radicals.
- 4-6 hours later: Once 4-6 hours pass, the body will start absorbing the properties of garlic. Here it will work on T-cells giving an overall boost to your immunity. In result, the body’s capacity to fight against disease-causing cells/agents will enhance. Additionally, at this time the body starts eliminating excess fat and fluids.
- 6-7 hours later: The antimicrobial potential of garlic activates itself after 6 hours. It kills all pathogenic bacteria in your body that may possibly cause a disease later.
- 8-10 hours later: Once 8-10 hours pass after taking garlic, it will be utilized maximum. The vitamins and minerals inside garlic will finish their job at the cellular level. Within 24 hours time, the garlic makes its way outside the body after a total body cleanse.
**Caution- Individuals with any stomach ailment or other health conditions should consult their doctor before eating garlic (raw or roasted both).