Tender garlic or garlic: benefits and properties
It is usual for tender garlic be confused with garlic, although popularly we can also find and know them under the name of Ajetes. In the kitchen they are usually used in the preparation of delicious scrambled eggs and tortillas, although we can also prepare them stewed, grilled or in tempura.
However, we are not faced with a different variety of garlic, but actually consist of the garlic collected in its first phase of growth of the plant, at the time when the bulb has just begun to form.
Regarding its appearance, the bulb (lower part of the ajete) is usually whitish, purple or reddish in color, while its leaves have an intense green color and are smooth.
From a nutritional point of view they are just as healthy as garlic, with a difference that in a certain sense many will appreciate: its flavor is much milder. It is true that it is less concentrated in nutrients, but have a greater contribution in water.
Benefits of tender garlic or garlic
Its benefits are actually very similar to those that bring us garlic. In fact, they are interesting when it comes to increasing the defenses thanks to their antibiotic properties, helping to strengthen the defenses, which is why they are interesting when fighting infections.
They help to favor the dilation of blood vessels, improving circulation positively. Precisely when provoking vasodilation it allows a greater fluidity of the blood, decreasing the pressure and improving the blood circulation.
Nutritional information of garlic or young garlic
100 grams of garlic provide:
Calories | 29 kcal. | ||
Proteins | 2.1 g | ||
Carbohydrates | 3.2 g | ||
Total fat | 0.2 g | ||
Fiber | 0 g |
Image | etringita This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist.
