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You can talk about the benefits of garlic for hours. This culture not only has a unique chemical composition, but is also characterized by a piquant taste, as well as a specific aroma. And it is precisely this set of qualities that has made this product one of the most popular in cooking. But not all people can eat the vegetable fresh; in this case, its canned counterpart will serve as an alternative. Naturally, the health benefits and harms of pickled garlic have some differences from eating the fresh product. Therefore, having decided to stock up on such preparations for the winter, you should first find out about its properties and contraindications.
Pickling garlic allows you to preserve most of its beneficial substances, while softening the pungent taste and aroma.
Chemical composition and nutritional value
Fresh garlic has a unique chemical composition that has a beneficial effect on the human body when consumed correctly. But even in processed form, this vegetable can boast a rich list of valuable substances.
Despite heat treatment, the product retains many microelements and vitamins, including:
- phosphorus, zinc, calcium, potassium, sodium, iodine, selenium;
- allicin;
- sulfides and phytoncides;
- chlorine;
- vitamins of group B, C, D, PP.
The calorie content of pickled garlic is low, approximately 42 kcal.
Is pickled garlic good for eating?
Pickled garlic, like its fresh counterpart, helps increase the body's protective functions against many viral diseases. There are also other useful qualities of this product. For example, the components in pickled garlic stimulate immune cells, activate enzymes and help remove toxic substances from the body. The presence of allicin prevents the appearance and development of parasites. The relaxing effect that the canned product has on the muscles of the body helps replenish sulfur reserves, which prevents the development of hypertension.
Despite the general benefits of pickled garlic for human health, it can have different effects on women's, men's and children's bodies, also causing harm.
What are the benefits of pickled garlic for a man?
Fresh and pickled garlic contains selenium, which is one of the most important substances for the male half of humanity. It is this element that helps treat infertility and has a positive effect on sperm motility. Also, this product can be safely called a herbal aphrodisiac, as it helps to activate sex hormones, increase strength and increase sensitivity in erogenous zones.
It is also worth highlighting the following beneficial qualities of pickled garlic for men:
- prevention of prostate cancer;
- increasing testosterone levels and increasing potency;
- positive effect on muscle growth;
- resistance to inflammatory processes.
The presence of thiamine improves the functioning of the nervous system, strengthens memory and increases concentration.
What is useful for women
In addition to the general benefits for the body, pickled garlic has a beneficial effect on female gynecology:
- the risk of cancer formation in the uterus and breast is reduced;
- hormonal levels improve;
- reduces the risk of infertility.
Another useful quality of canned vegetables is considered to accelerate metabolism, which contributes to faster burning of subcutaneous fat. This function is especially important for those women and girls who want to lose weight.
Benefits for children
Fresh, salted and pickled garlic may do more harm than good for young children. This is explained by the fact that a child’s digestive system is considered fully formed only by the age of 5. If consumed in excess, it can have an aggressive effect on the intestinal mucosa, causing irritation and pain. But closer to 10 years of age, this product is considered practically safe for a child.
The beneficial qualities of pickled garlic for a child’s body when used correctly include:
- improvement of intestinal microflora (elimination of harmful bacteria);
- preventing the development of parasites;
- increased appetite.
What's the best way to pickle garlic?
Garlic, as a vegetable rich in useful substances, can nevertheless lose all its unique properties if improperly processed and prepared.And to prevent this from happening, it is important to follow some rules for marinating it.
The easiest way to marinate garlic cloves
To pickle garlic in a simple way, you will need the following ingredients:
- garlic – 1 kg;
- coarse salt – 1.5 tbsp. l.;
- water – 1 l;
- sugar – ½ tbsp.;
- vinegar 9% – 50 ml;
- dill umbrellas – 2-3 pcs.
Canning method:
- The garlic heads are divided into cloves and peeled.
- The peeled vegetable is first scalded with boiling water, then soaked in cold water for about 15-20 minutes.
- During this time, prepare the marinade. Pour water into a saucepan, add sugar and salt, place it on the stove and heat until completely dissolved. Then add vinegar and bring to a boil.
- The jars are pre-sterilized, then dill umbrellas and soaked garlic cloves are laid out. Fill with marinade and order lids.
The workpiece should be stored in the cellar
The classic way to preserve whole garlic
The classic method of pickling is also one of the simplest, which even an inexperienced housewife can handle.
Ingredients:
- garlic (medium heads) – 1 kg;
- salt – 30 g;
- sugar – 30 g;
- vinegar 9% – 200 ml;
- black peppercorns – 15-20 pcs.;
- bay leaf – 2 pcs.;
- water – 200 ml.
Sequencing:
- The garlic heads are doused with boiling water and all excess husks are removed from them; there is no need to separate the cloves.
- Place the cleaned heads in pre-sterilized jars.
- Start preparing the marinade. To do this, combine water with vinegar, sugar, and salt in a saucepan. Bring to a boil and add pepper and bay leaf. Cook over low heat for 15 minutes.
- Remove from the stove and cool to 80 °C.Then pour the marinade over the garlic heads.
- Seal the jars with lids, turn them over and leave at room temperature until completely cooled.
You can eat the vegetable after 2 weeks
Contraindications and possible harm
Pickled garlic, despite all its beneficial properties, also has contraindications. The main reason for the harmful effects of canned vegetables on the body is its excessive consumption. An excess of product in the diet may not have the best effect on a person’s well-being. You may experience headaches, sluggish reactions, and decreased alertness.
Its use is not recommended for children under 1 year of age and for mothers during lactation, with diseases of the gastrointestinal tract, kidneys and liver. Garlic is contraindicated for hemorrhoids, epilepsy and individual intolerance.
Conclusion
The benefits and harms of pickled garlic for human health have long been substantiated. And if consumed correctly, this vegetable will be a good homemade immunostimulant, but do not forget that this product is only an auxiliary, and not the main means of treatment.
