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Revered in Egypt for its medicinal qualities, and prized in Italian, Asian, and Indian cooking, garlic has been called “the stinking rose” for good reason. Closely related to the onion, it’s a bulbous root with an undeniably fragrant pungency. It was mentioned in historical documents that date back 5,000 years ago, before its fame permeated the rest of the known world.

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Revered in Egypt for its medicinal qualities, and prized in Italian, Asian, and Indian cooking, garlic has been called “the stinking rose” for good reason. Closely related to the onion, it’s a bulbous root with an undeniably fragrant pungency. It was mentioned in historical documents that date back 5,000 years ago, before its fame permeated the rest of the known world.

Health Benefits of Garlic

With garlic, you get an excellent supply of manganese – 23 percent of the daily value – containing essential enzymes and antioxidants that perform all kinds of amazing feats in the body, including the healthy formation of bones and connective tissues, bone metabolism, calcium absorption, and proper thyroid function, just to name a few. Garlic also contains 17 percent of the daily value in vitamin B6, and 15 percent in vitamin C, while allocating good amounts of calcium, phosphorus, and selenium.

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