Garlic is a vegetable that belongs to the onion family. It has long slender leaves. Its roots can grow substantially and the bulb, commonly called the head, consists of a series of cloves together in the center. Garlic is well recognized from its strong smell.

Peeled garlic should be chosen with a uniform color and showing any signs of wilting.

Peeled garlic should be kept refrigerated. Optimal storage temperature: 34°F to 40°F Humidity: 65 a 70% Ethylene producer: No Sensitive to ethylene exposure: No

Garlic is an excellent ingredient in the kitchen. Fresh garlic can be used only peeled, using the clove for seasoning. Also could be used chopped or crushed in any recipe, giving it a delicious and unique flavor.

Garlic is fat free, saturated fat free, colesterol free and sodium free. Garlic is rich in proteins and carbohydrates than other vegetables. The components are notable for their contributions minerals (potassium, phosphorus, iodine, zinc and magnesium), vitamins (vitamins B1, B3, B6, C and E) and alliin (primarily responsible for its aroma ) Garlic is a vegetable that can prevent cardiovascular disease and its consumption increased blood flow and reduces pressure while improving blood circulation. The habit in the consumption of garlic regulates triglyceride levels.