Science-Backed Benefits of Eating Roasted Garlic

Published Sept 3, 2021

Raw garlic imparts a flavorful, savory bite to every recipe in which it is used, although some people dislike the intense flavor. Roasting garlic in the oven enhances its flavor and softens its rough edges. Along with its creamy texture and mild, buttery flavor, roasted garlic contains a high concentration of antioxidants and vitamin C, making it as healthful as delectable. In this article, you will learn roasted garlic benefits that you may take advantage of.

Garlic Facts

Garlic is a member of the lily family, yet it is occasionally referred to as “the stinking rose.” It has been used medicinally for thousands of years, and the ancient Egyptians even buried it with their corpses. Garlic is a relatively easy plant to grow and retains its flavor fairly well when stored in a cold, dry location. Apart from its culinary purposes, raw garlic is also used to cure minor cuts and scrapes due to the presence of an antibacterial and antifungal component called allicin. In India, raw garlic cloves and lemon juice are taken in the morning to help cleanse the skin and prevent acne. While roasting garlic does degrade the allicin, making it less effective, allicin is not the only benefit of garlic.

Garlic Vitamins

Garlic is an excellent source of vitamins B-1, B-6, and C. Vitamin B-1, often known as thiamin, is necessary for your body to convert glucose into the energy it requires to function. Additionally, it promotes the effective operation of your nervous system. Vitamin B-6, or pyridoxine, is necessary for the proper functioning of red blood cells, glucose and protein metabolism, and the generation of key hormones and brain chemicals. Vitamin C is a potent antioxidant that not only strengthens your immune system but also cleanses your cells of free radicals that may increase your risk of heart disease, stroke, and some types of cancer. Roasting garlic, as with most foods, has a negligible effect on these vitamins.

Garlic Minerals

Garlic is high in manganese, copper, selenium, and sulfur compounds such as allicin, all of which have significant cardiovascular advantages. Although allicin is most potent when garlic is sliced or grated and eaten raw, many prefer the flavor after roasting. Manganese promotes bone health, particularly in the spine and legs, and is also required to properly process carbohydrates, cholesterol, and protein by the body. Although the minerals in roasted garlic are not as concentrated as those in raw garlic, the milder flavor allows for greater consumption in one sitting.