Garlic has long and well established itself as a component for various culinary delights of the hostesses of our lands. But few people know what kind of useful and harmful properties roasted garlic hides in itself. Let's look at this issue together.
Roasted Garlic: Appearance and Tastes
The appearance of the finished product depends largely on how you started the process of roasting: whether it was roasted whole, or whether you had previously crushed it, crushed it with the help of the flat side of a knife or passed through a garlic box. In addition, it is necessary to take into account the fact that the final appearance of the product will also be affected by the degree of roasting: the more intensive and the longer this process is, the darker the garlic will eventually turn out. 
Did you know? Garlic began to grow as a cultivated plant about 5 thousand years ago in India, where it came thanks to the Aryans. However, at that time it was not used as a food product due to its too strong smell and taste.Properly prepared product will not have a pronounced smell, and its taste qualities will significantly shift towards neutral ones. As a result of heat treatment, this dish will lose a significant part of the sharpness and extraordinary savor characteristic of its raw counterpart.
Briefly about the benefits of garlic
All properties of this plant are due to the substances in its composition. It should be noted that the fried product has somewhat less pronounced useful qualities than its fresh counterpart. Below you will find a brief description of the composition and beneficial properties of roasted garlic.
Learn more about the benefits and uses of garlic.
Composition
The composition of garlic is quite small, compared with other vegetables, the amount of water is only about 60%. Carbohydrates account for up to 33% of the remaining volume, 6-9% are proteins. About 0.5% is given to fats. Quite a significant part is occupied by various sugars - up to 25%. 
A substance that gives garlic antioxidant, antitumor and antibacterial properties is called allicin. The specific organoleptic properties of this product gives the presence in its composition of a sufficiently large amount of garlic essential oil (up to 0.8% of the total mass).
Did you know? In the Middle Ages, people believed that garlic can protect the abode from evil forces, so the garlands with it were hung at the entrance to any house.
Beneficial features
Among the most useful and well-known properties of this product is to highlight its natural ability to destroy various harmful and pathogenic microorganisms. Besides, due to various biologically active substances contained in the composition of garlic, it contributes to blood thinning, which makes it an excellent means for the prevention of thrombosis.
Regular consumption of garlic can significantly reduce blood cholesterol levels, as well as reduce blood pressure. It also contributes to the normalization of the gastrointestinal tract and reduces the risk of heart attacks and strokes. 
We advise you to find out which diseases should not consume garlic.
Whether properties are lost at thermal processing: than roasted garlic is useful
Any heat treatment contributes to the partial loss by the primary product of its original properties due to the breakdown of some biologically active substances. Garlic is not an exception, but after frying it acquires a special, rich taste, but loses a significant part of its miraculous qualities.
Moreover, some scientists have found that in the process of frying garlic in a pan in sunflower oil, especially unrefined, it is able to release a large number of free radicals and other decomposition products, which, when consumed in large quantities, cause the development of various diseases, including oncology.
Important! When frying garlic, try to use refined sunflower or olive oil - so you will reduce the harm from eating this product.
Ways to cook garlic
Among the most common methods of cooking this product at home, there are two: in the pan and with the help of an oven or stove. The result of using both methods is about the same, except that during the cooking process in the oven less different harmful substances are released.
Dried garlic is used to give the dish a special taste and smell.
In the pan
This method of preparation takes a fairly short period of time, so it is very advantageous to use it if you are constrained in a temporary resource. Here is an approximate cooking algorithm:
- Take the garlic, divide it into individual cloves and peel them.
- Add a small amount of oil to the pan and put the cloves there.
- Turn on the hot plate on the middle fire, put a frying pan on it and wait for the moment when the oil boils.
- Reduce heat to low and fry the garlic, stirring occasionally.
- Cooking time ranges from 10 to 25 minutes. Signs of the finished dish are a softening of its consistency in comparison with the initial one by about half and the formation of a ruddy crust.
In the oven
This method of preparation is one of the most popular because it allows you to keep the juice and rich taste of the product. It takes much more time than the previous method, so try to carefully calculate the completion time of cooking, if you want to serve the dish on the table in time.
Check out the best ways to harvest and store garlic in the winter.
Here is the recipe:
- Bring the temperature in the oven to 180 degrees.
- Remove all husks from garlic, but do not divide the head into separate slices.
- Cut off the top of the root in such a way that the flesh is visible.
- Wrap the garlic in foil or put it in a small mold, then pour it on top with a small amount of olive oil and sprinkle with salt.
- Place the garlic in the oven and bake for 40 minutes.
Dental teeth should soften considerably and acquire a ruddy crust. If you see that the product is not ready yet, you can leave it in the oven for another 10 minutes.
Dental teeth should soften considerably and acquire a ruddy crust. If you see that the product is not ready yet, you can leave it in the oven for another 10 minutes.
Important! Do not rush to pour out the oil in which your garlic was cooked. It has a wonderful aroma and amazing taste. It can be successfully used for the preparation of various dishes and sauces.
Number and daily rates
The composition of this product has no components that could even in significant concentrations harm your body. However, it is necessary to take into account that the diet of any healthy person should be balanced and include a large number of a wide variety of foods. Only then it will be possible to assert that a person derives the maximum benefit from all the products included in his daily menu.
Usually, doctors recommend using no more than 6-7 teeth of this product per day. A larger amount will not cause much harm to your body, however, the nutrients contained in the dose of roasted garlic, in excess of this, will not be properly absorbed and simply pass through the gastrointestinal tract.
Is there any benefit from garlic shooters
Many believe that garlic shooters, without which the existence of the plant itself would be impossible, are nothing more than a useless addition directly to garlic. However, as practice shows, they not only can be very advantageously used in cooking, but also derive some benefit from them for your body.
Garlic arrows are used not only in cooking, but also for the treatment of many ailments.
Raw
Raw garlic shooters contain a large amount of vitamins, including A, PP, C, B6 and B12, useful trace elements, as well as various biologically active substances with antioxidant properties. 
People who eat this product on a regular basis, report that it contributes to the overall rejuvenation of the body - both appearance and general condition are improving. The work of the gastrointestinal tract is improving, the risk of atherosclerosis and thrombosis is reduced, and the likelihood of various seasonal viral diseases is reduced.
Fried
As in the case of garlic, the benefits of fried arrows decrease in some way as a result of the natural process of reducing the concentration of biological active substances in them and the decomposition of complex components into simpler ones. Spices added to the cooking process also lead to an additional reduction in the usefulness of the dish. 
People who are engaged in weight loss and use this product as a dietary, you should also pay attention to the fact that the fried arrows significantly add to their caloric content. This indicator grows from 24 kcal per 100 g of the product in the raw arrows to 90-95 kcal in the fried.
Harm and contraindications
First of all, you should pay attention to the fact that, like any other food product, roasted garlic can cause the development of an elementary allergic reaction of varying severity, up to angioedema. Therefore, if you suffer from allergies, then when you use this product you need to be careful.
This product is not recommended for use by people who suffer from gastritis, peptic ulcer and pancreatitis in acute forms, since it can provoke exacerbation of pain and worsening of other manifestations of the disease. 
Roasted garlic, of course, has a beneficial effect on our body. Feel free to add this component to your usual dishes - it will help you find new, amazing combinations of flavors and culinary forms, as well as benefit the whole body.
