Fried Garlic of ALMAS; key role in traditional Persian cuisine

Fried Garlic of ALMAS

Fried Garlic of ALMAS, plays a key role in traditional Persian cuisine. The depth of its taste encapsulates unique aromas that multiply the taste. Furthermore, the consumption of fried eggplant is very vast in dishes like kashke bademjan, gheymeh with eggplant and etc.

Garlic (Allium sativum) is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion.

Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine. In Ancient Rome, it was “much used for food among the poor”. China produces some 80% of the world supply of garlic.

In the typical serving size of 1–3 cloves (3–9 grams), garlic provides no significant nutritional value, with the content of all essential nutrients below 10% of the Daily Value (DV) (table). When expressed per 100 grams, garlic contains several nutrients in rich amounts (20% or more of the DV), including vitamins B6 and C, and the dietary minerals manganese and phosphorus. Per 100 gram serving, garlic is also a moderate source (10–19% DV) of certain B vitamins, including thiamin and pantothenic acid, as well as the dietary minerals, calcium, iron, and zinc (table).

The composition of raw garlic is 59% water, 33% carbohydrates, 6% protein, 2% dietary fiber, and less than 1% fat.

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