Protected Geographical indication. Purple garlic from Las Pedroñeras.

Protected Geographical indication. Purple garlic from Las Pedroñeras.

IGP Purple garlic from Las Pedroñeras | Spanishes IGP Purple garlic from Las Pedroñeras | Englishen
WATER CONTENT 61 g.
PROTEINS 6,4 g.
LIPIDS OR FATS 0,5 g.
CARBOHYDRATES 2,9 g.
VITAMINS  
Thiamina 0,2 mg.
Riboflavin 0,11 mg.
Niacin 0,7 mg.
Vitamin C 15 mg.
MACRO ELEMENTS  
Calcium 24 mg.
Phosphorus 195 mg.
Iron 1,7 mg.
Manganese 32 mg.
ENERGY VALUE 100-139 cal.

Purple Garlic from Las Pedroñeras Culinary and medicinal properties

Some scientific studies have shown that this garlic is richer in organosulphurus -qualitatively and quantitatively- than others from different origin. These are highly volatile and highly reactive compounds with a low molecular weight, a high sulphur, iodine and silica content and beneficial pharmacological properties. One of these compounds is allicin, the main source of the taste and smell of garlic.

The "Purple Garlic from Las Pedroñeras" has a strong smell and a sharp, stimulating taste. These properties are more evident when the cloves are cut, when the volatile compounds described above are released.

Fortunately, in the Mediterranean gastronomy and cuisine, the garlic is part of many dishes and stews. However, it also has detractors who accuse the garlic of masking and deteriorating other food flavours.

The influence of garlic growing can be seen in the region's cuisine where garlic is an essential ingredient of most dishes: atascaburras, caldereta, moje de pimientos, perdiz en escabeche, revueltos, migas,gachas, etc.

As for its inclusion in the diet, it is recommended to use it daily and in a raw state:  for example adding it to salads, smearing it on toast, or in sauces such as garlic and oil sauce (aioli).

Garlic has different properties depending on how it is consumed: raw or cooked. However, only when it is uncooked the garlic keeps all its qualities intact.

To take a dose of a clove a day, and for people who don't digest it well, it is advisable to chop it finely so that it could be swallowed without chewing, just with some water. The bad breath caused by the garlic can be minimized by taking orange juice, an apple or mint leaves.

Other options to include garlic in your diet are the pearls, capsules or garlic extracts, increasingly used in alternative medicine. It is always advisable to consult with a doctor before using it for medicinal purposes, whatever the form chosen, because it does not replace any treatment.

Furthermore, although it is a natural product, it should be consumed carefully. An excess of garlic could cause allergies and affect people with clotting problems or cause brownouts.

Our modest contribution to science

Several researches which have been under development for some years by the University of Castilla-La Mancha (UCLM) and The Ramón y Cajál Hospital in Madrid, have shown that the application to certain doses of extract lyophilized from "Purple Garlic", first in laboratory animals, and then in patients with prostate cancer, produces significant decreases in cancer cells.

Researches have established that garlic extract has an effect on the growth invitro of Helicobapter pylori bacteria, responsible for gastroduodenal ulcer. They also corroborate the positive effects described above about the decreasing of blood pressure, and its anticoagulants, anti-tumor and antibiotic properties.

Studies have also shown its vasodilatory effects on the corpora cavernosa of human penis and they are similar to those obtained from the use of the drug Viagra.