Garlic

Garlic

Archaeological evidence suggests that garlic has been cultivated in Central Asia from at least 3000 BC. Garlic is high in potassium and is a source of vitamin C and B6 and it also contains modest amounts of iron and zinc.

Once it is eaten, the aromatic compounds are excreted via the lungs and skin which is why it can be smelt on our breath after having a garlic-rich meal. Eating parsley is said to help overcome the smell of garlic on the breath.

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