vellulli
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Yes, vellulli is exceptionally healthy and has been used for medicinal purposes for centuries. It is rich in antioxidants and contains allicin, a potent compound that supports heart health and immune function while being low in fat.
Vellulli is known to help reduce blood pressure and improve cholesterol levels thanks to its allicin content. It also possesses immune-boosting properties that can reduce the severity of colds and helps the body detoxify heavy metals through its sulfur compounds.
Per 100g, vellulli contains approximately 149 calories and 33.06g of carbohydrates. However, since it is typically consumed in very small amounts (one clove is about 3g), its actual contribution to daily calorie and carb intake is very low.
Yes, vellulli is considered keto-friendly. While it has 33g of carbs per 100g, a single clove contains only about 1 gram of net carbs, making it an excellent way to add flavor to low-carb meals without exceeding carb limits.
Yes, vellulli is a natural vegetable and is 100% vegan and gluten-free. It is a staple ingredient for adding depth and 'umami' flavor to plant-based and gluten-restricted diets.
Yes, vellulli can be eaten raw and is often more medicinally potent this way as heat can degrade allicin. However, raw garlic has a very sharp, pungent taste and may cause digestive discomfort or strong breath if consumed in large quantities.
To prepare vellulli, smash the clove with the flat side of a knife to easily remove the papery skin. You can then mince, slice, or crush it; letting it sit for 10 minutes after crushing before applying heat helps activate its beneficial sulfur compounds.
vellulli is a versatile ingredient found in cuisines around the world. With 149 calories per 100g and 6.36 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Whole heads of vellulli should be stored in a cool, dry, and dark place with good air circulation, where they can last for several months. Once a head is broken, the cloves should be used within 10 days; peeled cloves should be refrigerated in an airtight container.
Fresh vellulli should be firm to the touch with tight, dry skin. If the cloves feel soft, mushy, or have visible dark spots or mold, they have spoiled. If it has sprouted green shoots, it is still safe to eat, though it may have a slightly more bitter flavor.
Vellulli is widely recognized for its immune-boosting properties. Studies suggest that regular consumption may help prevent the common cold and reduce the duration of symptoms due to its antimicrobial and antiviral effects.