Garlic (allium sativum) is a round bulb shaped vegetable with a papery white skin and multiple inner cloves.
Health Benefits of Garlic:
Increased Immune Function
Reduced Risk of Colon Cancer
Protection Against Heart Disease
Alleviation of Cardiovascular Disease
Alleviation of Hypertension (High Blood Pressure)
Promoted Eye Health
Reduced Risk of Type II Diabetes
Reduced Frequency of Migraine Headaches
Alleviation of Premenstrual Syndrome (PMS)
Prevention of Epileptic Seizures
Alleviation of the Common Cold
Prevention of Alopecia (Spot Baldness)
Crushed raw garlic contains an antibiotic called allicin, thus, it is good to eat garlic when you have a cold or flu. As a blood thinner, garlic is thought to promote cardiovascular health and reduce the chance of heart attack. Garlic is also a cholesterol lowering food. *Some of these health benefits are due to the nutrients highly
concentrated in Garlic, and may not necessarily be related to Garlic.
Click here to compare these nutrition facts with other vegetables.
Serving Size 100g
% Daily Value*
Total Fat 0.5g
Saturated Fat 0.089g
Total Carbohydrate 33.1g
Dietary Fiber 2.1g
*Percent Daily Values
are based on a 2,000 calorie diet. Your daily values may be higher or lower depending
on your calorie needs.
Vitamin A 9IU
Retinol equivalents 0μg
Vitamin C 31.2mg
Vitamin D 0IU (0μg)
D2 Ergocalciferol ~IU (~μg)
D3 Cholecalciferol ~IU (~μg)
Vitamin E 0.08mg
Vitamin K 1.7μg
K1 - Dihydrophylloquinone ~μg
K2 - Menaquinone-4 ~μg
Vitamin B12 0μg
Pantothenic acid 0.596mg
Vitamin B6 1.235mg
Folic Acid 0μg
Food Folate 3μg
Dietary Folate Equivalents 3μg
Omega 3 to Omega 6 Ratio
Omega 6 to Omega 3 Ratio
Total Omega 3s
18D3CN3 Alpha Linolenic(ALA)
18D4 Stearidonic (SDA)
Total Omega 6s
18D2CLA Conjugated Linoleic(CLA)
18D3CN6 Gamma-linolenic (GLA)
20D3N6 Di-homo-gamma-linolenic (DGLA)
20D4N6 Arachidonic (AA)
22D4 Adrenic (AA)
Essential Amino Acids
Percent of Daily CalorieTarget (2000 calories)
Percent Water Composition
Protein to Carb Ratio (g/g)
How to choose Garlic: Look for bunches which are hard to the touch, and avoid any that have sprouts.
Climate and origin: It is not yet known where garlic originated, it is likely in Southeast Asia, however, different species sprouted all over the world.
Taste: Garlic is one of the most fundamental and important culinary vegetables. Raw it has a sharp picante taste which is extremely pungent. Sauteed it has an earthy pungent taste. Roasted in the skin it has a sweet pungent taste.
Miscellaneous information: Known in mythology to ward off vampires and werewolves, garlic is now prescribed to fight more realistic pests like mosquitoes.
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