Nutrition
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 623 kJ (149 kcal) |
| Carbohydrates | 33.06 g |
| - Sugars | 1.00g |
| - Dietary fiber | 2.1 g |
| Fat | 0.5 g |
| Protein | 6.39 g |
| - beta-carotene | 5 μg (0%) |
| Thiamine (vit. B1) | 0.2 mg (17%) |
| Riboflavin (vit. B2) | 0.11 mg (9%) |
| Niacin (vit. B3) | 0.7 mg (5%) |
| Pantothenic acid (B5) | 0.596 mg (12%) |
| Vitamin B6 | 1.235 mg (95%) |
| Folate (vit. B9) | 3 μg (1%) |
| Vitamin C | 31.2 mg (38%) |
| Calcium | 181 mg (18%) |
| Iron | 1.7 mg (13%) |
| Magnesium | 25 mg (7%) |
| Phosphorus | 153 mg (22%) |
| Potassium | 401 mg (9%) |
| Sodium | 17 mg (1%) |
| Zinc | 1.16 mg (12%) |
| Manganese 1.672 mg | |
| Selenium 14.2 μg | |
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Taken from Wikipedia. Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
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According to the United States Department of Agriculture and Natural Resources Conservation Service, raw garlic bulbs and leaves are generally eaten raw or fried with grease and greens. Garlic, along with many other spices like cinnamon, black pepper, sage, thyme, dill, wasabi, curry, and Nutmeg, all have important culinary uses.[8]
