Garlic Nutrition

Garlic Nutrition

Garlic nutrition is known for its positive effects on blood pressure and cholesterol levels. Garlic also contains other powerful antioxidants which make them a superior nutritional vegetable.

  • Garlic contains special compounds which have many health giving effects. Garlic nutrition has a positive effect on blood pressure and cholesterol levels. Regular consumption of garlic may also help to prevent atherosclerosis (thickening of the artery walls which may lead to stroke).

  • Garlic nutrition contains compounds which promote cardiovascular health. Studies have shown that regular consumption of garlic helps with the relaxation and enlargement of the bodies' blood vessels which can help lower blood pressure and improve blood circulation.

  • Garlic provides selenium which provides protection from free radical damage and also plays a part in thyroid gland health.

  • Garlic nutrition is an excellent source of manganese. Manganese helps the body to synthesize fatty acids and cholesterol, helps with blood sugar levels and plays a part in thyroid gland health. Manganese also promotes nerve health and protects the bodies' cells from free radical damage.

  • Garlic nutrition also provides plenty of vitamin B6 which supports the nervous system and promotes the breakdown of sugars and starches. B6 also helps to prevent homocysteine build up in the blood.

  • Garlic contain good amounts of niacin (vitamin B3) which helps to lower cholesterol levels and stabilises the blood sugar. B3 also helps the body to process fats.

  • Garlic nutrition also contains good amounts of pantothenic acid (vitamin B5) which helps to turn carbohydrates and fats into energy and plays a part in the health of the adrenal glands.

  • Garlic is a very good source of calcium which promotes healthy and strong bones and also helps the nerves and muscles to function properly.

  • Garlic is a good source of potassium which helps the nerves and muscles to function properly and maintains the bodies' acid balance. Potassium also helps lower the risk of high blood pressure.

  • Garlic nutrition is also a good source of vitamin C which helps to protect the cells and tissues from free radical damage, thereby helping to prevent cancer. Vitamin C also aids dietary iron absorption.

  • One garlic clove contains around 4 calories.



    THE FULL NUTRITIONAL VALUE OF GARLIC:

    Garlic, raw

    Refuse: 13%  (Knob and skin)
    Scientific Name:  Allium sativum
    NDB No: 11215 (Nutrient values and weights are for edible portion)

    NutrientUnits1.00 X 1 cup
    -------
    136g
    Proximates
    Water
    g
    79.67
    Energy
    kcal
    203
    Energy
    kJ
    847
    Protein
    g
    8.65
    Total lipid (fat)
    g
    0.68
    Ash
    g
    2.04
    Carbohydrate, by difference
    g
    44.96
    Fiber, total dietary
    g
    2.9
    Sugars, total
    g
    1.36
    Minerals
    Calcium, Ca
    mg
    246
    Iron, Fe
    mg
    2.31
    Magnesium, Mg
    mg
    34
    Phosphorus, P
    mg
    208
    Potassium, K
    mg
    545
    Sodium, Na
    mg
    23
    Zinc, Zn
    mg
    1.58
    Copper, Cu
    mg
    0.407
    Manganese, Mn
    mg
    2.274
    Selenium, Se
    mcg
    19.3
    Vitamins
    Vitamin C, total ascorbic acid
    mg
    42.4
    Thiamin
    mg
    0.272
    Riboflavin
    mg
    0.150
    Niacin
    mg
    0.952
    Pantothenic acid
    mg
    0.811
    Vitamin B-6
    mg
    1.680
    Folate, total
    mcg
    4
    Folic acid
    mcg
    0
    Folate, food
    mcg
    4
    Folate, DFE
    mcg_DFE
    4
    Choline, total
    mg
    31.6
    Vitamin B-12
    mcg
    0.00
    Vitamin B-12, added
    mcg
    0.00
    Vitamin A, RAE
    mcg_RAE
    0
    Retinol
    mcg
    0
    Carotene, beta
    mcg
    7
    Carotene, alpha
    mcg
    0
    Cryptoxanthin, beta
    mcg
    0
    Vitamin A, IU
    IU
    12
    Lycopene
    mcg
    0
    Lutein + zeaxanthin
    mcg
    22
    Vitamin E (alpha-tocopherol)
    mg
    0.11
    Vitamin E, added
    mg
    0.00
    Vitamin D (D2 + D3)
    mcg
    0.0
    Vitamin D
    IU
    0
    Vitamin K (phylloquinone)
    mcg
    2.3
    Lipids
    Fatty acids, total saturated
    g
    0.121
    4:0
    g
    0.000
    6:0
    g
    0.000
    8:0
    g
    0.000
    10:0
    g
    0.003
    12:0
    g
    0.000
    14:0
    g
    0.000
    16:0
    g
    0.118
    18:0
    g
    0.000
    Fatty acids, total monounsaturated
    g
    0.015
    16:1 undifferentiated
    g
    0.000
    18:1 undifferentiated
    g
    0.015
    20:1
    g
    0.000
    22:1 undifferentiated
    g
    0.000
    Fatty acids, total polyunsaturated
    g
    0.339
    18:2 undifferentiated
    g
    0.311
    18:3 undifferentiated
    g
    0.027
    18:4
    g
    0.000
    20:4 undifferentiated
    g
    0.000
    20:5 n-3 (EPA)
    g
    0.000
    22:5 n-3 (DPA)
    g
    0.000
    22:6 n-3 (DHA)
    g
    0.000
    Cholesterol
    mg
    0
    Amino acids
    Tryptophan
    g
    0.090
    Threonine
    g
    0.214
    Isoleucine
    g
    0.295
    Leucine
    g
    0.419
    Lysine
    g
    0.371
    Methionine
    g
    0.103
    Cystine
    g
    0.088
    Phenylalanine
    g
    0.249
    Tyrosine
    g
    0.110
    Valine
    g
    0.396
    Arginine
    g
    0.862
    Histidine
    g
    0.154
    Alanine
    g
    0.180
    Aspartic acid
    g
    0.665
    Glutamic acid
    g
    1.095
    Glycine
    g
    0.272
    Proline
    g
    0.136
    Serine
    g
    0.258
    Other
    Alcohol, ethyl
    g
    0.0
    Caffeine
    mg
    0
    Theobromine
    mg
    0
    USDA National Nutrient Database for Standard Reference, Release 22 (2009)

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