...the nutritional value of garlic and full garlic nutrition information...
Garlic is well know for its positive effect 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 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 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 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 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)
Nutrient
Units
1.00 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)
Garlic is well know for its positive effect on blood pressure and cholesterol levels. Garlic also contains other powerful antioxidants which make them a superior nutritional vegetable.
