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Garlic
 
Garlic, raw Nutritional value per 100 g (3.5 oz)
Energy 150 kcal 620 kJ
Carbohydrates     33.06 g
- Sugars  1.00g
- Dietary fiber  2.1 g  
Fat 0.5 g
Protein 6.39 g
- β-carotene  5 μg  0%
Thiamin (Vit. B1)
0.2 mg  
15%
Riboflavin (Vit. B2)
0.11 mg  
7%
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
52%
Calcium  181 mg 18%
Iron  1.7 mg 14%
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 mcg  
Garlic is used for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic is divided into numerous fleshy sections called cloves. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes.

Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions.

Garlic helps to prevent heart disease including atherosclerosis, high cholesterol, high blood pressure, and cancer.