Garlic Bulb
Description
Garlic, the bulb of the liliaceous garlic plant, Allium sativum. This is a highly concentrated herb related to onions and leeks, primarily used as a condiment for its strong pungent taste in food preparation.
Garlic is believed by some to lower serum cholesterol, triglycerides, and low density lipoproteins (LDL's), while increasing high density lipoproteins (HDL's).
Available throughout the year.
Note: Bulbs should be large, plump and firm, and should not be stained. Sheath should be tight and unbroken. Avoid soft, spongy and shriveled bulbs.
Caloric Content
| 1 | |
| Calories: | 4 |
| Protein: | .2 gm |
| Carbohydrates: | .9 gm |
| Fiber: | - gm |
| Total fats: | trace gm |
| Saturated fats: | .003 gm |
| Unsaturated fats: | .010 gm |
| Cholesterol: | 0 mg |
1. Raw - 1 clove
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | trace | 5000 IU |
| Thiamine: | .01 | 1.7 mg |
| Vitamin B-2: | trace | 1.7 mg |
| Vitamin B-6: | - | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | trace | 20 mg |
| Pantothenic Acid: | - | 10 mg |
| Folic acid: | - | 400 mcg |
| Vitamin C: | trace | 60 mg |
| Vitamin E: | - | 30 IU |
1. Raw - 1 clove
Mineral Content
| 1 | USRDA | |
| Calcium: | 1 | 1000 mg |
| Copper: | .008 | 2 mg |
| Iron: | trace | 18 mg |
| Magnesium: | 1 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 6 | 1000 mg |
| Potassium: | 16 | n/a mg |
| Selenium: | .008 | n/a mcg |
| Sodium: | 1 | n/a mg |
| Zinc: | .038 | 15 mg |
1. Raw - 1 clove
Amino Acid Content
| 1 | |
| Tryptophan: | .002 gm |
| Threonine: | .005 gm |
| Isoleucine: | .007 gm |
| Leucine: | .009 gm |
| Lysine: | .008 gm |
| Methionine: | .002 gm |
| Cysteine: | .002 gm |
| Phenylalanine: | .005 gm |
| Tyrosine: | .002 gm |
| Valine: | .009 gm |
| Arginine: | .019 gm |
| Histidine: | .003 gm |
| Alanine: | .004 gm |
| Aspartic acid: | .015 gm |
| Glutamic acid: | .024 gm |
| Glycine: | .006 gm |
| Proline: | .003 gm |
| Serine: | .006 gm |
1. Raw - 1 clove
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
Williams, Sue Rodwell. Nutrition And Diet Therapy, 5th ed. Times Mirror Mosby: St. Louis. 1985.
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