Allium sativum, Liliacea
Garlic is a well-known member of the Liliaceae family due to its long time reputation as a healing plant, folkloric cure-all, and cooking spice. The garlic plant’s bulb is the most commonly used part of the plant. With the exception of the single clove types, the bulb is divided into numerous fleshy sections called cloves. The cloves are used for consumption (raw or cooked), or for medicinal purposes, and have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.] The leaves and flowers (bulbils) on the head (spathe) are also edible, and being milder in flavor than the bulbs, they are most often consumed while immature and still tender.
Garlic has been shown to have immune-stimulating, antibacterial, antiviral & antifungal properties. It also appears to have the benefit of mildly lowering blood pressure, blood cholesterol & triglyceride levels. Ajoene is the constituent of garlic that inhibits platelet aggregation which may protect against atherosclerosis, strokes, and blood clots, however it should not be used by people with clotting disorders or those taking anti-coagulants.  The chief constituent of fresh undamaged garlic is alliin. Upon cutting or bruising the tissues, alliin is degraded by an enzyme called alliinase into allicin, a potent antibacterial agent which is also responsible for the potent odor of garlic. Eating fresh parsley is reputed to eliminate garlic breath! Garlic may interact with warfarin, antiplatelets, saquinavir, antihypertensives, calcium channel blockers, and hypoglycemic drugs.
Nutritional Value per 100 g (3.5 oz)
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 (15%)
Riboflavin (Vit. B2) 0.11 mg (7%)
Niacin (Vit. B3) 0.7 mg (5%)
Pantothenic acid) 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 μg
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database
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 Ried, K.; Frank, O. R.; Stocks, N. P. (2010). “Aged garlic extract lowers blood pressure in patients with treated but uncontrolled hypertension: a randomised controlled trial”. Maturitas 67 (2): 144–150.
 “Garlic: A natural antibiotic”. ACM Modern Drug Discovery April 2002 Vol. 5, No. 4, p 12.. 2002-04-01.
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