Garlic Nutrition Facts

Garlic, which is used around the globe to add flavor and taste to a wide variety of dishes, is a member of the Amaryllis family. Other vegetables in this family include onions, shallots and leeks.

Garlic has been used in both foods and in the creation of certain medicines, and dates as far back as the Egyptian pyramids.

In culinary uses, garlic is often added to foods for its pungent flavor and may be used to enhance the flavor of other dishes. Depending on how much is used and the type of cooking method, garlic may either present a mellow or intense flavor. The bulb of the garlic plant may be eaten raw or cooked, while the leaves (raw or cooked) may be chopped up and added to salads.

Garlic is an excellent source of manganese. It is also a very good source of vitamin B6 and vitamin C. In addition, garlic is a good source of protein and thiamin (vitamin B1) as well as the minerals phosphorous, selenium, calcium, potassium, iron and copper.

Garlic contains the amino acid, alliin, which scientists say has antibiotic and bactericidal effects. It is believed to promote cardiovascular activity and have a soothing effect on the respiratory system.

Apart from these uses, garlic has also been known as a stigma of superstition and has been regarded as both a good and evil force. However, it is most commonly known as a tool used to ward off vampires.