The nutritional value of garlic

2026-04-03 06:43:50 197

The nutritional value of garlic is mainly reflected in the following aspects:

Protein: Each 100 grams of garlic contains approximately 4.4-4.5 grams of protein. These proteins are important components of body cells, which can maintain the normal physiological functions of the body and provide raw materials for the repair and growth of body tissues.
Fat: The content is relatively low, with about 0.2 grams of fat per 100 grams of garlic. It can provide energy for the human body and help the absorption of fat-soluble vitamins.
Carbohydrates: Garlic contains about 23 grams of carbohydrates per 100 grams, which is an important source of energy for the human body and can provide power for various activities of the body.

Vitamin C: There are 3-7 milligrams of vitamin C in 100 grams of garlic. It has antioxidant effects, can help eliminate free radicals in the body, enhance immunity, promote the synthesis of collagen, help maintain skin elasticity and health, and at the same time promote the absorption of iron.
B vitamins: Garlic contains B vitamins such as thiamine, riboflavin, and niacin. They are involved in energy metabolism in the body and play an important role in maintaining the normal function of the nervous system and promoting the health of the skin and mucous membranes.

Calcium: 100 grams of garlic contains 39 milligrams of calcium, which is crucial for the health of bones and teeth, and also participates in physiological processes such as muscle contraction and nerve conduction.
Phosphorus: The content is 117 milligrams per 100 grams. It is an important component of bones, teeth, and cell membranes, and also participates in energy metabolism and the synthesis of genetic materials.
Potassium: Garlic contains 302 milligrams of potassium per 100 grams, which helps maintain the normal function of the heart and stable blood pressure, and also promotes muscle contraction and nerve conduction.
Iron: Each 100 grams contains 1.2 milligrams of iron, which is an important raw material for hemoglobin synthesis. Iron deficiency can easily lead to anemia. Proper consumption of garlic can supplement a certain amount of iron, which helps prevent iron deficiency anemia.
Zinc: 100 grams of garlic contains 0.88 milligrams of zinc. Zinc has an important impact on the human immune system, growth and development, reproductive system, etc. It can promote appetite and improve the body's resistance.
Selenium: Garlic contains 3.10 micrograms of selenium per 100 grams. Selenium is an important antioxidant, which has the functions of anti-cancer, anti-oxidation, protecting cardiovascular and liver, and can also improve human immunity.

Allicin: It is a unique pungent substance contained in garlic, composed of more than 20 volatile substances. It has strong antibacterial and anti-inflammatory capabilities, and has a good killing effect on staphylococcus, streptococcus, meningococcus, pneumococcus, diphtheria, dysentery, typhoid, paratyphoid, tuberculosis and other bacilli, molds, etc. It can also inhibit the growth and reproduction of viruses. Regular consumption can reduce bacterial infections in the body.
Sulfides: Sulfur-containing compounds in garlic can promote the body to produce an enzyme, which has an anti-mutation effect. It enhances detoxification function through the enzyme, interferes with the activation of carcinogens, prevents the formation of cancer, and can effectively reduce the levels of cholesterol and triglycerides, prevent cardiovascular diseases such as atherosclerosis, and prevent the formation of blood clots.
Alliin: Its benefits to the brain are many times stronger than vitamin B. It can promote brain development, improve memory, and enhance brain function.
Flavonoids: Garlic contains flavonoids such as quercetin, which have antioxidant and anti-inflammatory properties and help prevent chronic diseases such as cardiovascular diseases and certain cancers.