Garlic
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  • Garlic is a species in the onion genus, Allium.
  • The onion, shallot, leek, chive, and Chinese onion are close relatives of Garlic.
  • The active ingredient in garlic is allicin – a sulphur compound which is released when garlic is crushed. It is much more concentrated in raw garlic than cooked.
  • Garlic has been cultivated successfully for centuries and is widely used for both its culinary and medicinal attributes.

Health Benefits

Garlic is a good source of dietary fibre; some medicinal qualities: antiseptic and a cold/flue deterrent.

100g of garlic yields the following:

  • Calories – 149
  • Total Carbs – 11% of DV
  • Protein – 6.36g
  • Dietary Fibre – 8% of DV
  • Vitamin A – 0% of DV
  • Vitamin C – 52% of DV
  • Calcium – 18% of DV
  • Iron – 9% of DV

*Percent Daily Values are based on a 2000 calorie diet.

Selecting tips

  • Select garlic bulbs which are large, heavy, clean and firm with unbroken, dry skins.
  • Avoid those with damp or soft spots.

Storage tips

  • Store or hang garlic in a well ventilated cool place. This will prevent the bulbs from rotting.
  • Garlic has a storage life of up to nine months. (depending on the variety).
  • Avoid refrigeration.

Delicious Garlic Recipes