Garlic: what it contains and why it matters
Garlic is an aromatic bulb (lehsun). This page lists its nutritional content from published sources and explains which lab parameters it relates to.
Last reviewed: 2026-09-04
Nutritional content of garlic
Per 100 g edible portion, from published composition data.
| Nutrient | Per 100 g | Source |
|---|---|---|
| Energy | 149 kcal | USDA |
| Carbohydrate | 33.06 g | USDA |
| Protein | 6.36 g | USDA |
| Total lipid (fat) | 0.5 g | USDA |
| Dietary fiber | 2.1 g | USDA |
| Potassium | 401 mg | USDA |
| Vitamin C | 31.2 mg | USDA |
| Calcium | 181 mg | USDA |
| Phosphorus | 153 mg | USDA |
| Vitamin B6 | 1.24 mg | USDA |
Which lab parameters does garlic relate to?
Vitamin C
Vitamin C supports the immune system and helps the body absorb non-heme iron from plant foods [WHO].
Potassium
Potassium helps nerves and muscles work and helps balance the body's fluids [WHO].
Vegetarian and dietary notes
Garlic is a 100% plant-derived bulb suitable for vegetarian and vegan diets, though it is typically excluded in strict Jain vegetarian dietary practices.
Frequently asked questions
What is the primary macronutrient composition of raw garlic?
Raw garlic provides 33.06 g of carbohydrate, 6.36 g of protein, and 0.5 g of fat per 100 g [USDA]. Carbohydrates provide cellular energy, and proteins furnish amino acids utilized in tissue repair.
How much vitamin C does raw garlic contain?
Garlic contains 31.2 mg of vitamin C per 100 g [USDA]. Vitamin C functions as an antioxidant and acts as an enzymatic cofactor in collagen synthesis and neurotransmitter production.
What amount of potassium is present in garlic?
A 100 g edible portion of raw garlic contains 401 mg of potassium [USDA]. Potassium is a systemic cation that participates in neuromuscular conduction and the maintenance of fluid homeostasis.
What role does vitamin B6 play among garlic's micronutrients?
Raw garlic contains 1.24 mg of vitamin B6 per 100 g [USDA]. Vitamin B6 functions as a coenzyme in transamination, decarboxylation, and glycogen breakdown pathways.
What characteristic sulfur compound is present in fresh garlic?
Garlic stores the precursor S-allyl-L-cysteine sulfoxide (alliin), which is enzymatically hydrolyzed by alliinase into diallyl thiosulfinate (allicin) upon mechanical disruption of the plant tissue.
Sources
- USDA — USDA FoodData Central, Agricultural Research Service. https://fdc.nal.usda.gov/
- WHO — World Health Organization — nutrition fact sheets. https://www.who.int/