Showing Food Garlic

General Information

Name

Garlic

Scientific Name

Allium sativum

Description

Garlic (Allium sativum) is a species of bulbous flowering plant native to central Asia, widely used in the Mediterranean region, Asia, Africa, and Europe. The plant is a perennial flowering plant growing from a bulb, with a tall, erect flowering stem that grows up to 1 m (3 ft). The bulb is odoriferous and contains 10 to 20 cloves that are asymmetric in shape. Garlic is widely used for its pungent flavor as a seasoning or condiment, and has a characteristic pungent, spicy flavor that mellows and sweetens with cooking. The distinctive aroma is mainly due to organosulfur compounds including allicin and ajoene. Garlic has a moderate inverse association with some cancers of the upper digestive tract, and may reduce platelet aggregation. The most notable chemical in garlic is allicin (PMID: 32213941). Garlic is mostly eaten in Mediterranean countries, and is used in various culinary dishes, including garlic bread, garlic toast, and bruschetta. The color of garlic is typically white or off-white, with a pungent taste and odor. Garlic has medicinal uses, including reducing the risk of certain cancers and cardiovascular disease (PMID: 12570662). Garlic is often stored in oil to produce flavored oil, and can be consumed raw or cooked.

Primary ID

FOOD00008

Picture

Classification

Group

Herbs and Spices

Sub-Group

Herbs

Taxonomy

Superkingdom

Eukaryota

Kingdom

Viridiplantae

Phylum

Streptophyta

Class

Magnoliopsida

Order

Asparagales

Family

Amaryllidaceae

Genus

Allium

Species

sativum

External Links

ITIS ID

42652

Wikipedia ID

Garlic

Composition

Compounds

Compound	Structure	Content Range	Average	Reference
Compound				Reference

Macronutrients

Macronutrient	Content Range	Average	Reference
Nutrient			Reference

Micronutrients

Micronutrient	Content Range	Average	Reference
Nutrient			Reference

References

Content Reference

539 unique sources. Numbers in the composition tables above point here. Show sources

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