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Natural antibiotic, immune booster, low calorie
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
149
KCAL / 100G
Carbs
33.1g
· 81%
Protein
6.4g
· 16%
Fat
0.5g
· 3%
Fiber
2.1g
Vitamins
B6
1.2mg · 71% DV
Vitamin C
31.2mg · 35% DV
B1
0.2mg · 17% DV
B5
0.6mg · 12% DV
Minerals
Manganese
2mg · 87% DV
Selenium
14.2µg · 26% DV
Phosphorus
153mg · 22% DV
Calcium
181mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.09g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
Raw garlic tends to retain more of the sulfur compounds formed after crushing or chopping. Cooking makes the flavor milder, but prolonged high heat can reduce some of those compounds.
Letting garlic rest for a few minutes after chopping or crushing helps flavor-related compounds develop. After that, cooking can preserve more of its characteristic taste than cutting and heating immediately.
Raw garlic can trigger heartburn, bloating, or indigestion in some people. If you have a sensitive stomach, smaller amounts or cooked garlic are often easier to tolerate.
Raw garlic usually causes the strongest lingering odor. Parsley, yogurt, or milk may help somewhat, and cooked garlic is often less pungent than raw.
Whole garlic bulbs keep best in a cool, dry, well-ventilated place. Peeled or chopped garlic loses quality faster in the fridge and should be used sooner.
Yes, garlic freezes well. Its texture may soften after thawing, so frozen garlic is best used in soups, sauces, and cooked dishes.
Garlic gives a sharper, more concentrated flavor, so it is usually used in smaller amounts. Onion adds more bulk and sweetness, and the two are often paired for a deeper savory base.
Garlic is not typically used as a quick pre- or post-workout fuel. Because raw garlic may irritate the stomach, many people tolerate it better as part of a regular meal rather than right before training.
People taking blood thinners, those preparing for surgery, and anyone with digestive sensitivity may need to be cautious. If you plan to consume large amounts regularly, it is sensible to ask a healthcare professional.
Garlic contains compounds linked with health benefits, but it is not a substitute for prescribed treatment. For infections or serious symptoms, proper medical care is still necessary.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.