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Garlic
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
0.01g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
Garlic contains sulfur compounds that may trigger heartburn, bloating, or indigestion in sensitive people. Eating it in a small portion and with a meal is often easier to tolerate.
Crushing garlic makes its odor compounds more noticeable. Parsley, mint, or lemon water may help reduce the smell somewhat, but they usually do not remove it completely.
For most people, it is easier to tolerate with food because garlic can feel harsher on an empty stomach. This matters more if you are prone to reflux or gastritis symptoms.
Right before intense exercise, garlicky foods may feel heavy or irritating for some people. It is usually more comfortable after training or at another meal.
Store it in a sealed container in the refrigerator after preparation. For best freshness and food safety, eat it relatively soon and do not leave it at room temperature for long.
Yes, but the yogurt may separate and become watery after thawing. It is usually best when eaten fresh.
It works well with grilled vegetables, legume patties, baked potatoes, kebabs, and mezze-style plates. The yogurt softens garlic’s sharpness and adds a cooling contrast.
Crushed garlic usually gives a stronger flavor and promotes formation of more active garlic compounds. If you want a milder taste, finely chopped garlic is often a better choice.
People taking blood thinners, those with sensitive stomachs, and anyone with garlic intolerance should be cautious. If you use regular medication, ask a healthcare professional before eating large amounts frequently.
Yes, heat softens garlic’s pungency and can change some of its active compounds. Raw garlic gives a sharper flavor, while lightly cooked garlic is usually milder.
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Nutrition data compiled from USDA FoodData Central and scientific sources.