garlic
Also known as: lahsun, lasun, ajo, garlic clove, allium sativum, vellulli, poondu
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Also known as: lahsun, lasun, ajo, garlic clove, allium sativum, vellulli, poondu
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A creamy, homemade hummus made from scratch with chickpeas, tahini, lemon, and garlic. Served with crisp, fresh celery sticks, it's a perfect healthy and satisfying vegan snack or appetizer.
Wonderfully soft whole wheat flatbreads infused with fresh herbs and garlic. This simple recipe is perfect for scooping up curries and dals, offering a flavorful twist on the classic chapati. Ready in just over 30 minutes!
Tender slices of lean beef and crisp, colorful vegetables tossed in a savory ginger-garlic sauce. This quick and healthy stir-fry is perfect for a weeknight dinner and comes together in under 30 minutes.
Tender, velvety chicken and crisp vegetables are tossed in a savory garlic-ginger sauce. This classic Chinese-American stir-fry is a perfect one-pan weeknight dinner, ready in under 30 minutes.
A vibrant and easy side dish featuring tender-crisp broccoli and sweet bell peppers, roasted with garlic and olive oil. A sprinkle of Parmesan cheese at the end adds a savory finish. Perfect for a weeknight dinner!
Whole, unpeeled garlic bulbs can last 3 to 5 months if stored in a cool, dry place. Individual unpeeled cloves last about 7-10 days.
Look for bulbs that are firm to the touch with tight, papery skin. Avoid bulbs that feel soft, have damp spots, or have green sprouts emerging.
You can use 1/8 teaspoon of garlic powder or 1/4 teaspoon of granulated garlic for every one clove of fresh garlic. Shallots or asafoetida (hing) are also good alternatives.
Yes, you can freeze garlic whole, as individual peeled cloves, or minced. Minced garlic can be frozen in ice cube trays with a little oil for easy use.
Place the clove on a cutting board and press down firmly with the flat side of a chef's knife until you hear a slight crunch; the skin will slip right off.
Yes, it is safe to eat, though the green sprout can have a bitter flavor. You can remove the sprout before using the clove.
Garlic contains sulfur compounds that are absorbed into the bloodstream and then released through the lungs and skin.
Rub your hands against a stainless steel object (like a sink or a spoon) under cold running water to neutralize the sulfur compounds.
garlic is a versatile ingredient found in cuisines around the world. With 149 calories per 100g and 6.36 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →White garlic is the most common and has a strong flavor. Purple garlic (hardneck) often has larger cloves and a more complex, spicy flavor but a shorter shelf life.