Garlic Bulb
Also known as: garlic, raw garlic, whole garlic, lahsun, lasun, vellulli, poondu, veluthulli, lasun bulb
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Also known as: garlic, raw garlic, whole garlic, lahsun, lasun, vellulli, poondu, veluthulli, lasun bulb
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A whole, unpeeled garlic bulb can last for 3 to 5 months if stored in a cool, dry, and dark place with plenty of ventilation.
Check for soft spots, shriveled cloves, or dark brown/yellow discoloration. If it has a sour smell or visible mold, it should be discarded.
Yes, you can freeze whole cloves, chopped garlic, or garlic paste. It is best to freeze them in airtight bags or ice cube trays for up to 6 months.
You can use 1/8 teaspoon of garlic powder or 1/4 teaspoon of granulated garlic for every one clove of fresh garlic.
Yes, sprouted garlic is safe to eat, though the green sprout can have a slightly bitter flavor. You can remove the sprout before using the clove.
Place the clove under the flat side of a chef's knife and press down firmly with your palm to crack the skin, making it easy to slip off.
This is a natural reaction between the sulfur compounds in garlic and trace minerals (like copper) or acids (like vinegar). It is safe to eat.
Garlic is low in calories but very rich in Vitamin C, Vitamin B6, and Manganese, along with various bioactive sulfur compounds.
Botanically it is a bulb, but in culinary and dietary contexts (like Jain diets), it is categorized with root vegetables because it grows underground.
Garlic Bulb 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.
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