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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, garlic is highly nutritious and considered very healthy. It contains allicin, a compound with potent antioxidant, antibacterial, and anti-inflammatory properties. It's known to support cardiovascular health, boost the immune system, and protect cells from oxidative damage.
Per 100g, garlic contains approximately 149 calories, 6.36g of protein, 33.06g of carbohydrates, and 0.5g of fat. It's also a good source of manganese, vitamin B6, vitamin C, and selenium, contributing to its overall health benefits.
Yes, garlic is widely recognized for its cardiovascular benefits. Studies suggest it may help lower high blood pressure and reduce total and LDL (bad) cholesterol levels, while potentially increasing HDL (good) cholesterol, contributing to overall heart health.
Yes, garlic is naturally a vegetable, making it suitable for both vegan and vegetarian diets. It is also naturally gluten-free, making it safe for individuals with celiac disease or gluten sensitivity.
While garlic is a vegetable, it is relatively high in carbohydrates compared to other non-starchy vegetables, with 33.06g per 100g. It can be used in small amounts on a keto diet for flavor, but large quantities could impact daily carb limits.
Store whole heads of garlic in a cool, dry, dark place with good air circulation, such as a pantry or a mesh bag. Avoid refrigeration, as it can cause garlic to sprout or become moldy more quickly. Do not store in plastic bags, which can trap moisture.
When stored properly in a cool, dry, dark place, a whole, unpeeled head of garlic can last for several weeks to up to 6 months. Once cloves are separated or peeled, their shelf life significantly reduces to about 1-2 weeks in the refrigerator.
head of 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.
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View all vegetable →Discover 0 recipes featuring head of garlic with step-by-step instructions.
Browse recipes →Garlic is incredibly versatile. It can be minced, sliced, or crushed and added to stir-fries, sauces, soups, and roasts. Roasting whole heads of garlic mellows its flavor, making it sweet and spreadable, while raw garlic offers a pungent, sharp taste.
Yes, you can eat raw garlic, though its flavor is much stronger and more pungent. Eating raw garlic maximizes the benefits of allicin, which is sensitive to heat. Allicin is responsible for many of garlic's antibacterial, antiviral, and immune-boosting properties.
Cooking garlic, especially at high heat, can reduce the amount of allicin, the compound responsible for many of its health benefits. To preserve more allicin, crush or mince garlic and let it sit for 5-10 minutes before cooking, or add it towards the end of the cooking process.
