raw garlic
Also known as: raw garlic clove, raw lahsun, raw lasun, raw garlic bulb
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Also known as: raw garlic clove, raw lahsun, raw lasun, raw garlic bulb
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Whole, unpeeled garlic bulbs can last 3 to 5 months in a cool, dark place. Individual unpeeled cloves last about 7 to 10 days.
Look for bulbs that are firm to the touch with tight, papery skin. Avoid bulbs that are soft, shriveled, or have green sprouts emerging.
You can use 1/8 teaspoon of garlic powder for every clove, or use shallots for a milder flavor. For those avoiding garlic, asafoetida (hing) is a common substitute.
Yes, you can freeze whole cloves, or mince it and freeze it in ice cube trays with a little water or oil for easy portioning.
Yes, it is safe to eat, though the green sprout can have a bitter flavor. You can remove the sprout before using the clove.
Place the flat side of a chef's knife over a clove and press down firmly with the heel of your hand to crack the skin, making it easy to slip off.
This is a natural reaction between the sulfur compounds in garlic and amino acids when exposed to acidic ingredients like lemon juice or vinegar; it is safe to eat.
Raw garlic contains higher levels of allicin, the compound responsible for many of its health benefits, which is partially destroyed by heat.
raw 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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