149 kcal
Energy
0.5 g
Fat
0.1 g
Saturates
1.0 g
Sugar
0.0 g
Salt
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 149 (623 kJ) | |
| from Carbohydrate | 132 (554 kJ) | |
| from Fat | 5 (19 kJ) | |
| from Protein | 25 (107 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 33.1 g | |
| Dietary Fiber | 2.1 g | |
| Starch | ~ | |
| Sugars | 1.0 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 0.5 g | |
| Saturated Fat | 0.1 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 2.0 mg | |
| Lauric Acid | 0.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 0.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 87.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 0.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.0 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 0.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 11.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 0.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.2 g | |
| Linoleic Acid | 229.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 20.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | 0.0 g | |
| Omega-3 Fatty Acids | 20.0 mg | |
| Omega-6 Fatty Acids | 229.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 6.4 g | |
| Essential Aminos | ||
| Histidine | 113.0 mg | |
| Isoleucine | 217.0 mg | |
| Leucine | 308.0 mg | |
| Lysine | 273.0 mg | |
| Methionine | 76.0 mg | |
| Phenylalanine | 183.0 mg | |
| Threonine | 157.0 mg | |
| Tryptophan | 66.0 mg | |
| Valine | 291.0 mg | |
| Non-essential Aminos | ||
| Alanine | 132.0 mg | |
| Arginine | 634.0 mg | |
| Aspartic Acid | 489.0 mg | |
| Cystine | 65.0 mg | |
| Glutamic Acid | 805.0 mg | |
| Glycine | 200.0 mg | |
| Proline | 100.0 mg | |
| Serine | 190.0 mg | |
| Tyrosine | 81.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 58.6 g |
| Ash | 1.5 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 23.2 mg | |
| Vitamin A | 9 IU | |
| Vitamin B1 (thiamine) | 0.2 mg | |
| Vitamin B2 (riboflavin) | 0.1 mg | |
| Vitamin B3 (niacin) | 0.7 mg | |
| Vitamin B5 (pantothenic acid) | 0.6 mg | |
| Vitamin B6 (pyridoxine) | 1.2 mg | |
| Vitamin B9 (folate) | 3 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 31.2 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 0 IU | |
| Vitamin K | 2 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 181.0 mg | |
| Copper | 0.3 mg | |
| Fluoride | ~ | |
| Iron | 1.7 mg | |
| Magnesium | 25.0 mg | |
| Manganese | 1.7 mg | |
| Phosphorus | 153.0 mg | |
| Potassium | 401.0 mg | |
| Sodium | 17.0 mg | |
| Zinc | 1.2 mg | |
About Garlic
With a history of human use of over 7,000 years, garlic (Allium sativum) is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. There are two sub-varieties of allium sativum: Allium sativum var. sativum (soft-necked garlic) and Allium sativum var. ophioscorodon (hard-necked garlic). Soft-necked garlic is the most commonly found. Read More
With a history of human use of over 7,000 years, garlic (Allium sativum) is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. There are two sub-varieties of allium sativum: Allium sativum var. sativum (soft-necked garlic) and Allium sativum var. ophioscorodon (hard-necked garlic). Soft-necked garlic is the most commonly found. Bulb garlic is available in many forms, including fresh, frozen, dried, fermented (black garlic) and shelf stable products (in tubes or jars).