Seasonings and extras
Garlic
Sulfur compounds, including allicin, released when garlic is crushed.
Nutrition facts
Serving: 2 cloves (6 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 9 kcal | |
| Protein | 0.4 g | |
| Carbs | 2 g | |
| Fibre | 0.1 g | 0 % |
| Sugars | 0.1 g | 0 % |
| Fat | 0 g | 0 % |
| Saturated fat | 0 g | 0 % |
| Sodium | 1 mg | 0 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- Allicin, garlic's sulphur compound, does not exist in the intact clove: it forms when garlic is crushed or chopped and two compounds meet. Heat destroys the enzyme that makes it: crush, wait about ten minutes, then cook (Song and Milner, 2001).
- Two cloves (6 g) bring negligible amounts of the nutrients in the table; garlic's value lies elsewhere, in flavour and sulphur compounds.
Preparation
Crushed and left to rest before cooking, added near the end rather than at the start. Homemade garlic in oil belongs in the fridge and should be used within a few days: at room temperature, that oxygen-free, low-acid mixture lets Clostridium botulinum grow (Health Canada).
To mention to a professional
- As a supplement (extracts, capsules), garlic has documented interactions with anticoagulants and with some antiretrovirals (saquinavir); talk to a professional before taking it.
- Botulism linked to garlic in oil kept at room temperature is documented; if in doubt about a homemade preparation, throw it out.
Sources
- Garlic, raw
- USDA FoodData Central, SR Legacy (Garlic, raw)
- Song and Milner, 2001 (Journal of Nutrition, heating of crushed garlic and allicin activity)
- Health Canada, Food Safety: garlic in oil and botulism
- NIH National Center for Complementary and Integrative Health, Garlic fact sheet (interactions)
- Monash University, FODMAP program (garlic and infused oil)
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.