Garlic Facts:
Nutrition Facts
Serving Size 3 Cloves
Servings Per Container 1
Amount Per Serving
Calories 13
Calories from Fat 0
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrate 3g
1%
Dietary Fiber 0g
0%
Sugars 0g
Protein 1g
Vitamin A
0%
Vitamin C
5%
Calcium
2%
Iron
1%
Thiamin
1%
Riboflavin
1%
Vitamin B6
6%
Pantothenic Acid
1%
Magnesium
1%
Phosphorus
1%
Potassium
1%
Zinc
1%
Copper
1%
Manganese
8%
Selenium
2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
PQ (Protein Quality) x PDCAAS (Protein Digestibility Corrected Amino Acid Score) - 61
Additional Contents
- alliin
- thiols
- lutein
- allicin
- ajoene
- zeaxanthin
- allyl sulfides
- oleanolic acid
- diallyl sulphate
- p-coumaric acid
Potential Health Benefits
- powerful anti-inflammatory properties
- anti-bacterial & anti-fungal properties
- powerful anti-caner properties
- lower "bad" cholesterol
- insulin sensitivity boost
- immune system health boost
- cardiovascular system health boost
- antioxidant
Potential Athletic Benefits
- Improve blood viscosity for increased aerobic potential.
- Increase blood oxygen content to help feed oxygen demanding muscles. (VO2 max increase)
- Reduce bone, joint, and muscle inflammation for improved recovery times.
Glycemic Index Rank
30 out of 100
| Rank | Value |
|---|---|
| Low Glycemic | less than 55 |
Food Sensitivity Rank
>1 to 1 ratio
| Rank | Value |
|---|---|
| High for Fructose Sensitivity | more than 1 (fructose to glucose ratio) |
Garlic reins high as being a top inhibitor of inflammation, cancer, and cardiovascular disease. It has been shown to increase athletic performance and also decrease post-workout inflammation. Garlic can be eaten regularly, however, fructose intolerant individuals should eat garlic in small amounts, less often.
- Onion and Garlic Use and Human Cancer
- Anti-Inflammatory and Arthritic Effects of Thiacremonone
- Immunomodulation and Anti-Inflammatory Effects of Garlic Compounds
- Effect of Cooking on Garlic Anti-Platelet Activity and Thiosulfinates Content
- Influence of Garlic or its Main Active Component Diallyl Disulfide on Iron Bioavailability and Toxicity
177kcal/serving
471kcal/serving
diallyl sulfate
is an organic sulfur compound that is naturally found in garlic. Studies have found it to significantly help reduce the risk of cancer, cardiovascular disease, and oxidative stress related illnesses.
Sources include: USDA
***All-Body Fitness takes no responsibility for the accuracy of the information provided above. Please contact a medical doctor or a registered dietitian for nutrition advice.
