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5+ A Day

Garlic

Garlic
+

Availability

Available all year round.

 

Storage and Handling

Store in a cool, dark place and avoid keeping in plastic or cling wrap. Handle all fresh produce with care and wash before eating.

 

History

Throughout history garlic has been the topic of many old wives' tales and folklores, from keeping vampires away to curing various ailments. There is some truth in these, as recent research has shown that the entire onion family, particularly garlic, does have some properties that destroy bacteria and protect against heart disease. Garlic has been cultivated in Central Asia for thousands of years.  As early as 2000 BC, the Chinese were using it in their cooking.

 

Facts

  • Garlic is a member of the onion family that also includes chives, shallots, spring onions and leeks
  • The most common varieties of garlic contain 10 cloves (or segments) with white skin on them
  • Other varieties have pink or purple skin and larger cloves
  • As a rule, the smaller the clove, the stronger the taste

 

Growing Facts

  • Plant in late autumn to mid-winter
  • Plant in a semi-sheltered/sunny spot

Nutrition Information

Serving size: 1 clove, raw - 3g

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 14/3 467/112
Protein (g) 0.2 7.9
Fat, total (g) trace 0.6
- saturated (g) trace 0.1
Carbohydrate (g) 0.3 10.3
- sugars (g) trace 1.6
Dietary Fibre (g) 0.5 16.9
Sodium (mg) 0 4
Vitamin B6 (mg) 0.01 0.38
Vitamin C (mg) 0.51 17
Potassium (mg) 19 620
Thiamin (mg) trace trace
Zinc (mg) trace 1.0
Niacin (mg) trace 2.0
Iron (mg) 0.1 1.9

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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