Garlic raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 97 kcal
- Energy (kilojoule)
- 399 kJ
- Protein (Nx6.25)
- 6.05 g
- Fat
- 0.42 g
- Carbohydrate, available
- 3 g
- Fibre, dietary, total
- 28.297 g
Complete nutrient values
138 of 138 nutrients · per 100 g
No nutrient found.
| Nutrient | Value | Original value | Data source | Reference | BLS calculation |
|---|---|---|---|---|---|
| Energy (kilojoule) | 399 kJ/100 g | 399 | 1 | — | ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated |
| Energy (kilocalorie) | 97 kcal/100 g | 97 | 1 | — | ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated |
| Water | 65.413 g/100 g | 65.413 | 2 | 1 | |
| Protein (Nx6.25) | 6.05 g/100 g | 6.05 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.42 g/100 g | 0.42 | 4 | 3 | |
| Carbohydrate, available | 3 g/100 g | 3 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 28.297 g/100 g | 28.297 | 4 | 4 | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 5 | — | |
| Organic acids, total | 0.222 g/100 g | 0.222 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 1.42 g/100 g | 1.42 | 3 | 5 | |
| Vitamin A, retinol equivalents (RE) | 90 µg/100 g | 90 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 45 µg/100 g | 45 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 5 | — | |
| Beta-carotene | 534 µg/100 g | 534 | 6 | — | |
| Carotenoids, excluding beta-carotene | 10 µg/100 g | 10 | 6 | — | |
| Vitamin D | 0 µg/100 g | 0 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (cholecalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin E (alpha-tocopherol) | 0.01 mg/100 g | 0.01 | 3 | 2 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.01 mg/100 g | 0.01 | 3 | 5 | |
| Beta-tocopherol | — mg/100 g | - | — | — | |
| Gamma-tocopherol | — mg/100 g | - | — | — | |
| Delta-tocopherol | — mg/100 g | - | — | — | |
| Alpha-tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 0.076 µg/100 g | 0.076 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 0.076 µg/100 g | 0.076 | 4 | 6 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (thiamine) | 0.2 mg/100 g | 0.2 | 3 | 5 | |
| Vitamin B2 (riboflavin) | 0.08 mg/100 g | 0.08 | 3 | 5 | |
| Niacin equivalents | 1.7 mg/100 g | 1.7 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.6 mg/100 g | 0.6 | 3 | 5 | |
| Pantothenic acid | 0.15 mg/100 g | 0.15 | 6 | — | |
| Vitamin B6 | 140 µg/100 g | 140 | 6 | — | |
| Biotin | 3 µg/100 g | 3 | 6 | — | |
| Folate equivalent | 81 µg/100 g | 81 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 81 µg/100 g | 81 | 2 | 7 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 14 mg/100 g | 14 | 3 | 5 | |
| Salt (sodium chloride) | 0.01967 g/100 g | 0.0196695 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 7.8678 mg/100 g | 7.8678 | 4 | 8 | |
| Chloride | 30 mg/100 g | 30 | 3 | 5 | |
| Potassium | 384.7096 mg/100 g | 384.7096 | 4 | 8 | |
| Calcium | 14.42 mg/100 g | 14.42 | 2 | 9 | |
| Magnesium | 16.382 mg/100 g | 16.382 | 4 | 8 | |
| Phosphorus | 134 mg/100 g | 134 | 3 | 5 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.6958 mg/100 g | 0.6958 | 4 | 8 | |
| Zinc | 0.88 mg/100 g | 0.88 | 2 | 10 | |
| Iodide | 2.5 µg/100 g | 2.5 | 4 | 11 | |
| Copper | 153 µg/100 g | 153 | 2 | 12 | |
| Manganese | 340 µg/100 g | 340 | 2 | 13 | |
| Fluoride | 10 µg/100 g | 10 | 6 | — | |
| Chromium | 3 µg/100 g | 3 | 6 | — | |
| Molybdenum | 6 µg/100 g | 6 | 4 | 8 | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.048 g/100 g | 0.048 | 6 | — | |
| Lactic acid | 0 g/100 g | 0 | 5 | — | |
| Malic acid | 0.174 g/100 g | 0.174 | 6 | — | |
| Tartaric acid | 0 g/100 g | 0 | 5 | — | |
| Polyols, total | 0 g/100 g | 0 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | — g/100 g | <LOD | 4 | 14 | |
| Sorbitol | — g/100 g | <LOD | 4 | 14 | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 1.8 g/100 g | 1.8 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1.14 g/100 g | 1.14 | 2 | 15 | |
| Fructose | 0.66 g/100 g | 0.66 | 2 | 16 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 0.2 g/100 g | 0.2 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0.2 g/100 g | 0.2 | 6 | — | |
| Maltose | 0.05 g/100 g | 0.05 | 6 | — | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Sugars (mono- and disaccharides), total | 2 g/100 g | 2 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 1 g/100 g | 1 | 6 | — | |
| Fibre, low molecular weight | 24.2 g/100 g | 24.2 | 4 | 17 | |
| Fibre, high molecular weight | 4.097 g/100 g | 4.097 | 2 | 18 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | — g/100 g | - | — | — | |
| Fibre, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.063 g/100 g | 0.063 | 1 | — | FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated |
| Fatty acid C4:0 (butyric acid) | — g/100 g | - | — | — | |
| Fatty acid C6:0 (caproic acid) | — g/100 g | - | — | — | |
| Fatty acid C8:0 (caprylic acid) | — g/100 g | - | — | — | |
| Fatty acid C10:0 (capric acid) | — g/100 g | - | — | — | |
| Fatty acid C12:0 (lauric acid) | — g/100 g | - | — | — | |
| Fatty acid C14:0 (myristic acid) | — g/100 g | - | — | — | |
| Fatty acid C15:0 (pentadecylic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:0 (palmitic acid) | 0.059 g/100 g | 0.059 | 4 | 19 | |
| Fatty acid C17:0 (margaric acid) | 0.0012 g/100 g | 0.0012 | 4 | 19 | |
| Fatty acid C18:0 (stearic acid) | 0.0011 g/100 g | 0.0011 | 4 | 19 | |
| Fatty acid C20:0 (arachidic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:0 (behenic acid) | 0.001 g/100 g | 0.001 | 4 | 19 | |
| Fatty acid C24:0 (lignoceric acid) | 0.0011 g/100 g | 0.0011 | 4 | 19 | |
| Fatty acids, monounsaturated, total | 0.012 g/100 g | 0.012 | 1 | — | FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.0012 g/100 g | 0.0012 | 4 | 19 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.011 g/100 g | 0.011 | 4 | 19 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.171 g/100 g | 0.171 | 1 | — | FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.013 g/100 g | 0.013 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.013 g/100 g | 0.013 | 4 | 19 | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 g/100 g | 0 | 5 | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 g/100 g | 0 | 5 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.158 g/100 g | 0.158 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.158 g/100 g | 0.158 | 4 | 19 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | — g/100 g | - | — | — | |
| Fatty acids, others | 0.048 g/100 g | 0.048 | 4 | 19 | |
| Cholesterol | 0 mg/100 g | 0 | 5 | — | |
| Amino acids, essential, total | 1.856 g/100 g | 1.856 | 1 | — | AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated |
| Alanine | 0.271 g/100 g | 0.271 | 7 | — | |
| Arginine | 0.436 g/100 g | 0.436 | 7 | — | |
| Aspartic acid, including asparagine | 0.558 g/100 g | 0.558 | 7 | — | |
| Cysteine | — g/100 g | - | — | — | |
| Glutamic acid, including glutamine | 1.25 g/100 g | 1.25 | 7 | — | |
| Glycine | 0.301 g/100 g | 0.301 | 7 | — | |
| Histidine | 0.106 g/100 g | 0.106 | 7 | — | |
| Isoleucine | 0.255 g/100 g | 0.255 | 7 | — | |
| Leucine | 0.361 g/100 g | 0.361 | 7 | — | |
| Lysine | 0.301 g/100 g | 0.301 | 7 | — | |
| Methionine | 0.066 g/100 g | 0.066 | 7 | — | |
| Phenylalanine | 0.195 g/100 g | 0.195 | 7 | — | |
| Proline | 0.4 g/100 g | 0.4 | 7 | — | |
| Serine | 0.271 g/100 g | 0.271 | 7 | — | |
| Threonine | 0.238 g/100 g | 0.238 | 7 | — | |
| Tryptophan | 0.066 g/100 g | 0.066 | 7 | — | |
| Tyrosine | 0.175 g/100 g | 0.175 | 7 | — | |
| Valine | 0.268 g/100 g | 0.268 | 7 | — | |
| Nitrogen, total | 0.968 g/100 g | 0.968 | 3 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Literatur
- Logische Null
- Übernommener Wert
- Musterberechnung
Reference
- Priecina, L. and D. Karklina; Determination of major sugars in fresh and dried spices and vegetables using high performance liquid chromatography.; FOODBALT; 2014#Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11#Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1#Sajid, M., et al.; Chemical and mineral analysis of garlic: a golden herb.; Pakistan Journal of Food Sciences; 2014; 24; 2#Fante, L. and C. P. Z. Noreña; Quality of hot air dried and freeze-dried of garlic (Allium sativum L.).; Journal of Food Science and Technology; 2015; 52; 1#Pardo, J. E., et al. ; Physical-chemical and sensory quality evaluation of garlic cultivars.; Journal of Food Quality; 2007; 30; 5
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Tsiaganis MC, Laskari K, Melissari E; Fatty acid composition of Allium species lipids; Journal of Food Composition and Analysis; 2006
- Converted value from: Gorinstein, S., et al.; Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic.; Journal of Agricultural and Food Chemistry; 2005; 52; 1#Converted value from: Lee, Y., et al. ; Analytical dietary fiber database for the National Health and Nutrition Survey in Korea.; Journal of Food Composition and Analysis; 2008; 21#Judaprasong, K. et al.; Investigation of Thai plants for potential sources of inulin-type fructans; 2011
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Presse N., Potvin S., Bertrand B., Calvo M.S., Ferland G.; Phylloquinone content of herbs, spices and seasonings; Journal of Food Composition and Analysis; 2015; 41
- Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11
- Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1
- Kim, J. B. and S. H. Cheong; Volatile organosulfur and nutrient compounds derived from garlic (Allium sativum) according to cultivating areas and processing methods.; Research Journal of Pharmaceutical, Biological and Chemical Sciences; 2015; 6; 6#Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1
- Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#Radwan, M. A., Salama, A. K.; Market basket survey for some heavy metals in Egyptian fruits and vegetables; Food and Chemical Toxicology; 2006; 8; 44#Gorinstein, S., et al.; Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic.; Journal of Agricultural and Food Chemistry; 2005; 52; 1#Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1
- Gorinstein, S., et al.; Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic.; Journal of Agricultural and Food Chemistry; 2005; 52; 1
- Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#Gorinstein, S., et al.; Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic.; Journal of Agricultural and Food Chemistry; 2005; 52; 1
- Gorinstein, S., et al.; Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic.; Journal of Agricultural and Food Chemistry; 2005; 52; 1#Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1
- Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2
- Fante, L. and C. P. Z. Noreña; Quality of hot air dried and freeze-dried of garlic (Allium sativum L.).; Journal of Food Science and Technology; 2015; 52; 1#Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2
- Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2#Fante, L. and C. P. Z. Noreña; Quality of hot air dried and freeze-dried of garlic (Allium sativum L.).; Journal of Food Science and Technology; 2015; 52; 1
- Judaprasong, K. et al.; Investigation of Thai plants for potential sources of inulin-type fructans; 2011
- Converted value from: Gorinstein, S., et al.; Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic.; Journal of Agricultural and Food Chemistry; 2005; 52; 1#Converted value from: Lee, Y., et al. ; Analytical dietary fiber database for the National Health and Nutrition Survey in Korea.; Journal of Food Composition and Analysis; 2008; 21
- Converted value from: Tsiaganis MC, Laskari K, Melissari E; Fatty acid composition of Allium species lipids; Journal of Food Composition and Analysis; 2006
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.