Garlic

Scientific Name: Allium sativum

Selection Information

Usage: Use as a salt substitute, as a flavoring in cooking & salsas or on garlic bread. Roasted garlic is also very delicious.

Selection: Colors for garlic include brilliant white, tan, cream, purple and dark wine, but the most popularvarieties are white. Good quality garlic will be large, very firm, evenly-shaped (no missing cloves) and the sheath will be tight and unbroken.

Avoid: Avoid garlic that is soft, spongy, is missing cloves or that has green sprouts growing from the tip.

Seasonal Information

Year-round from California. Washington garlic is available from September through March.

Garlic Nutritional Information

Serving Size: 1 Cup Garlic (136g)
Amount Per Serving
Calories 203	Calories from Fat 6
	% Daily Value*
Total Fat 1g	1%
Saturated Fat 0g	1%
Cholesterol 0mg	0%
Sodium 23mg	1%
Total Carbohydrate 45g	15%
Dietary Fiber 3g	11%
Sugars 1g
Protein 9g
Vitamin A 0%	Vitamin C 71%
Calcium 25%	Iron 13%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Garlic is very low in saturated fat, cholesterol and sodium. It's also a good source of Calcium, Phosphorus and Selenium, and a great source of Vitamin C, Vitamin B6 and Manganese.

Garlic Tips & Trivia

Garlic is a pungent member of the onion family. From its beginnings in Central Asia, garlic has been cultivated for 6,000 years. Although wild garlic grows in North America, the cultivated varieties came here via Europe.
Garlic contains the amino acid, alliin, which scientists say has antibiotic and bactericidal effects. It is believed topromote cardiovascular activity and a beneficial, soothing action on the respiratory system.
It is said that gladiators ate garlic to make them capable of greater feats of strength in the stadium.