Tag: Allium sativum

A 30-gram head of raw garlic contains approximately 45 calories. This low-calorie, nutrient-dense bulb is a staple in cuisines worldwide, celebrated for its pungent flavor and potential health benefits. However, the calorie count can vary depending on its size and how it's prepared.

A single raw clove of garlic, on average, provides around 4.5 to 13.4 calories, depending on its size, and contains a surprisingly complex profile of phytochemicals. These compounds, derived from the plant *Allium sativum*, are responsible for garlic's signature aroma, flavor, and medicinal properties. Understanding the composition of a single clove helps unlock the full potential of this powerful ingredient.

According to scientific studies, garlic cloves contain several soluble sugars, including a measurable amount of sucrose. While its robust, savory profile often overshadows its carbohydrate content, understanding if there is sucrose in garlic requires exploring its full nutritional composition and how its sugars are impacted by processing.

Garlic (Allium sativum), a member of the onion family, has been used as a medicinal agent for thousands of years, with ancient civilizations prescribing it for numerous ailments. Its health benefits are primarily attributed to the potent sulfur compounds released when a clove is crushed or chopped.

Garlic, a staple in kitchens across the globe, has been used for over 5,000 years, with historical records suggesting the ancient Egyptians worshipped it as a deity and even used it as a form of currency. This long history and versatile usage have led many to question: what sort of food is garlic, really?

Historically, *Allium sativum*, commonly known as garlic, has been valued across cultures for both its culinary versatility and its reputed health benefits, a tradition dating back millennia. While contemporary research supports many of these traditional uses, questions often arise regarding how much allium sativum per day is generally considered appropriate, depending on its preparation and the desired effect.

Garlic (Allium sativum) is one of the most widely used and flavorful ingredients across global cuisines, which often leads to confusion: is garlic a fruit, vegetable, or herb? The answer is more complex than it seems, depending on whether you're talking botanically or culinarily.

According to botanical classification, the common onion, *Allium cepa*, is the most widely cultivated species within the *Allium* genus. This fact directly addresses the common question, "Is Allium cepa the same as garlic?", by establishing the onion's distinct identity within the broader plant family. While they are close relatives, they are entirely different species, a point of clarity that is crucial for both cooks and gardeners.

While moderate amounts of garlic offer numerous health benefits, studies show that consuming more than a few cloves daily can trigger unpleasant side effects, especially in raw form. What happens to the body if you eat too much garlic is a matter of quantity and individual sensitivity.

China is the world's largest producer and exporter of garlic, supplying a significant portion of the global market. These bulbs, celebrated in Eastern and Western cuisines alike, offer a robust and pungent flavor, along with a host of health benefits, thanks to their rich concentration of bioactive compounds.