The nutritional composition of garlic bulb contains approximately
65% water, 28% carbohydrates 2.3% organosulfur compounds, 2%
protein, 1.2% free amino acids and 1.5% fiber. Briefly, raw garlic
contains water, carbohydrate, and proteins in the amounts of 58.58,
33.06, and 6.36 g/100 g, respectively. The consumption of 100 grams
of garlic provides 149 kilocalories. Carbohydrates and proteins are the
major components of garlic powder accounting for more than 80%
while among vitamins, thiamin have special consideration with high
bioavailability owing to some specific sulfur containing components.
Regarding minerals, selenium needs special interest as its level is at least
9 ppm higher than almost all other plants. Main pharmacological effects
of garlic are due to its featured organo-sulphur compounds[15]. Allicin
(diallyl thiosulphate), which is the most important bioactive component
in garlic holds the responsibility for its distinctive pungent smell and
other remedial properties[16]