Food Guts - Ingredient Information

Ingredient Lookup

Garlic

Nutritional Information

1 cup, garlic

  • Calories 203
  • Calories from Fat 6.12
  • Amount%DV
  • Total Fat 0.68g1%
  • Saturated Fat 0.121g1%
  • Monounsaturated Fat 0.015g
  • Polyunsaturated Fat 0.339g
  • Cholestreol 0mg0%
  • Sodium 23mg1%
  • Potassium 545mg16%
  • Total Carbohydrate 44.96g15%
  • Dietary Fiber 2.9g12%
  • Sugars 1.36g
  • Protein 8.65g17%
  • Calcium 25mg3%
  • Iron 13mg72%
  • Vitamin A 0%
  • Vitamin C 71%

When In Season:

    California (Northern): January (early) - December (late)
    Connecticut: July (early) - December (late)
    Illinois: June (early) - November (late)
    Iowa: September (early) - December (late)
    Louisiana: July (early) - September (late)
    Maine: January (early) - March (late), August (late) - December (late)
    Minnesota: January (early) - March (late), July (early) - December (late)
    Missouri: June (late) - November (late)
    New Mexico (North/Central/East): June (early) - September (late)
    New Mexico (Southern): April (early) - July (late)
    North Dakota: July (early) - September (late)
    Rhode Island: January (early) - April (late), July (early) - December (late)
    Tennessee: June (late) - August (late)
    Washington: January (early) - December (late)

Garlic Cooking Considerations:

The longer garlic is cooked the mellower the flavor becomes. Burnt garlic is bitter tasting.


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Garlic Storage Considerations:

Never store garlic in oil. Garlic stored in oil can cause botulism.

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Garlic Substitutions:

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Garlic on Wikipedia:

For the former town, see Garlic, California. Garlic Allium sativum, known as garlic, from William Woodville, Medical Botany, 1793. Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Monocots Order: Asparagales Family: Alliaceae Subfamily: Allioideae Tribe: Allieae Genus: Allium Species: A. sativum Binomial name Allium sativum L.

Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive.[1] Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.[2] A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. Single clove garlic (also called Pearl garlic or Solo garlic) also exists—it originates in the Yunnan province of China. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape), and flowers (bulbils) on the head (spathe) are also edible and are most often consumed while immature and still tender. The papery, protective layers of ``skin`` over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.

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List of the cultivars

Opioscorodon[3] Sativum[3] W-011[4] W-014[4] G-457[4] G-571[4] This section requires expansion.

Origin and distribution

bulbils

The ancestry of cultivated garlic, according to Zohary and Hopf, is not definitely established: ``A difficulty in the identification of its wild progenitor is the sterility of the cultivars.``[5]

Allium sativum grows in the wild in areas where it has become naturalised; it probably descended from the species Allium longicuspis, which grows wild in southwestern Asia.[6] The ``wild garlic``, ``crow garlic``, and ``field garlic`` of Britain are the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively. In North America, Allium vineale (known as ``wild garlic`` or ``crow garlic``) and Allium canadense, known as ``meadow garlic`` or ``wild garlic`` and ``wild onion``, are common weeds in fields.[7] One of the best-known ``garlics``, the so-called elephant garlic, is actually a wild leek (Allium ampeloprasum). It is called Sudu Lunu in Sinhalese, Lehsun in Urdu and Hindi, Velli ullipaaya in Telugu, Vellai poondu in Tamil, Velutthulli in Malayalam, and Bellulli in Kannada.

Formats

Consumer garlic can come in many formats, including fresh, frozen, dried and shelf stable products (in tubes or jars). Due to the fact that shelf stable garlic is often derived from dehydrated garlic and then packed in preservatives[citation needed], the pungent flavor is often compromised.[citation needed] A newer product uses compacted cubes which are then frozen, claiming to retain flavor better.

Cultivation

Garlic is easy to grow and can be grown year-round in mild climates. In cold climates, cloves can be planted in the ground about six weeks before the soil freezes and harvested in late spring. Garlic plants are not attacked by pests. They can suffer from pink root, a disease that stunts the roots and turns them pink or red. Garlic plants can be grown close together, leaving enough room for the bulbs to mature, and are easily grown in containers of sufficient depth.

There are different types or subspecies of garlic, most notably hardneck garlic and softneck garlic. The latitude where the garlic is grown affects the choice of type as garlic can be day-length sensitive. Hardneck garlic is generally grown in cooler climates; softneck garlic is generally grown closer to the equator.[8][9]

Production trends

Garlic output in 2005

Garlic is grown globally, but