Fresh Garlic (Raw Allium Cloves)
Vegetables & Leafy Greens · 15 specs
Direct Answer
Per 100g raw garlic cloves, it delivers 149 kcal, 6.36g protein, 33.1g carbohydrates (2.1g fiber / 31.0g net carbs / rich in inulin prebiotics), 0.50g fat, 401mg potassium, 1.24mg Vitamin B6 (73% DV), 31.2mg Vitamin C, and 4,000µg Allicin potential.
Source: USDA FoodData Central (NDB# 11215) · Last reviewed Aug 28, 2026
Specs
| Energy / Calories | 149 kcal (623 kJ) kcal |
| Protein | 6.36 g (Exceptionally high for a bulb vegetable) g |
| Carbohydrates | 33.1 g (Rich in non-digestible fructan inulin) g |
| Dietary Fiber | 2.10 g g |
| Net Carbohydrates | 31.0 g g |
| Total Sugars | 1.00 g g |
| Total Fat | 0.50 g g |
| Vitamin K1 | 1.7 µg µg |
| Vitamin C | 31.2 mg (35% DV) mg |
| Vitamin B6 | 1.24 mg (73% DV) mg |
| Selenium | 14.2 µg (26% DV) µg |
| Calcium | 181 mg (18% DV) mg |
| Potassium | 401 mg (9% DV) mg |
| Allicin Potential | ~2,500 – 4,500 µg / g fresh clove µg/g |
| Water Content | 58.6 % % |
The 10-Minute Alliinase Standing Rule
Crushing garlic ruptures vacuole walls, releasing alliinase enzyme to convert alliin into antibacterial allicin. Cooking immediately destroys heat-sensitive alliinase; letting crushed garlic stand for 10 minutes prior to cooking allows full allicin synthesis to complete.
Technical Comparisons
Compare all in Vegetables & Leafy Greens →
Fresh Garlic (Raw Allium Cloves) vs Brussels Sprouts (Raw Brassica Buds)
→
Fresh Garlic (Raw Allium Cloves) vs Carrots (Raw Mature Root)
→
Fresh Garlic (Raw Allium Cloves) vs Curly Kale (Raw Brassica Greens)
→
Fresh Garlic (Raw Allium Cloves) vs Fresh Broccoli (Raw Florets & Stems)
→
Fresh Garlic (Raw Allium Cloves) vs Fresh Cauliflower (Raw Florets)
→
Fresh Garlic (Raw Allium Cloves) vs Lacinato Kale (Dinosaur / Tuscan Cavolo Nero)
→
Fresh Garlic (Raw Allium Cloves) vs Red Bell Pepper (Raw Sweet Capsicum)
→
Fresh Garlic (Raw Allium Cloves) vs Russet Potato (Raw Starchy Tuber)
→