Garlic Nutrition Facts

149 calories in 100 g

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Calories in Garlic
Garlic, raw
149 calories in Garlic, 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.49 calories / gram
3 Weight Watchers points
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Calorie Sources:85% carbohydrates; 12% proteins; 3% fats
Fats:0.50 g (4 calories, 1% by weight)
Carbohydrates:33.06 g (127 calories, 33% by weight)
Proteins:6.36 g (18 calories, 6% by weight)
Alcohol:~
Water:58.58 g (59% by weight)
Fat Composition:73% polyunsaturated; 24% saturated; 3% monounsaturated
Trans Fat :~
Dietary Fiber:2.10 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 tsp
1 clove
3 cloves
Scientific Name:Allium sativum
Refuse:13 %
Refuse Description:Knob and skin
Food Group:Vegetables and Vegetable Products
USDA #:11215
Tags: aglio;
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Vitamin A:9 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:5 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:16 mcg
Vitamin B-1:200 mcg
Vitamin B-2:110 mcg
Vitamin B-3:700 mcg
Vitamin B-5:590 mcg
Vitamin B-6:1.23 mg
Vitamin B-9:3 mcg
Food folate:3 mcg
Dietary Folate Equivalent:3 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:23.20 mg
Vitamin C:31.20 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:80 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.70 mcg
Calcium (Ca):0.18 g
Copper (Cu):290 mcg
Fluoride (F):~
Iron (Fe):1.70 mg
Magnesium (Mg):25 mg
Manganese (Mn):1.67 mg
Phosphorus (P):0.15 g
Potassium (K):0.40 g
Selenium (Se):14.20 mcg
Sodium (Na):17 mg
Zinc (Zn):1.16 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:33.06 g
Dietary Fiber:2.10 g
Sugars Total:1 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:6.36 g
Essential amino acids
Phenylalanine:0.18 g
Leucine:0.30 g
Methionine:70 mg
Lysine:0.27 g
Isoleucine:0.21 g
Valine:0.29 g
Threonine:0.15 g
Tryptophan:60 mg
Histidine:0.11 g
Arginine:0.63 g
Non-essential amino acids
Alanine:0.13 g
Aspartic acid:0.48 g
Betaine:~
Cystine:60 mg
Glutamic acid:0.80 g
Glycine:0.20 g
Hydroxyproline:~
Proline:0.10 g
Serine:0.19 g
Tyrosine:80 mg
Fats Total:0.50 g
Saturated fatty acids:80 mg
Monounsaturated fatty acids:10 mg
Polyunsaturated fatty acids:0.24 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:2 mg
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:80 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:10 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.22 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:20 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.50 g
Caffeine:~
Theobromine:~
Product Type:Garlic
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_cR
Did you know?...Animal-based fats were once the only trans fats consumed, but by far the largest amount of trans fat consumed today is created by the processed food industry as a side-effect of partially hydrogenating unsaturated plant fats (generally vegetable oils).
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