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Garlic Nutrition Facts

4 calories in 1 tsp

Calories in Garlic
Garlic, raw
4 calories in Garlic, 1 tsp
1 tsp = 3g ≈ 0.006lb ≈ 0.10oz
1.49 calories / gram
0 Weight Watchers points
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Calorie Sources:85% carbohydrates; 12% proteins; 3% fats
Fats:14.00 mg
Carbohydrates:0.93 g (4 calories, 33% by weight)
Proteins:0.18 g
Alcohol:~
Water:1.64 g (59% by weight)
Fat Composition:73% polyunsaturated; 24% saturated; 3% monounsaturated
Trans Fat :~
Dietary Fiber:58.80 mg (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:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:0.14 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:0.45 mcg
Vitamin B-1:5.60 mcg
Vitamin B-2:3.08 mcg
Vitamin B-3:19.60 mcg
Vitamin B-5:16.52 mcg
Vitamin B-6:34.44 mcg
Vitamin B-9:0.08 mcg
Food folate:0.08 mcg
Dietary Folate Equivalent:0.08 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:649.60 mcg
Vitamin C:873.60 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:2.24 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.05 mcg
Calcium (Ca):5.07 mg
Copper (Cu):8.12 mcg
Fluoride (F):~
Iron (Fe):47.60 mcg
Magnesium (Mg):700 mcg
Manganese (Mn):46.76 mcg
Phosphorus (P):4.28 mg
Potassium (K):11.23 mg
Selenium (Se):0.40 mcg
Sodium (Na):476 mcg
Zinc (Zn):32.48 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.93 g
Dietary Fiber:58.80 mg
Sugars Total:28.00 mg
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.18 g
Essential amino acids
Phenylalanine:5.04 mg
Leucine:8.40 mg
Methionine:1.96 mg
Lysine:7.56 mg
Isoleucine:5.88 mg
Valine:8.12 mg
Threonine:4.20 mg
Tryptophan:1.68 mg
Histidine:3.08 mg
Arginine:17.64 mg
Non-essential amino acids
Alanine:3.64 mg
Aspartic acid:13.44 mg
Betaine:~
Cystine:1.68 mg
Glutamic acid:22.40 mg
Glycine:5.60 mg
Hydroxyproline:~
Proline:2.80 mg
Serine:5.32 mg
Tyrosine:2.24 mg
Fats Total:14.00 mg
Saturated fatty acids:2.24 mg
Monounsaturated fatty acids:280.00 mcg
Polyunsaturated fatty acids:6.72 mg
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]:56 mcg
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.24 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]:280.00 mcg
[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]:6.16 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:560.00 mcg
[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:42 mg
Caffeine:~
Theobromine:~
Product Type:Garlic
Weight Watchers Points:0 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/_vI
Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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