• Nutrients
  Garlic is an excellent source of vitamin B6. It is a very good source of manganese, selenium, and vitamin C. It’s a good source of phosphorus, calcium, potassium, iron, and copper.

• Glycemic Index (GI)
  In a study to determine the GI of various foods, it was concluded that garlic has a low GI of 10.

• Heart Disease
  In a 3-year study of 432 people who had suffered a heart attack, the participants who were given garlic oil extract showed a significant reduction of second heart attacks and about a 50% reduction in death rate as opposed to those who consumed no extract.
  One study concluded that benefits from garlic preparations might lead to the reduction of cardiovascular risk in diabetic patients.

• Cholesterol
  Studies have shown that garlic decreases total serum cholesterol levels while increasing serum HDL-cholesterol levels.
  There have however been other studies indicating that garlic might not be effective in reducing cholesterol levels.

• Cancer
  In a 4-year trial involving a group of 41,837 women, results showed that women whose diets included significant quantities of garlic were approximately 30% less likely to develop colon cancer. Observational studies such as this however do not present indisputable evidence, and double blind trials are needed to determine the effectiveness of garlic in the prevention of cancer.

• Atherosclerosis
  In a 4-year double blind, placebo-controlled study involving 152 participants, a daily 900mg dose of garlic powder significantly slowed the development of atherosclerosis.
  Participants in an observational study who took garlic showed more flexibility of the aorta, indicating less atherosclerosis.

• Cold Prevention
  In a 12-week, double blind, placebo-controlled trial, 146 people received either placebo or a garlic extract. The results showed that participants receiving garlic were almost two-thirds less likely to catch cold than those receiving placebo, and the participants who did catch cold recovered faster in the garlic group.

• Antimicrobial
  Raw garlic has the ability to kill a wide variety of microorganisms by direct contact, including fungi, bacteria, viruses and protozoa. A double-blind study has found that a cream made from the garlic constituent ajoene was just as effective for fungal skin infections such as athlete's foot as the standard drug terbinafine.
  Allicin is the compound in garlic that gives it its antimicrobial and anti-fungal properties and its distinctive odour. In a promising preliminary study allicin showed significant antibacterial activity against drug-resistant shigella dysenteriae, the bacteria that causes the most severe dysentery. Further research is required to determine the effectiveness of garlic and its allicin in the treatment of dysentery.

Nutrient Values of Raw Garlic per 100g