Showing Food Garlic
|Scientific Name||Allium sativum|
|Description||With a history of human use of over 7,000 years, garlic (Allium sativum) is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. There are two sub-varieties of allium sativum: Allium sativum var. sativum (soft-necked garlic) and Allium sativum var. ophioscorodon (hard-necked garlic). Soft-necked garlic is the most commonly found. Bulb garlic is available in many forms, including fresh, frozen, dried, fermented (black garlic) and shelf stable products (in tubes or jars). [Wikipedia]|
|Group||Herbs and Spices|
|Content Reference|| Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).|
 USDA, NRCS. 'The PLANTS Database (http://plants. usda. gov). National Plant Data Team, Greensboro.' North Carolina (2013): 27401-4901.
 Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.