Showing Food Garlic
| General Information | |||||||||||
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| Name | Garlic | ||||||||||
| Scientific Name | Allium sativum | ||||||||||
| Description | Garlic (Allium sativum) is a species of bulbous flowering plant native to central Asia, widely used in the Mediterranean region, Asia, Africa, and Europe. The plant is a perennial flowering plant growing from a bulb, with a tall, erect flowering stem that grows up to 1 m (3 ft). The bulb is odoriferous and contains 10 to 20 cloves that are asymmetric in shape. Garlic is widely used for its pungent flavor as a seasoning or condiment, and has a characteristic pungent, spicy flavor that mellows and sweetens with cooking. The distinctive aroma is mainly due to organosulfur compounds including allicin and ajoene. Garlic has a moderate inverse association with some cancers of the upper digestive tract, and may reduce platelet aggregation. The most notable chemical in garlic is allicin (PMID: 32213941). Garlic is mostly eaten in Mediterranean countries, and is used in various culinary dishes, including garlic bread, garlic toast, and bruschetta. The color of garlic is typically white or off-white, with a pungent taste and odor. Garlic has medicinal uses, including reducing the risk of certain cancers and cardiovascular disease (PMID: 12570662). Garlic is often stored in oil to produce flavored oil, and can be consumed raw or cooked. | ||||||||||
| Primary ID | FOOD00008 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Herbs and Spices | ||||||||||
| Sub-Group | Herbs | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Asparagales | ||||||||||
| Family | Amaryllidaceae | ||||||||||
| Genus | Allium | ||||||||||
| Species | sativum | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 42652 | ||||||||||
| Wikipedia ID | Garlic | ||||||||||
| Composition | |||||||||||
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| References | |||||||||||
| Content Reference | — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). | ||||||||||