Nutritional Benefits
Garlic is a mini-storehouse of minerals. Manganese, copper, iron, zinc, sulfur, calcium, aluminum, chlorine, and selenium are all part of the minerals contained in garlic. One hundred grams, or 3 ½ ounces, of fresh garlic will supply the following:

Copper 0.30 mg
Iron 1.7 mg
Manganese 1.12 mg
Phosphorous 153 mg
Selenium 14.2 mg
Zinc 1.16 mg

Garlic’s sulfur content is highest of all vegetables and three times higher than those vegetables known for their sulfur content—onions and broccoli. It is beneficial as a source of selenium, an important trace mineral for antioxidant activity that helps to slow down the aging process. Some biologists attribute Russia’s and Bulgaria’s impressive number of centenarians to the abundant quantities of garlic they consume.

Three medium cloves of fresh raw garlic contain 13 calories, 1 gram of protein, 3 grams of carbohydrate and 2 grams of sodium. Garlic does not contain fiber or fat.

Those three garlic cloves comprise a surprising nutritional profile. For instance, they register trace levels of most B vitamins with the exception of vitamin b12. They have a vitamin C content of 2.8 mg and 16.3 mg of calcium. The magnesium and potassium content weighs in at 2.3 mg and 36.1 mg respectively.

Though garlic is a nutritionally endowed food, it is only consumed in small amounts. One shouldn’t expect to gain large does of vitamins from a clove or two of garlic.

Medical Benefits
An unknown poet of the 1600’s writes, “Our apothecary shop is our garden full of pot herbs, and our doctor is a good clove of garlic.” Considered the poor man’s penicillin, garlic offers an exceptional range of antibiotic properties.

While garlic has been one of the most studied herbs, researchers have yet to discover the full range of properties that make it so effective as a medicinal remedy. To date, more than thirty separate components have been identified. Some of these constituents are effective in combating bacteria while others prevent blood clots. However, no single ingredient in garlic is as effective in fighting disease as the synergistic ability of its whole range of components.

Though there is decided controversy within present day medical practice regarding garlic’s ability to lower blood pressure, ancient healers claimed garlic brought excellent results. They prescribed fresh garlic taken daily in hearty doses. Today, scientists believe garlic’s blood pressure lowering ability is attributed to the compound allyl mercaptan, an ingredient that also lowers cholesterol, prevents atherosclerosis, and has anti-tumor and anti-diabetic properties.

Many cultures outside the United States rely on natural herbs for medical uses. In India, garlic and onions are consumed as a preventive against arteriosclerosis, high blood pressure and heart disease. Paavo Airola, a nutritionist and naturopathic physician cites several studies conducted in India, Germany, and Libia where garlic therapy demonstrated considerable improvement in both systolic and diastolic blood pressure in patients with hypertension. In other studies he cites, garlic in a variety of forms such as liquid allicin extract helped to reduce cholesterol, treat anemia, reduce inflammation from arthritis and lumbago, and reduce high blood sugar levels.

Garlic’s sulfur containing compounds offer many health benefits including the ability to regulate blood sugar metabolism, stimulate and detoxify the liver, and stimulate the nervous system and blood circulation.

Those who suffer from allergies may find garlic strengthens their immune system and reduces the effect of allergens. One of garlic’s non-sulfur components a flavone called quercetin, may be responsible for stabilizing MAST cells at the onset of asthma and allergy conditions. MAST cells, part of our immune system, help the body recognize potential invading organisims. Garlic also contains phenolic properties that provide antioxidant effects. Garlic has the surprising ability to retain its antioxidant properties for up to six months after it is harvested.