Garlic, flesh, raw
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 64900.00000000001 | Water | ||
| 21600 | Carbohydrate | ||
| 6500 | Protein | ||
| 5300 | Fiber, total dietary | ||
| 1300 | ASH, TOTAL | ||
| 442 | Potassium, K | ||
| 300 | Total lipid (fat) | ||
| 195 | Phosphorus, P | ||
| 140 | Fatty acids, total polyunsaturated | ||
| 130 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 126 | Energy | ||
| 70 | Fatty acids, total saturated | ||
| 68 | Tryptophan | ||
| 33 | Calcium, Ca | ||
| 30 | Fatty acids, total monounsaturated | ||
| 26 | Magnesium, Mg | ||
| 10 | Sodium, Na | ||
| 10 | Vitamin C | ||
| 10 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 1.7 | Iron, Fe | ||
| 1.5 | Niacin | ||
| 0.85 | Zinc, Zn | ||
| 0.67 | Pyridoxine (Vitamin B6 | ||
| 0.4 | Niacin | ||
| 0.24 | Riboflavin | ||
| 0.18 | Thiamin | ||
| 0.15 | Copper, Cu | ||
| 0.07 | Vitamin E (alpha-tocopherol) | ||
| 0.003 | Folic acid |