Garlic (bulb)

Garlic, a member of the onion family Alliaceae, is an herb that has been used as a medicinal agent and a seasoning for many centuries 1. Garlic is an excellent source of calcium, selenium, vitamin C, vitamin B6 and manganese and a good source of protein, copper and phosphorus 2. Many of the health benefits of garlic are attributed to its sulfur-containing compounds – thiosulfinates, sulfoxides and dithiins – which are also responsible for its distinctive odor 3. Garlic and its derivatives are considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as food additives (21CFR184.1317) 4.

This ingredient can be found in the following products in United States:


  1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
  2. United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. 2008.
  3. Natural Standard Database. 2009.
  4. Food and Drug Administration. EAFUS: A Food Additive Database. 10-17-2008. 12-4-2008.