Vegetable

Whole Bulb

Garlic whole bulb is a prepared form of the bulb, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Rest after high heat so juices redistribute before carving or plating.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPreparedRoastedStored Whole

Traits

IntactPortionRecipe UnitStorageVersatileWhole Bulb

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 33.2

Amount per 100 g

Total Fat 0.31 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.16 g
Cholesterol 0 mg
Sodium 19.7 mg
Salt 0.05 g
Total Carbohydrate 6.88 g
Dietary Fibre 2.54 g
Total Sugars 2.89 g
Complex / starch 1.91 g
Protein 1.98 g
Water 85.3 g

Detailed nutrients

Energy 33.2 kcal
Water 85.3 g
Carbohydrates 6.88 g
- Sugars 2.89 g
- Starch 1.91 g
- Fibre 2.54 g
Protein 1.98 g
Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
  - Omega-3 0.02 g
Vitamins 73.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.61 mg
- Vitamin B5 — Pantothenic Acid 0.3 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 29.6 µg
- Vitamin C 2 mg
- Vitamin E 0.39 mg
- Vitamin K 23.9 µg
Minerals 437 mg
- Major Minerals 436 mg
  - Calcium 68 mg
  - Sodium 19.7 mg
  - Potassium 348 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.61 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 29.6 · vitamin-e: 0.39 · vitamin-k: 23.9 ·

Minerals

Sodium: 19.74 · Potassium: 348 · Calcium: 68 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

500

Cooks bought prepped forms of garlic for speed while markets still sold whole produce, including named whole bulb portions.

1850

Market gardeners and growers selected garlic for flavour, yield and keeping quality, including named whole bulb portions.

1980

Cold storage and transport made garlic a year-round kitchen staple in many regions, including named whole bulb portions.