Vegetable
Clove
Clove of Garlic is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of garlic: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Rest after high heat so juices redistribute before carving or plating.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 21.1 mg
- Salt 0.05 g
- Total Carbohydrate 6.71 g
- Dietary Fibre 2.39 g
- Total Sugars 3.06 g
- Complex / starch 1.99 g
- Protein 1.9 g
- Water 90.7 g
- Energy 34.6 kcal
- Water 90.7 g
- Carbohydrates 6.71 g
- Protein 1.9 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 74.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.53 mg
- Vitamin B5 — Pantothenic Acid 0.26 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 25.2 µg
- Vitamin C 2 mg
- Vitamin E 0.47 mg
- Vitamin K 29.2 µg
- Minerals 315 mg
- Major Minerals 313 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.53 · vitamin-b5-pantothenic-acid: 0.26 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 25.2 · vitamin-e: 0.47 · vitamin-k: 29.2 ·
Minerals
Clove of Garlic: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners and growers selected garlic for flavour, yield and keeping quality, including named clove portions.
Cold storage and transport made garlic a year-round kitchen staple in many regions, including named clove portions.
Cooks bought prepped forms of garlic for speed while markets still sold whole produce, including named clove portions.