Nutritional highlights: The garlic bulb is the most commonly used portion of the plant, composed of eight to 20 individual teardrop-shaped cloves enclosed in a white parchment-like skin. It is an excellent source of vitamin B6 (pyridoxine). It is also a very good source of manganese, selenium and vitamin C. In addition, garlic is a good source of other minerals, including phosphorous, calcium, potassium, iron and copper.A 100g serving provides: 98 Calories | 7.9g Proteins | 0.6g Fat | 16.3g Carbohydrates | 5.5g Fibre

Health Benefits: Modern research has focused on garlic's potential to reduce the risk of heart disease, cholesterol levels and cancer. Several studies suggest that garlic makes platelets (the cells involved in blood clotting) less likely to clump together and stick to artery walls, therefore acting as an anticoagulant and reducing the risk of heart attacks. The sulphurous compounds have also been studied for their ability to inhibit cancerous cells and block tumours by slowing DNA replication. The ability of these compounds to depress tumour cell proliferation is still being studied extensively.

Garlic may also lower blood pressure slightly, mainly through its ability to widen blood vessels.

Garlic has a long history of use as an infection fighter against viruses, bacteria and fungi. It has been referred to as 'Russian penicillin' to denote its antibacterial properties. Some skin conditions, such as warts and insect bites, may respond to garlic oil or a crushed raw garlic clove.