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Food ID: 205
Hvidløg, rå Danish
Name
Garlic, raw
Taxonomic name
Allium sativum (Linnaeus, 1753)
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 669 kJ 1003
Energy (kcal) 158 kcal 1003
Protein 6.4 g 5.9 - 6.9 8 1342
Protein from Amino Acids 3.8 g 1003
Protein, labeling 6.4 g 5.9 - 6.9 8 1342
Carbohydrate by difference 33.0 g 1003
Available carbohydrates 30.9 g 1003
Available carbohydrate, labelling 30.9 g 1003
Dietary fibre 2.1 g 1938
Fat 0.5 g 1342
Alcohol 0.0 g 1655
Salt labelling 0.04 g 8 1003
Ash 1.5 g 1342
Dry matter 41.4 g 40.4 - 42.4 8 1342
Water 58.6 g 57.6 - 59.6 8 1342
Nitrogen 1.024 g 0.944 - 1.1 8 1342
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1655
beta-Carotene 0 µg 1003
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1655
Vitamin E 0.01000 α-TE
alpha-Tocopherol 0.01000 mg 1379
Thiamin (Vitamin B1) 0.200 mg 1 1938
Riboflavin (Vitamin B2) 0.110 mg 1 1938
Niacin equivalent 1.79 NE 1003
Niacin 0.700 mg 1 1938
Vitamin B6 1.24 mg 1938
Pantothenic acid 0.596 mg 1938
Folate 103 µg 6 1803
Vitamin B12 0 µg 1938
Vitamin C 8.21 mg 1003
Ascorbic acid 8.21 mg 7.31 - 9.27 5 1836
Choline 23.2 mg 1 2187
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 17.0 mg 8 1938
Potassium 401 mg 8 1938
Calcium 20.6 mg 15.3 - 28.8 6 1015
Magnesium 25.0 mg 8 1938
Iron 1.70 mg 1 1938
Copper 0.299 mg 1938
Zinc 1.16 mg 1938
Manganese 1.67 mg 1938
Selenium 2.00 µg 1864
Phosphorus 160 mg 96.4 - 187 6 1015
Iodine 0.153 µg 0.183 - 0.61 14 T 716.0
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Crude fibre 1.50 g 1342
Saturated fatty acids g/100g % Source
C4:0 0.000 0.0 1938
C6:0 0.000 0.0 1938
C8:0 0.000 0.0 1938
C10:0 0.002 0.573 1342
C12:0 0.000 0.0 1938
C14:0 0.000 0.0 1938
C16:0 0.087 24.9 1342
C18:0 0.000 0.0 1938
Monounsaturated fatty acids g/100g % Source
C16:1,n-7 0.000 0.0 1938
C18:1,n-9 0.011 3.15 1342
C20:1,n-11 0.000 0.0 1938
C22:1,n-9 0.000 0.0 1938
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 0.230 65.6 1342
C18:3,n-3 0.020 5.73 1342
C18:4,n-3 0.000 0.0 1938
C20:4,n-6 0.000 0.0 1938
C20:5,n-3 0.000 0.0 1938
C22:5,n-3 0.000 0.0 1938
C22:6,n-3 0.000 0.0 1938
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.089 25.5 1003
Sum monounsaturated fatty acids 0.011 3.15 1003
Sum polyunsaturated fatty acids 0.250 71.3 1003
Sum fatty acids 0.350 100 1003
Sum n-3 fatty acids 0.020 5.73 1003
Sum n-6 fatty acids 0.230 65.6 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1938
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 215 210 1342
Leucine 307 300 1342
Lysine 276 270 1342
Methionine 76 74 1342
Cystine 65 63 1342
Phenylalanine 184 180 1342
Tyrosine 81 79 1342
Threonine 154 150 1342
Tryptophan 66 64 1342
Valine 287 280 1342
Arginine 635 620 1342
Histidine 113 110 1342
Alanine 133 130 1342
Aspartic acid 492 480 1342
Glutamic acid 809 790 1342
Glycine 205 200 1342
Proline 100 98 1342
Serine 195 190 1342
Factors etc. Value No. Samples Source
Waste 19 18 1015
Nitrogen conversion factor 6.25 1267
Fatty acid conversion factor 0.700 1003

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