Garlic has a variety of bioactive compounds, including organosulfur compounds, saponins, phenolic compounds, and polysaccharides. The major active components of garlicare its organosulfur compounds, such as diallylthiosulfonate (allicin), diallylsulfide (DAS), diallyldisulfide (DADS), diallyltrisulfide (DATS), E/Z-ajoene, S-allyl-cysteine (SAC), and S-allyl-cysteine sulfoxide (alliin) . In general, organosulfur compounds in raw garlic have higher digestibility than those in cooked garlic . In addition, saponins were found to be more stable in the cooking process. The total amount of saponin in purple garlic was almost 40 times higher than that in white garlic, and several saponin compounds were only found to exist in purple garlic, such as desgalactotigonin-rhamnose, proto-desgalactotigonin, proto-desgalactotigonin- rhamnose, voghieroside D1, sativoside B1-rhamnose, and sativoside R1. Moreover, garlic contained more than 20 phenolic compounds, with higher contents than many common vegetables. The main phenolic compound was ?-resorcylic acid, followed by pyrogallol, gallic acid, rutin, protocatechuic acid, as well as quercetin. Furthermore, garlic polysaccharides were reported to contain 85% fructose, 14% glucose, and 1% galactose.
Manganese: 2% of the Daily Value (DV)
Vitamin B6: 2% of the DV
Vitamin C: 1% of the DV
Selenium: 1% of the DV
Fiber: 0.06 grams