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Garlic is a member of the onion family, all of whose members are rich in a variety of powerful sulfur-containing compounds, including thiosulfinates, sulfoxides and di- thiins—compounds responsible both for garlic’s characteristically pungent odor and for its health-promoting effects.
Garlic is an excellent source of manganese, a very good source of vitamin B6 and vitamin C, and a good source of selenium, though you probably won’t eat enough of it for it to serve as a significant source of any of these nutrients.
The sulfur compounds in garlic and other alliums appear to stimulate the production of nitric oxide in the linings of blood vessels, which helps to relax them and may lower blood pressure. Garlic is also rich in antioxidants.
Nutritional Facts :
Three cloves of raw garlic provide 13 calories, 3 g carbohydrate, 0.6 g protein, 0 g fat, 0.2 g dietary fiber, 3 mg vitamin C, 36 mg potassium, 2 mg sodium, 14 mg phosphorus, 16 mg calcium, and 2 mg magnesium.

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