The composition of raw garlic is 59% water, 33% carbohydrates, 6% protein, 2% dietary fiber, and less than 1% fat. When expressed per 100 grams, garlic contains several nutrients in rich amounts including vitamins B6 and C, and the dietary minerals manganese and phosphorus. Per 100 gram serving, garlic is also a moderate source (10–19% DV) of certain B vitamins, including thiamin and pantothenic acid, as well as the dietary minerals calcium, iron, and zinc.
Garlic is most often used as a flavoring agent but can also be eaten as a vegetable. It is used to flavor many foods, such as salad dressings, marinades, sauces, vegetables, meats, soups, and stews. It is often used to make garlic butter and garlic toast.