Table 2.
Comparative overview of the nutritional contents in Alliums vegetables.
| Nutrient | Garlic (100 g) | Onion (100 g) | Leeks (100 g) | Chives (100 g) | Shallots (100 g) |
|---|---|---|---|---|---|
| Calories (kcal) | 149 | 40 | 61 | 30 | 72 |
| Protein (g) | 6.4 | 1.1 | 1.5 | 3.3 | 2.5 |
| Fat (g) | 0.5 | 0.1 | 0.3 | 0.7 | 0.1 |
| Carbohydrates (g) | 33.1 | 9.3 | 14.2 | 5.1 | 16.8 |
| Fiber (g) | 2.1 | 1.7 | 1.8 | 2.5 | 2.1 |
| Sugars (g) | 1 | 4.2 | 3.9 | 1.9 | 6.7 |
| Vitamin C (mg; % DV) | 31.2 (52%) | 8.1 (13%) | 12.2 (20%) | 58.1 (97%) | 6.7 (11%) |
| Vitamin B6 (mg; % DV) | 1.2 (15%) | 0.1 (6%) | 0.2 (10%) | 0.2 (15%) | 0.1 (6%) |
| Folate (μg; % DV) | 3 (11%) | 19 (14%) | 64 (16%) | 105 (26%) | 34 (9%) |
| Calcium (mg; % DV) | 181 (18%) | 23 (2%) | 59 (6%) | 83 (8%) | 37 (4%) |
| Iron (mg; % DV) | 1.7 (9%) | 0.2 (1%) | 1.5 (8%) | 1.1 (6%) | 1.2 (7%) |
| Potassium (mg; % DV) | 401 | 146 | 180 | 296 | 334 |
| Manganese (mg; % DV) | 1.7 (85%) | 0.1 (5%) | 0.2 (10%) | 0.2 (10%) | 0.2 (10%) |
| Bioactive compounds | Allicin, OSCs (e.g., diallyl disulfide) | Quercetin, OSCs (e.g., diallyl disulfide) | OSCs, Flavonoids | Vitamin C, OSCs, Flavonoids | OSCs, Flavonoids |
DV, Daily Value. All data in this table are supported by references cited in the main text.