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Grown In Montana is a federally registered trademark regulated by the Montana Department of Commerce.   REGISTRATION NUMBER is #14669
Made in Montana, PO Box 200533, Helena, MT 59620-0533.

Grown In Montana is a federally registered trademark regulated by the Montana Department of Commerce.   REGISTRATION NUMBER is #14669
Made in Montana, PO Box 200533, Helena, MT 59620-0533.

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Organic Reference: USDA: 7 CFR 205.101(a).  GeoEat Farms follows USDA organic standards including §205.203  Soil fertility and crop nutrient management practice standards.   Reference 7 CFR 205.101(a) Exem-Certification - 7 CFR 205.102.  Headquarters Address:   302 North Roberts, Helena, MT, 59620   *  Public Phone: 406- 444-9421

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P.O. Box 6056

Bozeman, Montana, MT  59771

(406) 580 1314

USDA ORGANIC organics, exempt, Organic farms and businesses CFR 205.101, 100%, seed garlic
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Raw Garlic Nutrition

Cultivated globally for more than 5,000 years as a vegetable, spice, and medicinal plant, garlic (Allium sativum L.) is a nutritional powerhouse. The most widely consumed part of the plant, the bulb, consists of several cloves, that are actually axillary buds - rarely found among vascular plants. The shape of these cloves are important quantitative traits, as the shape is easy to handle, crush and work with in the kitchen.

 

Garlic ranks as a very good source of vitamin B6 and manganese and a good source of vitamin C and copper, selenium, phosphorus, vitamin B1, and calcium.  It is the sulfur compounds in garlic that serve as spotlight nutrients in terms of overall health benefits. The sulfur-containing compounds in this allium vegetable have been shown to provide health advantages in a wide variety of body systems, including: our cardiovascular system, immune system, inflammatory system, digestive system, endocrine system, and detoxification system. 

Garlic typically contain a high concentration of sulfur amino acids that are responsible for their health-promoting features.  One of the classes of these non-volatile sulfur secondary metabolites, S-alk(en)yl-L-cysteine sulfoxides, which are also known as diallylthiosulfinates, are responsible for the characteristic aroma of these crops. The compound alliin is the most common in garlic, while isoalliin is prevalent in onion.   When a cell is damaged in the garlic tissue, either by pests or crushing, the vacuolar enzyme alliinase is released which induces the conversion of alliin into allicin. This enzyme belongs to a family of lyases, and more specifically, a class of carbon-sulfurlyases.  Within a very short period of time, this enzyme transforms alliin into allicin via the exceptionally reactive intermediate, sulfenic acid.   Allicin, which is absent in intact bulbs, is the main component of freshly prepared garlic homogenate. Many health benefits associated with garlic can be attributed to thiosulfinates, especially allicin.

What follows is the United States Department of Agriculture's nutritional information on garlic.

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Raw Garlic Nutrition

Garlic contains at least 33 sulfur compounds, several enzymes, 17 amino acids, and minerals such as selenium. It contains a higher concentration of sulfur compounds than any other Allium species. The sulfur compounds are responsible both for garlic’s pungent odor and many of its medicinal effects. One of the most biologically active compounds, allicin (diallyl thiosulfinate or diallyl disulfide), does not exist in garlic until it is crushed or cut; injury to the garlic bulb activates the enzyme allinase, which metabolizes alliin to allicin. Allicin is further metabolized to vinyldithiines. This breakdown occurs within hours at room temperature and within minutes during cooking. Allicin, which was first chemically isolated in the 1940s, has antimicrobial effects against many viruses, bacteria, fungi and parasites.

 

Garlic contains more than 2000 biologically active substances including volatile, water-soluble, and oil-soluble organosulfur compounds as well as dietary fiber, sugars, flavonoids, essential oils, and pectin. It is also a very good source of manganese, selenium and vitamin C. In addition, garlic is a good source of other minerals, including phosphorous, calcium, potassium, iron and copper. 

The sulfur components of garlic include alliin and scordinin A and B, as well as several cyclic sulfoxides termed garlicnins. When garlic cloves are cut or crushed,  the cysteine sulfoxide alliin is rapidly broken down by alliinase into thiosulfinates (e.g., allicin), ajoenes, vinyldithiins, sulfides, and disulfides. Garlic has an effect on lipid metabolism and has been shown to aid in reduction of blood cholesterol levels in humans, possibly by altering enzymes involved in cholesterol synthesis and metabolism. Garlic essential oil was shown to protect obese mice from nonalcoholic fatty liver disease through amelioration of lipid metabolic disorders as well as decreasing oxidative stress (Lai et al., 2014). Garlic reduces hepatocellular production of low density lipoproteins and decreases expression of inducible nitric oxide synthetase, both of which contribute to the anti-atherosclerotic effects of garlic. 

Garlic contains Water-Soluble Vitamins, Fat-Soluble Vitamins and Minerals.

 

Water-Soluble Vitamins

  • Vitamin B1

  • Vitamin B2    

  • Vitamin B3    

  • Vitamin B3 (Niacin Equivalents)

  • Vitamin B6

  • Choline    

  • Folate    

  • Pantothenic Acid

  • Vitamin C

Fat-Soluble Vitamins

  • Vitamin A International Units (IU)

  • Carotenoid mcg Retinol Equivalents

  • Beta-Carotene    

  • Lutein and Zeaxanthin    

  • Vitamin E   

  • Vitamin K 

Minerals

  • Calcium    

  • Copper    0.05 mg    6

  • Iron    

  • Magnesium    

  • Manganese    

  • Phosphorus    

  • Potassium    

  • Selenium    

  • Sodium    

  • Zinc

References

  • Atkin M, Laight D, and Cummings MH. The effects of garlic extract upon endothelial function, vascular inflammation, oxidative stress and insulin resistance in adults with type 2 diabetes at high cardiovascular risk. A pilot double blind randomized placebo controlled trial. J Diabetes Complications. 2016 May-Jun;30(4):723-7.

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  • Galeone C, Pelucchi C, Levi F, Negri E, Franceschi S, Talamini R, Giacosa A, La Vecchia C. Onion and garlic use and human cancer. Am J Clin Nutr. 2006 Nov;84(5):1027-32. 2006. PMID:17093154.

  • Galeone C, Pelucchi C, Talamini R et al. Onion and garlic intake and the odds of benign prostatic hyperplasia. Urology. 2007 Oct;70(4):672-6. 2007.

  • Galeone C, Tavani A, Pelucchi C, et al. Allium vegetable intake and risk of acute myocardial infarction in Italy. Eur J Nutr. 2009 Mar;48(2):120-3. 2009.

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  • Ghalambor A and Pipelzadeh MH. Clinical study on the efficacy of orally administered crushed fresh garlic in controlling Pseudomonas aeruginosa infection in burn patients with varying burn degrees. Jundishapur Journal of Microbiology 2009; 2(1):7-13. 2009.

  • Guercio V, Turati F, La Vecchia C, et al. Allium vegetables and upper aerodigestive tract cancers: a meta-analysis of observational studies. Mol Nutr Food Res. 2016 Jan;60(1):212-22.

  • Hou L, Liu Y, and Zhang Y. Garlic intake lowers fasting blood glucose: meta-analysis of randomized controlled trials. Asia Pac J Clin Nutr 2015;24(4):575-582.

  • Hou LQ, Liu YH, and Zhang YY. Garlic intake lowers fasting blood glucose: meta-analysis of randomized controlled trials. Asia Pac J Clin Nutr. 2015;24(4):575-82.

  • Jeong YY, Ryu JH, Shin JH, et al. Comparison of Anti-Oxidant and Anti-Inflammatory Effects between Fresh and Aged Black Garlic Extracts. Molecules. 2016 Mar 30;21(4):430.

  • Jung ES, Park SH, Choi EK, et al. Reduction of blood lipid parameters by a 12-wk supplementation of aged black garlic: A randomized controlled trial. Nutrition, Volume 30, Issue 9, September 2014, Pages 1034-1039.

  • Kaschula CH, Hunter R, and Parker MI. Garlic-derived anticancer agents: structure and biological activity of ajoene. Biofactors. 2010 Jan;36(1):78-85. 2010.

  • Keophiphath M, Priem F, Jacquemond-Collet I et al. 1,2-Vinyldithiin from Garlic Inhibits Differentiation and Inflammation of Human Preadipocytes. The Journal of Nutrition. Bethesda: Nov 2009. Vol. 139, Iss. 11; p. 2055-2060. 2009.

  • Lazarevic K, Nagorni A, Rancic N et al. Dietary factors and gastric cancer risk: hospital-based case control study. J Buon. 2010 Jan-Mar;15(1):89-93. 2010.

  • Lee YM, Gweon OC, Seo YJ et al. Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus. Nutr Res Pract. 2009 Summer;3(2):156-61. 2009.

  • Lopez-Jaramillo P. The Role of Adiponectin in Cardiometabolic Diseases: Effects of Nutritional Interventions. J Nutr. 2016 Feb;146(2):422S-426S.

  • Martins N, Petropoulos S, and Ferreira ICFR. Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review. Food Chemistry, Volume 211, 15 November 2016, Pages 41-50.

  • Melino S, Sabelli R and Paci M. Allyl sulfur compounds and cellular detoxification system: effects and perspectives in cancer therapy. Amino Acids. 2010 Mar 6. [Epub ahead of print]. 2010.

  • Mukherjee S, Lekli I, Goswami S et al. Freshly Crushed Garlic is a Superior Cardioprotective Agent than Processed Garlic. J Agric Food Chem. 2009 August 12; 57(15): 7137-7144. doi: 10.1021/jf901301w. 2009.

  • Nahdi A, Hammami I, Brasse-Lagnel C et al. Influence of garlic or its main active component diallyl disulfide on iron bioavailability and toxicity. Nutr Res. 2010 Feb;30(2):85-95. . 2010.

  • Nemeth K and Piskula MK. Food content, processing, absorption and metabolism of onion flavonoids. Crit Rev Food Sci Nutr. 2007;47(4):397-409. 2007.

  • Nimni ME, Han B and Cordoba F. Are we getting enough sulfur in our diet?. Nutr Metab (Lond). 2007 Nov 6;4:24-36. 2007.

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  • Reinhart KM, Talati R, White CM et al. The impact of garlic on lipid parameters: a systematic review and meta-analysis. Nutr Res Rev. 2009 Jun;22(1):39-48. 2009.

  • Ried K, Frank OR, Stocks NP et al. Effect of garlic on blood pressure: a systematic review and meta-analysis. BMC Cardiovasc Disord. 2008 Jun 16;8:13. 2008.

  • Rivlin RS. Can garlic reduce risk of cancer?. Am J Clin Nutr. 2009 January; 89(1): 17-18. Published online 2008 December 3. 2009.

  • Salih BA, Abasiyanik FM. Does regular garlic intake affect the prevalence of Helicobacter pylori in asymptomatic subjects?. Saudi Med J. Aug;24(8):842-5. 2003.

  • Shin HA, Cha YY, Park MS et al. Diallyl sulfide induces growth inhibition and apoptosis of anaplastic thyroid cancer cells by mitochondrial signaling pathway. Oral Oncol. 2010 Apr;46(4):e15-8. 2010.

  • Siegel G, Michel F, Ploch M, Rodriguez M, Malmsten M. [Inhibition of arteriosclerotic plaque development by garlic]. Wien Med Wochenschr. 2004 Nov;154(21-22):515-22. 2004. PMID:15638070.

  • Tilli CM, Stavast-Kooy AJ, Vuerstaek JD, Thissen MR, Krekels GA, Ramaekers FC, Neumann HA. The garlic-derived organosulfur component ajoene decreases basal cell carcinoma tumor size by inducing apoptosis. Arch Dermatol Res. Jul;295(3):117-23. 2003.

  • Vidyashankar S, Sambaiah K, and Srinivasan K. Effect of dietary garlic and onion on biliary proteins and lipid peroxidation which influence cholesterol nucleation in bile. Steroids, Volume 75, Issue 3, March 2010, Pages 272-281.

  • Wang Y, Zhang L, Moslehi R et al. Long-Term Garlic or Micronutrient Supplementation, but Not Anti-Helicobacter pylori Therapy, Increases Serum Folate or Glutathione Without Affecting Serum Vitamin B-12 or Homocysteine in a Rural Chine. J Nutr. 2009 January; 139(1): 106'112. 2009.

  • Wu WK, Panyod S, Ho CT, et al. Dietary allicin reduces transformation of L-carnitine to TMAO through impact on gut microbiota. Journal of Functional Foods, Volume 15, May 2015, Pages 408-417.

  • Zaroudi M, Yazdani Charati J, Mehrabi S, et al. Dietary Patterns Are Associated with Risk of Diabetes Type 2: A Population-Based Case-Control Study. Arch Iran Med. 2016 Mar;19(3):166-72.

  • Zhu B, Zou L, Qi L, et al. Allium Vegetables and Garlic Supplements Do Not Reduce Risk of Colorectal Cancer, Based on Meta-analysis of Prospective Studies. Clinical Gastroenterology and Hepatology, Volume 12, Issue 12, December 2014, Pages 1991-2001.

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