Garlic, raw vs. Garlic, cooked vs. Sweet and sour sauce

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.

Garlic, raw has the most protein of the foods compared, at 6.6 g per 100g.

Nutrient	Garlic, raw	Garlic, cooked	Sweet and sour sauce
Protein	6.6 G	6.6 G	0.27 G
Total lipid (fat)	0.38 G	0.38 G	0.02 G
Carbohydrate, by difference	28.2 G	28 G	38.2 G
Energy	143 KCAL	142 KCAL	154 KCAL
Total Sugars	1 G	0.99 G	18.8 G
Fiber, total dietary	2.7 G	2.7 G	0.1 G
Calcium, Ca	181 MG	180 MG	10 MG
Iron, Fe	1.7 MG	1.7 MG	0.21 MG
Potassium, K	401 MG	399 MG	99 MG
Sodium, Na	17 MG	248 MG	539 MG
Cholesterol	0 MG	0 MG	0 MG
Fatty acids, total saturated	0.09 G	0.09 G	0 G

Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.