Relative Proximate Composition and Mineral Analysis of Three Garlic Varieties Available in Bangladesh

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Dipa Islam
Nazia Nawshad Lina
Rajib Kanti Roy
Chadni Lyzu
Zubayed Ahamed
Samina Akhter
Liton Chandra Mohanta
Evena Parvin Lipy
Mahmuda Hakim
Dipankar Chandra Roy


Garlic is one of the most common spices in south-east Asian cuisine. Since ancient times, it has been used as traditional medicine, herbal remedies and flavoring ingredients. Large varieties of garlic are available across the world. The majority of Bangladeshi markets are availed with three of its varieties. These are Imported Large Multi-clove garlic from India or China, Bangladeshi Indigenous Multi-clove and Single-clove garlic. This study was aimed to investigate proximatecomposition, mineral concentration and energy value of Imported Large Multi-clove variety, Bangladeshi Indigenous Multi-clove and Single clove garlic. Imported Large Multi-clove variety was found to contain 6.53±0.08% moisture, 70.25±0.27% carbohydrate, 18.92±0.04% protein, 0.57±0.16% fat and 3.72±0.03% ash, whereas Indigenous Single-clove and Multi-clove contain 7.80±0.04% & 6.51±0.04% moisture, 71.41±0.09%&72.73±0.06%carbohydrate, 17.37± 0.06% and 17.40±0.04% protein, 0.19±0.01% and 0.21±0.02% fat, 3.22±0.01% and 3.14±0.02% ash respectively. Few Significant Distinction Were observed in nutrient and calorie contents. No single variety could be adjudged nutritionally superior or inferior to others.

Garlic, proximate composition, energy value, mineral composition.

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How to Cite
Islam, D., Lina, N. N., Roy, R. K., Lyzu, C., Ahamed, Z., Akhter, S., Mohanta, L. C., Lipy, E. P., Hakim, M., & Roy, D. C. (2020). Relative Proximate Composition and Mineral Analysis of Three Garlic Varieties Available in Bangladesh. European Journal of Medicinal Plants, 31(9), 1-9.
Original Research Article


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