Garlic
Garlic is a species of bulbous flowering plant in the genus Allium. As of 2016, clinical research found that consuming garlic produces only a small reduction in blood pressure (4 mmHg), and there is no clear long-term effect on hypertension, cardiovascular morbidity or mortality. A 2016 meta-analysis of case-control and cohort studies found a moderate inverse association between garlic intake and some cancers of the upper digestive tract. A 2014 review found insufficient evidence to determine the effects of garlic in preventing or treating the common cold. The composition of raw garlic is around 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 (20% or more of the DV), 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