Fresh Garlic vs. Processed Minced Garlic

Ever wonder about the differences between fresh garlic and processed minced garlic in a jar? Well, wonder no longer!


Minced Garlic Pros:

-Convenient/No preparation required

-Long Shelf Life

Minced Garlic Cons:

-May be stored in low quality oils with additives

-Flavor difference

-Allicin- one of garlic’s most highly valued sulfur compounds stays in tact for only 2 1/2 days after it is crushed. Therefore, processed minced garlic loses most of its antioxidant function and anti-inflammatory benefits.



Fresh Garlic Cons:

-Requires preparation (Peeling, Smashing and Chopping)

-Garlic smell may transfer to fingers

Fresh Garlic Pros:

-Maximum garlic flavor

-Freshly crushed garlic contains powerful Antioxidants

  • Garlic contains allicin, a naturally occurring antioxidant that may help improve heart health. There is some evidence that garlic may lower blood pressure and LDL-cholesterol levels
  • Garlic may decrease levels of homocysteine — a by-product of protein breakdown that causes inflammation and damages blood vessels. People with inflammatory conditions such as arthritis may benefit from eating garlic and other Allium vegetables like onions, leeks, shallots and scallions.
  • For highest nutritional benefit, let the garlic sit 5 minutes after mincing to activate allinase enzymes.

Garlic Nutrition- 1 ounce (28grams) provides:

(% Daily Value)

23%  manganese

17%  vitamin B6

15%  vitamin C

6%  selenium

5% calcium

4% phosphorus

4% vitamin B1 (Thiamine)

4% copper

Take Away Message:

For maximum flavor and nutritional benefits, always choose fresh garlic.

3 thoughts on “Fresh Garlic vs. Processed Minced Garlic

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