Vegetables / Allium Vegetables
Garlic lvs
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g | |
| Edible Portion: 87% |
| Calories | 50kcal / 2530kcal (1%) |
Macronutrients
Protein | 2 g/ 71g (2%) | ||||||
Total Fat | 0.6 g/ 42g (1%) low | ||||||
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Total Carbs | 9.2 g/ 348g (2%) | ||||||
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Vitamins
Vit A | 0 mcg RAE/ 700mcg RAE (0%) |
Vit B1 | 0.09 mg/ 1mg (7%) |
Vit B2 | 0.14 mg/ 1mg (10%) |
Vit B3 | 0.7 mg NE/ 16mg NE (4%) |
Vit C | 35 mg/ 70mg (50%) high |
Minerals
Calcium | 120 mg/ 750mg (16%) source |
Phosphorus | 52 mg/ 700mg (7%) |
Iron | 1.1 mg/ 12mg (9%) |
Sodium | 4 mg/ 1500mg (0.27%) free |
What is this food?
Garlic leaves (often called “garlic lvs”)—the green leafy part of garlic, usually sautéed or added to viands and soups.
Why it matters to health
Garlic leaves are a low-calorie veggie (about 50 kcal per 100 g) and provide dietary fiber (around 3 g per 100 g). Fiber helps keep you full and supports healthy digestion, which is helpful when you’re doing 3 full meals plus 1–2 snacks a day. They also have some carbohydrates, but the amount is balanced by the fiber. For fats, they’re very low (about 0.6 g total fat), with small saturated fat. Sodium is also low (about 4 mg per 100 g), which makes them a good choice when you’re watching salty seasonings.
Healthier tips
- Use garlic leaves as your extra vegetable in lunch or dinner (about 1–2 cups cooked, depending on your appetite).
- Cook with less oil and flavor with garlic, onions, herbs, or a squeeze of calamansi instead of heavy salty sauces.
- If you’re adding them to a viand, pair with lean protein (fish, chicken, tofu) and a sensible portion of rice or other carbs.
- For snacks, you can include a small side of sautéed garlic leaves with a main snack meal (like a simple egg or yogurt) to increase fiber.
Common Filipino dishes
Garlic leaves with egg, Ginataang gulay (with garlic leaves), Sautéed garlic leaves with shrimp, Garlic leaves in sinigang, Garlic leaves with tofu
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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