The elemental composition of garlic (Allium sativum L.) and its variability

Abstract

Garlic is a valuable source of macroand microelements, especially potassium, calcium, magnesium, phosphorus, ferrum, manganese, selenium, vanadium, copper and zinc. In the dry substance of garlic there is about 4000 mg/kg of potassium (48,1% from mass of all elements contained in cloves), about 1500 mg/kg of phosphorus (18,3%), about 1400 mg/kg of sulphur (17,2%), almost 900 mgs/of kg of calcium (10,7%), about 300 mg/kg of magnesium (3,6%), about 100 mg/of kg of natrium (1,3%), 20 mg/kg (0,24%) of silicon, 16 mg/kg (0,20%) of ferrum, 14 mg/kg (0,17%) of zinc. The content of manganese, aluminum, copper and boron was in the range of 1.8 mg/kg (0.02%) - 6.9 mg/kg (0.084%); chromium, nickel, selenium, cadmium, cobalt, iodine, lithium, vanadium, germanium, lead from 0.22 mg/kg (0.003%) to 0.013 mg/kg (0.0002%; mercury - 0.0043 mg/kg ( 0.00005%). The cultivation of garlic in different climatic conditions leads to a significant change in the content of various elements. In this case, the content of vanadium, boron and cobalt can vary by 20 times, and the content of ferrum and germanium - more than 1000 times. The variability of the elemental composition of garlic depending on cultivar is much less than on the growing conditions. In general, the elemental composition, depending on cultivar, varies 1.1–4.7 times, and depending on the growing conditions, 2.1–57.4 times. Differences in changes in ferrum content depending on cultivar are 1.5 times, and depending on growing conditions - 57.4 times, respectively, copper 1.4 times and 54.0 times, sodium - 1.1 times and 26.8 times. Garlic is characterized by a unique elemental complex. According to indicators of sulfur, zinc, manganese and copper, it is approaching or corresponds to indicators of meat and fish. In this regard, it is necessary to use garlic more widely in the diet of vegetarians and diets that provide for limiting the consumption of meat and fish. It is necessary to develop technologies, methods, recipes that increase the consumption of garlic.