Roasted Garlic
1 serving of roasted garlic contains 124 Calories. The macronutrient breakdown is 31% carbs, 64% fat, and 6% protein. This is a good source of vitamin b6 (28% of your Daily Value).
- Makes
- 2 servings
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
Ingredients
Directions
- Preheat the oven to 400F.
- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
- Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400F for 30-35 minutes, or until the cloves feel soft when pressed.
- Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
- Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
Nutrition Facts
For 1 serving of roasted garlic (39g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 124 | |
| Fats | 9g | 12% |
| Saturated fats | 1g | 6% |
| Trans fats | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 5mg | 0.2% |
| Carbs | 10g | 4% |
| Net carbs | 9g | |
| Fiber | 1g | 2% |
| Sugar | 0.3g | |
| Protein | 2g | |
| Calcium | 54mg | 5% |
| Iron | 1mg | 7% |
| Potassium | 120mg | 3% |
| Vitamin D | 0μg | 0% |
| Vitamins and Minerals | ||
| Alpha carotene | 0μg | |
| Beta carotene | 2μg | |
| Caffeine | 0mg | |
| Choline | 7mg | 1% |
| Copper | 0.1mg | 10% |
| Fluoride | 0μg | |
| Folate (B9) | 1μg | 0.2% |
| Lycopene | 0μg | |
| Magnesium | 7mg | 2% |
| Manganese | 1mg | 22% |
| Niacin | 0.2mg | 1% |
| Pantothenic acid | 0.2mg | 4% |
| Phosphorus | 46mg | 7% |
| Retinol | 0μg | |
| Riboflavin (B2) | 0mg | 2% |
| Selenium | 4μg | 8% |
| Theobromine | 0mg | |
| Thiamine | 0.1mg | 5% |
| Vitamin A IU | 3IU | |
| Vitamin A | 0μg | 0% |
| Vitamin B12 | 0μg | 0% |
| Vitamin B6 | 0.4mg | 28% |
| Vitamin C | 9mg | 10% |
| Vitamin D IU | 0IU | |
| Vitamin D2 | 0μg | |
| Vitamin D3 | 0μg | |
| Vitamin E | 1mg | 9% |
| Vitamin K | 6μg | 5% |
| Zinc | 0.3mg | 3% |
| Sugars | ||
| Sugar | 0.3g | |
| Sucrose | 0g | |
| Glucose | 0g | |
| Fructose | 0g | |
| Lactose | 0g | |
| Maltose | 0g | |
| Galactose | 0g | |
| Starch | 0g | |
| Fats | ||
| Saturated fats | 1g | 6% |
| Monounsaturated fats | 7g | |
| Polyunsaturated fats | 1g | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | 0g | |
| Total omega 6 | 0g | |
| Alpha Linolenic Acid (ALA) | 0g | |
| Docosahexaenoic Acid (DHA) | 0g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 0g | |
| Arginine | 0.2g | |
| Aspartic acid | 0.1g | |
| Cystine | 0g | |
| Glutamic acid | 0.2g | |
| Glycine | 0.1g | |
| Histidine | 0g | |
| Hydroxyproline | 0g | |
| Isoleucine | 0.1g | |
| Leucine | 0.1g | |
| Lysine | 0.1g | |
| Methionine | 0g | |
| Phenylalanine | 0.1g | |
| Proline | 0g | |
| Serine | 0.1g | |
| Threonine | 0g | |
| Tryptophan | 0g | |
| Tyrosine | 0g | |
| Valine | 0.1g | |
