3052 Garlic

"The flavor foundation of global cuisines"

A flavorful and aromatic essential in many cuisines, garlic adds depth and richness to various dishes, from savory meals to homemade condiments.

Also known as: Laoshu, Aglio, Ail, Knoblauch

Botanical name: Allium sativum

Garlic illustration

Quick Facts

PLU Code

3052 (4-digit conventional)

Category & Size

Vegetables › Garlic › All Sizes

Origin

Native to Central Asia, now cultivated worldwide

Storage Temperature

0-2°C (32-36°F)

Shelf Life

3-5 months

Status

Approved

About Garlic

Garlic is a fundamental ingredient in many global cuisines, valued for its medicinal properties, antibacterial effects, and strong flavor.

Nutrition Information

Garlic is low in calories and rich in nutrients. Here are the nutrition facts for 100 grams of garlic:

Energy 149 kcal

Protein 6.4 grams

Fat 0.5 grams

Carbohydrates 33.5 grams

Dietary Fiber 2.1 grams

Sugar 1 gram

Sodium 17 milligrams

Potassium 401 milligrams

Vitamin A 9 micrograms

Vitamin C 31.2 milligrams

Calcium 181 milligrams

Copper 0.3 milligrams

Iron 1.3 milligrams

Manganese 1.9 milligrams

Phosphorus 153 milligrams

Zinc 1.2 milligrams

Storage & Handling

Cool, dry conditions to prevent sprouting and mold growth

Optimal Storage Conditions:
Temperature: 0-2°C (32-36°F)
Humidity: 60-70%
Packaging: Well-ventilated bags or crates
Shelf Life: 3-5 months
Storage Notes: Garlic can be stored at ambient temperatures for short periods, but cooler temperatures will extend shelf life. Direct sunlight can cause sprouting and should be avoided.

Search PLU Codes

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Tags
3052GarlicAllium sativumAll SizesVegetablesGarlicApproved
Commodity Details
Commodity Key:
garlic
Variety:
String
Created:
December 1999
Last Updated:
December 2023
PLU Code Reference

4-digit codes: Conventionally grown produce

5-digit codes starting with 9: Organic produce

5-digit codes starting with 8: Originally intended for GMO (rarely used)

PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).