A species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion. It is a common seasoning worldwide. Most of its health benefits are caused by sulfur compounds formed when a garlic clove is chopped, crushed or chewed. It contains manganese, vitamin B6, vitamin C, selenium, fiber, calcium, copper, potassium, phosphorus, iron and vitamin B1.