About this page: Data is drawn from Nutriofia's structured database of published sources (CoFID, USDA, and published analytical literature). The coverage bar shows what percentage of our 1126 foods have been measured for Organosulfur compounds (total). This is a research tool — nothing here constitutes medical advice.
About Organosulfur compounds (total)
Total organosulfur compounds include alliin, allicin, diallyl sulfide and related compounds found predominantly in garlic, onions, leeks and other allium vegetables. They have well-established antimicrobial properties and are associated with cardiovascular and immune benefits in population studies.
⚠️ Too little
No deficiency disease; not essential nutrients.
🚫 Too much
No adverse effects from dietary intakes. High-dose garlic supplements may increase bleeding risk.
Sources:
NIH ODS
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No data yet in database
None of the 1126 foods in the Nutriofia database currently have a recorded value for Organosulfur compounds (total). This is a data gap to fill from published sources (USDA, CoFID, and analytical literature).
Data sources:
Standard nutrients: McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID), Public Health England.
Phytochemical data: USDA Flavonoid Database Release 3.3 (2018) and published analytical literature as noted.
EU Nutrient Reference Values: Regulation (EU) No 1169/2011 (Annex XIII).
All values per 100g fresh weight unless stated. Nothing here constitutes medical advice.
Nutriofia database · Argarth Collective Ltd · Company No. 16864945.