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Raw Material Information

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Sub-ingredients

Garlic cultivation area information

마늘 - 재배지역, 남해, 창녕, 해남, 고흥, 제주, 의성, 단양, 서산, 태안을 안내한 표입니다.
region	Namhae	Changnyeong	Haenam	Goheung	Jeju	Uiseong	Danyang	Seosan	Taean
Ecotype	Warm-climate type	Warm-climate type	Warm-climate type	Warm-climate type	Warm-climate type	Cold-climate type	Cold-climate type	Cold-climate type	Cold-climate type
Cultivar Name	Namdo cultivar (Taiwan type)	Daeseo cultivar (Spain type)	Haenam cultivar	Namdo garlic	Jeju cultivar	Uiseong cultivar	Danyang cultivar	Seosan cultivar	Taean cultivar
Number of Cloves	7-9	6-7	9-10	9-10	9-10	6-8	6-8	6-8	6-8
Sowing Period	Late September	Late September	Late August	Late August	Early to late August	Mid to late October	Mid to late October	Mid to late October	Mid to late October
Harvesting Period	Early to mid June	Mid May	Early June	Early June	Early June	Late June	Late June–early July	Late June	Late June
Bulb Diameter(mm)	49.8 ± 0.6	64.9 ± 1.5	52.0 ± 3.6	54.7 ± 0.9	50.3 ± 1.1	46.0 ± 0.6	48.6 ± 2.1	52.6 ± 0.7	61.1 ± 3.8
Bulb Width(mm)	31.5 ± 6.7	40.3 ± 2.9	32.2 ± 1.0	37.4 ± 6.5	32.8 ± 1.0	32.8 ± 0.6	32.5 ± 0.9	37.0 ± 1.9	35.6 ± 0.8
Bulb Weight(g)	48.5 ± 7.3	86.8 ± 7.0	40.6 ± 8.5	54.0 ± 10.2	42.2 ± 1.8	34.6 ± 4.4	39.2 ± 5.2	53.4 ± 4.3	80.3 ± 9.7

Analysis of Garlic Constituents

Moisture Content (%)

Alliin (mg/100 g)

Fructose (mg/100 g)

Glucose (mg/100 g)

Sucrose (mg/100 g)

마늘 - 구분, 수분함량(%), 알린(mg/100g), 과당(mg/100g), 포도당(mg/100g), 자당(mg/100g)을 안내한 표입니다.
characteristic		Warm-climate type					Cold-climate type
characteristic		Namhae	Changnyeong	Haenam	Goheung	Jeju	Uiseong	Danyang	Seosan	Taean
Moisture Content (%)		57.4 ± 1.2	63.7 ± 0.3	56.6 ± 0.8	58.3 ± 0.8	57.5 ± 0.3	60.8 ± 0.3	60.9 ± 0.6	61.2 ± 2.9	59.9 ± 2.4
Alliin (mg/100g) *		971.3 ± 98.4	881 ± 8.5	699.3 ± 8.7	963.5 ± 101.9	948.8 ± 147.7	884.4 ± 109.4	906.6 ± 193.1	741 ± 81.6	1040.5 ± 52
Reducing Sugars	Fructose (mg/100g)	326.1 ± 74.9	574.4 ± 112.7	495 ± 100	327.8 ± 58.7	280.5 ± 68.7	214.7 ± 43.7	201.2 ± 35.7	192.9 ± 24.2	237.3 ± 91.5
	Glucose (mg/100g)	208.6 ± 22.6	176.7 ± 52.7	335.3 ± 19.1	168.6 ± 7.9	138.4 ± 21.1	140.8 ± 17.4	151.5 ± 8.3	114.2 ± 16.3	108.2 ± 11.2
	Sucrose (mg/100g)	421.1 ± 40.6	707.8 ± 204.7	241 ± 52.7	724.7 ± 59	741.6 ± 21.5	876.7 ± 93.8	789 ± 115.5	998.6 ± 226.5	969.6 ± 35.4

* The main component responsible for the spicy taste and unique aroma of garlic. When the garlic tissue is damaged, it is converted into allicin by the enzyme alliinase, and allicin exhibits strong antimicrobial activity.

Reference : NAMHAE GARLIC RESEARCH INSTITUTE