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2 Water - 65% Carbohydrates - 28% Organosulfur compounds - 2.3% Proteins - 2% Free amino acids - 1.2% Dietary fibre - 1.5% The presence of organosulfur compounds is responsible for garlics unique taste and strong odour
Lukey et al , 2016), and loss of a single copy of Gls1 delays tumorigenesis in a mouse model of hepatocellular carcinoma (Xiang et al , 2015)
