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 Alliin. This is a research tool — nothing here constitutes medical advice.
About Alliin
Organosulphur
Alliin is the stable organosulfur compound in whole garlic cloves. When garlic is crushed or chopped, the enzyme alliinase converts alliin to allicin — the pungent bioactive compound associated with garlic's health properties.
⚠️ Too little
No deficiency disease; not an essential nutrient.
🚫 Too much
No adverse effects from dietary intakes. High-dose garlic supplements may increase bleeding risk and interact with anticoagulants.
Sources:
NIH ODS
📊
No data yet in database
None of the 1126 foods in the Nutriofia database currently have a recorded value for Alliin. 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.