Abstract
The present study investigates the comparative levels of some bioactive constituents of the important plant Allium sativum (garlic). Comparisons have been made on the levels within three garlic types, one type from Asia (Chinese garlic), and two African garlic types from Sudan. Results showed that the garlic from South-western Sudan (Zalenge region) had higher levels concerning most of the constituents, particularly it contains 38.17 +/- 1.26 g/100g of carbohydrate, 2.53 +/- 0.45 wog fat, 110.00 +/- 2.45 mg/ wog phosphorus, and 185.22 +/- 2.47 mg/ wog calcium as compared to 29.00 +/- 1.00 g/100g, 1.23 +/- 0.25 g/100g, 90.22 +/- 1.66 mg/100g, and 176.60 +/- 1.20 mg/100g, respectively of the Northern Sudan garlic, and 23.97 +/- 1.06 g/100g, 0.57 +/- 0.21 g/100g, 99.11 +/- 3.72 mg/100g, and 148.21 +/- 3.28 mg/100g, respectively of the Chinese garlic. The variations were almost due to the enriched soil of that region of Sudan which is known as a source of many plant products, either cultivated or naturally grown. The justification for the uncertainty of results of allicin levels in garlic samples had been discussed.