Follow us online:

Overview

Compatibility & Temperature

Grade Tolerances

Nutrition Information

Garlic

Grades & Size

"U.S. No. 1" consists of garlic of similar varietal characteristics which is mature and well cured, compact, with cloves well filled and fairly plump, free from mold, decay, shattered cloves, and from damage caused by dirt or staining, sunburn, sunscald, cuts, sprouts, tops, roots, disease, insects, or mechanical or other means. Each bulb shall be fairly well enclosed in its outer sheath. Unless otherwise specified, the minimum diameter of each bulb shall be not less than 1-1/2 inches.

 

Temperature

USDA recommended storage 32° F. (0° C.)

Approximate freezing point 30.5° F. (-0.8° C.)

For immediate shipments and well cured gar- lic some shippers have indicated that 60° to

65° F. temperatures with good ventilation and low humidity are satisfactory. In all cases, garlic should be stored and transported under the same temperatures from which it was received. Garlic coming out of cold storage is prone to sprouting at temperatures above 40° F. Garlic which has been held at the higher temperatures must be kept at low humidity to reduce the incidents of sprouting.

Suitable Shipping Condition/

F.O.B. Good Delivery Guidelines

(Maximum percentage for 5 day normal transit.)

15% total including

4% decay

Nutrition Facts

Serving Size 1 clove

 

Amount Per Serving

Calories from Fat 0Calories 4

 

% Daily Values*

Total Fat 0.02g  0%

   Saturated Fat 0.003g 0%

   Polyunsaturated Fat 0.007g

   Monounsaturated Fat 0g

Cholesterol 0mg 0%

Sodium 1mg 0%

Potassium 12mg

Total Carbohydrate 0.99g 0%

   Dietary Fiber 0.1g 0%

   Sugars 0.03g

Protein 0.19g

 

Vitamin A 0%  Vitamin C 2%

Calcium 0%  Iron 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Nutrition Values are based on USDA Nutrient Database SR18

 

Century Farms International, Inc.

10957 NW 123rd Street Medley, FL 33178

Office: 305-436-7971   Fax: 305-436-7968