Comparative Analysis of Nutritional Composition and Antimicrobial Properties of Organically and Chemically Cultivated Garlic (Allium sativum)

This study compared the nutritional composition and antimicrobial properties of organically and chemically grown garlic. Organic garlic was found to have significantly higher levels of bioactive elements, with 161,879.31 mg/kg of protein and 13.64% allicin content, compared to 123,047.28 mg/kg of protein and 11.25% allicin in chemically grown garlic. Additionally, organic garlic had higher sodium levels and demonstrated greater antimicrobial activity against Salmonella typhi and Staphylococcus aureus. The results suggest that organic cultivation enhances the nutritional and antimicrobial properties of garlic, highlighting the benefits of organic farming for food quality and safety.