Ground (dehydrated) garlic retains all the beneficial nutritional properties of ordinary garlic. In 100 grams of powder-a high proportion of carbohydrates (up to 73 grams), minerals (sodium, potassium, magnesium, calcium and iron), saturated fats and unsaturated acids, vitamins A, C, D, B6 and B12. In powdered garlic minimum protein, dietary fiber and sugar, almost completely absent harmful to the body TRANS fats and cholesterol. Thus, the cellular composition of powdered garlic significantly different: cells of whole garlic contain alliin and enzyme alicense that when ground cloves, mixed and stored in the powder in the form of allicin – a valuable organic compounds (essential oils), giving garlic its "brand" pungent smell and taste, disinfectant, antiviral and antiseptic properties. Allicin is chemically unstable, oxidizes quickly and disappears during heat treatment.