Allium neapolitanum (Daffodil Garlic)

Allium neapolitanum (Daffodil Garlic) shares a broadly similar nutritional profile with other wild Allium species, though comprehensive USDA-style nutrient databases for this specific species are limited. Based on available phytochemical and compositional studies: **Macronutrients (per 100 g fresh edible portion, approximate):** • Water: ~85–90 g • Carbohydrates: ~6–9 g (including fructans/fructooligosaccharides serving as prebiotic fiber) • Protein: ~1.5–2.5 g • Fat: ~0.2–0.4 g • Dietary fiber: ~1.5–2.5 g. **Minerals:** • Potassium: ~250–350 mg • Calcium: ~30–60 mg • Phosphorus: ~40–60 mg • Magnesium: ~15–25 mg • Iron: ~1.0–1.8 mg • Zinc: ~0.3–0.6 mg • Manganese: ~0.2–0.4 mg • Selenium: trace amounts, variable with soil. **Vitamins:** • Vitamin C (ascorbic acid): ~15–30 mg (notable antioxidant contributor) • Vitamin B6: ~0.2–0.4 mg • Folate (B9): ~15–30 μg • Thiamine (B1): ~0.05–0.08 mg • Riboflavin (B2): ~0.03–0.06 mg • Vitamin K: trace amounts. **Key Bioactive/Sulfur Compounds:** • Alliin and alliin-derived thiosulfinates (including allicin and methiin): principal organosulfur compounds responsible for characteristic garlic-like aroma; concentrations typically lower than A. sativum but significant (~2–5 mg/g dry weight total thiosulfinates) • S-alk(en)yl-L-cysteine sulfoxides: precursors to volatile sulfur compounds upon tissue disruption by alliinase enzyme • γ-Glutamyl-S-alk(en)yl-L-cysteines: storage forms of sulfur compounds. **Phenolic and Flavonoid Compounds:** • Total phenolics: ~5–15 mg GAE/g dry weight (varies by plant part; leaves generally higher than bulbs) • Quercetin and kaempferol glycosides: detected in leaves and flowers • Ferulic acid, caffeic acid, and p-coumaric acid derivatives: present in moderate concentrations. **Steroidal Saponins:** • Reported in bulbs, including furostanol and spirostanol-type saponins (specific to A. neapolitanum), which may contribute to bioactivity but are not well quantified for dietary intake. **Canthin-6-one Alkaloids:** • Unusual for an Allium species; isolated from this species with demonstrated antibacterial activity (as noted in health benefits); concentrations are low and primarily of pharmacological rather than nutritional interest. **Fructans/Fructooligosaccharides (FOS):** • ~3–8% of dry weight in bulbs, acting as prebiotic dietary fiber supporting gut microbiome health. **Antioxidant Compounds:** • Glutathione (GSH): present in fresh tissues, contributing to endogenous antioxidant defense • Ascorbic acid: significant contributor to total antioxidant capacity • Total antioxidant activity (ORAC or FRAP values) comparable to other wild Allium species. **Bioavailability Notes:** • Organosulfur compounds (allicin, thiosulfinates) are rapidly generated upon crushing/cutting via alliinase activity but are also rapidly degraded; consumption of raw or lightly cooked tissue maximizes intake of intact thiosulfinates • Allicin is poorly bioavailable systemically but active in the GI tract; its metabolites (allyl methyl sulfide, diallyl disulfide) are absorbed and may mediate systemic effects • Phenolic compounds have moderate bioavailability (~5–15% absorption) enhanced by food matrix interactions • Fructans are not digested in the upper GI tract but are fully fermented by colonic microbiota, producing short-chain fatty acids (butyrate, propionate) • Fat-soluble vitamins are minimal; most nutritional value derives from water-soluble vitamins and sulfur bioactives • Cooking reduces thiosulfinate content significantly (up to 50–90% loss with prolonged heating) but may increase bioavailability of some phenolic compounds and minerals through cell wall softening