摘要：The aim of the study was to determine the proximate composition and antioxidant content of the leaves, stems and bulbs of wild garlic. The composition of the edible organs of wild and common garlic was compared as well. Wild garlic was shown to be a valuable source of nutrients and antioxidants. The leaves had the highest nutritional value, followed by the stems and finally the bulbs. The leaves were the best source of protein, fat, vitamin C, magnesium, potassium, phosphorus and manganese. The leaves of wild garlic had the highest antioxidant activity, due to their high content of ascorbic acid, glutathione and phenolic compounds. Significant differences were found in the chemical composition of the two species. Common garlic contained more dry matter, ash, protein, fat, available sugars, and vitamin C, and had higher antioxidant activity than wild garlic. Only the content of phenolic compounds was higher in wild garlic.
