The bulb of garlic consists of 84% water, 13.5% organic and 2% inorganic matter. The leaves of garlic consist of 87% water, 11.5% organic matter and 2% inorganic matters. The smell and taste of the garlic cause due to the large amount of sulfur compound in it. The sulfur in garlic turns it to green or blue during picking and cooking. Whenever we chop or chew garlic the compound of sulfur break down. These compounds responsible for the hot taste and strong smell of garlic. In the process of cooking Allicin component removed from garlic and mellowing its spiciness.