Each garlic clove consists of a tubular, muscular leaf surrounding a light green bud at the base.

An excerpt from the article 20 facts about garlic

Fresh garlic cloves contain approximately 60-65% water, 32% carbohydrates (including inulin), and 5.6-6.45% protein. They also contain vitamins: C, which is the most abundant (up to 31 mg in 100 g), B vitamins (especially B1), PP, and A. Among the minerals, large amounts include potassium, iron, magnesium, and phosphorus, as well as sulfur. Garlic cloves contain a volatile oil with alliin (an organosulfur chemical compound) and the enzyme alliinase, which, when crushed, converts alliin into allicin and pyruvic acid. In addition, garlic oil contains, among others: salicin, phytosterols, spirogenic acid, ammonia, and many smelly alkyl and methyl disulfides and trisulfides (also with antibiotic properties).