The purpose of this study was to assess the proximate composition, phytochemical and mineral element profile of garlic, providing insight into its possible culinary uses and health advantages. The results obtained for proximate analysis of Allium sativum (garlic) showed carbohydrates (62± 0.95%), crude fibre (1.66± 0.03%), ash (3.01 ± 0.14%), crude fat (6.05±0.78%), protein (15.37 ±1.71%) and moisture (10.62±0.69%). The results showed that Allium sativum has a high carbohydrate content and low value of moisture content indicating a longer shelf life. The phytochemical screening of Allium sativum showed the presence of alkaloid, flavonoid, phenolics, terpenoids, saponin, glycoside, steroids and the absence of tannin. The mineral elements analyses showed the presence of zinc (0.52mg/kg), phosphorus (9.01mg/kg), potassium (7.07mg/kg), calcium (20.23mg/kg) and magnesium (5.4mg/kg). This study revealed that Allium sativum contained nutrients that have the benefits of improving health conditions and ameliorating diseases.