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.