Is Pickled Garlic Better Than Raw? All Info

Disclaimer: Always consult with a healthcare professional or a registered dietitian before making significant dietary changes, especially if you have specific health concerns or conditions.

Garlic is a powerhouse of health benefits, whether consumed fresh or pickled. Both forms have their own unique advantages, making it essential to understand their differences to make an informed choice based on your health goals, especially if you’re aiming for weight loss.

Is consuming pickled garlic as good as raw garlic? During the pickling process, some nutrients may be lost, especially if high-heat pasteurization is involved. However, pickled garlic can still retain some of its original nutrients. Allicin Content: Allicin is a compound responsible for many of garlic’s health benefits.

34 Pickled Garlic Health Benefits Most People Don’t Know

Pickled Garlic vs. Raw Garlic: A Comparison

1. Flavor and Taste:

Raw Garlic: Intense and pungent, raw garlic can be overpowering for some taste buds.
Pickled Garlic: Pickling mellows the taste, making it more palatable, appealing to those who find raw garlic too strong.

2. Allicin Content:

Raw Garlic: Contains higher levels of allicin, a compound known for its potential health benefits, including anti-inflammatory and antibacterial properties.
Pickled Garlic: Allicin content may be reduced due to the pickling process, affecting its potential health benefits.

Does pickled garlic work as an antibiotic? Pickled garlic combines the extraordinary power of a natural antibiotic and probiotic, so it should stay in our diet for good. It is also milder in taste and less irritating to our stomach than its fresh counterpart.

Does pickling garlic destroy allicin? Interestingly, some research suggests that allicin could help enhance the function of your immune system and may offer some protection against conditions like heart disease and cancer. However, studies show that roasting, boiling, heating, or pickling garlic can significantly reduce its allicin content.

3. Digestibility:

Raw Garlic: Some individuals may experience digestive discomfort or indigestion when consuming raw garlic, especially in large quantities.
Pickled Garlic: The pickling process can make garlic easier to digest for some people.

Does vinegar destroy allicin? Acid, such as that present in vinegar or lemon juice, also denatures allinase, preventing allicin being made. So when making a garlic vinaigrette, it’s more effective to crush or mince the garlic onto a chopping board, and give it a few seconds for the allicin compound to form, before adding to the dressing mix.

4. Gut-Friendly Properties:

Raw Garlic: Acts as a prebiotic, supporting the growth of beneficial gut bacteria, aiding in digestion and overall gut health.
Pickled Garlic: While some prebiotic properties may be retained, the fermentation process may alter its effects on gut health compared to raw garlic.

What is the healthiest way to consume raw garlic? Raw garlic on an empty stomach “Allicin gets diluted when cooked, so the ideal way to ingest garlic is to eat it raw and on an empty stomach,” says Dr Prasad. Therefore, consuming raw garlic with a glass of water is the greatest way to promote heart health and manage diabetes while retaining the most nourishment.

5. Antioxidant Levels:

Raw Garlic: Contains a higher concentration of antioxidants, which can help combat free radicals and potentially support weight loss efforts.
Pickled Garlic: Retains some antioxidants, but the pickling process may lead to a reduction in antioxidant levels compared to raw garlic.

6. Weight Loss Potential:

Raw Garlic: The allicin in raw garlic may support weight loss by potentially aiding in metabolism and fat-burning processes.
Pickled Garlic: While pickled garlic may still offer benefits, the alteration in allicin content might influence its weight loss potential compared to raw garlic.

Can I consume pickled garlic every day? Consuming one to two pickled garlic cloves a day has been shown to have many health benefits. We suggest not consuming more than 2-3 cloves a day to avoid garlic-breath! Eating too many can thin the blood.


In the pursuit of health-conscious choices and weight loss goals, both raw and pickled garlic can be included in your diet. If you prefer a milder taste and easier digestion, pickled garlic might be your go-to option. However, if you’re looking for the highest allicin content and more potent health benefits, raw garlic could be the better choice. Incorporate garlic in your meals mindfully, keeping your health objectives in focus.

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Adila Zakir

Adila Zakir (USA Federal Drug Authority Certified) Studied medical and medical-related business at the same time Overcame search lethargy Worked for medical search and business marketing consultation Expert in medical writing and has special interest in immunity boosting foods.

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