Answer :Lynne M. Ausman, DSc, director of the Biochemical & Molecular Nutrition Program at Tufts Friedman School, says most powdered spices and herbs are simply dehydrated and then ground. If that is the method used, this type of garlic would be no different than eating a regular clove of garlic, with the possible loss of some of the micronutrients that are susceptible to heat and air. The phytonutrients (antioxidants and anticancer compounds) present in garlic should still be there. There would be a loss of some of the water-soluble vitamins-for example, vitamin C, which degrades by exposure to water, air and heat. But most people dont consume garlic for that property.
