Garlic powder

Garlic powder is dehydrated garlic, so the fructans arrive several times concentrated in a teaspoon. It is not an alternative to fresh garlic for anyone avoiding it - it is the same compound with the water removed. Infused oil is the substitute; powder is not.

Same reason as the FODMAP level: dehydration removed the water and left the fructans, so a teaspoon of powder carries what several cloves would. Drying is done warm rather than hot, below the temperature at which the chains start to break, which is why the powder concentrates rather than destroys.

Dehydrated garlic is more concentrated per gram than the fresh clove, and it is measured by the spoon rather than the clove — both push the dose up. Paterson's spice assay gives a salicylate ceiling for the class and no figure for any one spice, so this level is an ordering.

Garlic powder is dehydrated garlic, where the sugars concentrate with everything else. Spices are used in pinches, so even a concentrated fructose content arrives in an amount too small to matter - the fructans in alliums are the more relevant question.

Garlic powder is dehydrated garlic ground fine, so a teaspoon stands for a whole clove or more. Garlic itself takes up very little nickel, which is what keeps the powder here. The nickel here follows a study of SPICES that analysed the powder directly instead of digesting it first.

Garlic powder is dehydrated garlic, so whatever the clove carries is concentrated by the water it lost - and it is still used by the half-teaspoon. Nobody eats a hundred grams of a spice. The level here reflects the portion: the oxalate is concentrated in the jar and negligible on the plate, and both are true at once.