Fresh or crushed garlic also affords the sulfur-containing compounds.

http://en.wikipedia.org/wiki/Garlic

Fresh or crushed garlic also affords the sulfur-containing compounds alliin, ajoene, diallyl polysulfides, vinyldithiins, S-allylcysteine, and enzymes, B vitamins, proteins, minerals,saponins, flavonoids, and Maillard reaction products, which are not sulfur-containing compounds.