Determination of some sulfur-containing components and free amino acids in various strains of garlic (13 purchased and 11 cultured specimens) was carried out by various HPLC analyses. Alliin was the most abundant sulfur compound and was followed by cycloalliin, whose content was comparable to that of S-methyl cysteine sulfoxide. Among free amino acids Arg is the most abundant and its content was comparable to that of alliin. The distribution of cycloalliin in the leaf and the bulb with growth of garlic were different from that of alliin.