What is black garlic and why is black garlic black

Black garlic, also known as black garlic, fermented black garlic, is made of fresh raw garlic, with skin in a fermentation box with high temperature and high humidity for 60 90 days, so that it is naturally fermented to make food, to enhance human immunity, restore human fatigue, maintain human health plays a huge positive role, and the taste is sweet and sour, no garlic smell after eating, no fire. There are companies in Shandong that make this product. ]

Black garlic is not actually a special variety of garlic, but a product of a special process of ordinary garlic, and it has a very short history, since the Koreans invented it, only about a decade ago.

Black garlic has many effects and is a health care food.

1. Control and assist in regulating blood sugar;

2. Regulate blood pressure and blood lipid concentration, and clear blood clots;

3. Relieve constipation, promote gastrointestinal peristalsis and digestion;

4. Promote sleep and improve sleep quality;

5. Improve the body's immunity.

Black garlic, also known as fermented black garlic, is a food made of fresh raw garlic and fermented in a fermentation box with skin for 60 to 90 days, which can retain the original ingredients of raw garlic, and the trace element content in black garlic is higher, the taste is sweet and sour, and there is no garlic and plum taste.

The super high nutritional value of black garlic and the taste of "sweet, soft and glutinous" are gradually being recognized and recognized by people, and are gradually moving towards people's lives. There is no garlic odor after eating, it has the effect of antioxidant and anti-oxidation, and is also effective for diabetes, hypertension, hyperlipidemia, cancer and other diseases. The blackening of white garlic is caused by the decomposition of the protein of white garlic into amino acids during the fermentation process, which is caused by the disturbance of the spine, and the nutrients of white garlic are more convenient for the human body to absorb after fermentation.

The fact that black garlic does not have the spicy taste of white garlic is due to the fact that the carbohydrates in white garlic are converted into fructose, so it tastes sweet and sour, and has an excellent taste.

1. The use of black garlic is antioxidant and anti-oxidation;

2. Black garlic (black garlic), also known as fermented black garlic, is a food made of fresh raw garlic and fermented in the fermentation box with skin for 60-90 days, which can retain the original ingredients of raw garlic, and the trace element content in black garlic is higher than that of Hu Hu, and the taste is sweet and sour, without garlic taste.

3. The ultra-high nutritional value of black garlic and the taste of "pure residue blocking sweetness, softness and glutinousness" are gradually being recognized and recognized by people, and are gradually moving towards people's lives. There is no garlic odor after eating, it has the effect of antioxidant and anti-oxidation, and it is also effective for diabetes, hypertension, hyperlipidemia, cancer and other diseases.

1. The taste is different:

Garlic is spicy, and it has a very serious odor after eating, and black garlic is sweet and sour, and there is no taste after eating.

Garlic is grown, and black garlic is processed from garlic.

3. Different nutritional values:

Garlic contains seven essential nutrients that the body needs, such as protein, minerals, carbohydrates, etc. It contains 17 kinds of amino acids, or 8 kinds of essential amino acids, and the arginine content is the highest, followed by glutamic acid jujube. Black garlic can retain most of the original ingredients of garlic, and the content of trace elements in black garlic is higher and the taste is better.

In comparison, black garlic has a higher nutritional value.