The benefits of aged black garlic are great and amazing, it is a new type of food to be added to the menu of the experiment, black garlic, fermented garlic, which is the latest trend in the food industry, as it is healthy, and makes any meal more than satisfying.
Here we present the ways of using this versatile ingredient, and the benefits that you will gain from its lobes.
What is black garlic
Ordinary garlic is aged until its lobes turn black and become soft, with a viscous texture similar to roasted garlic. This is done by placing garlic in a damp place at a low temperature for several weeks, facilitating chemical changes of flavor such as amino acids and naturally occurring sugars fermentation.
The Black color comes from the production of a compound called melanoidin.
Black garlic is rich in phytonutrients and other disease-resistant compounds, and it has been noted that this garlic has many other health benefits:
- Contains anti-inflammatory properties
- Supports immune Jazz
- Improves cardiovascular function
- It has anti-cancer properties.
- It's true that black garlic is low in allicin, but it's still rich in antioxidants.
- Few calories, so it's a great way to add delicious flavor without the extra calories