It is said that the benefits of black garlic are much more beneficial while the benefits of garlic are endless. What are the benefits of black garlic, which is quite good in taste and odor for those who can not consume white garlic? Where and how is black garlic produced? What are the differences between white garlic and black garlic?
What is black garlic? Where is it grown?
The unique black garlic found in Kastamonu Taşköprü is called ‘the source of long life’ especially in Korea and China. The black garlic does not end with the antioxidant property and the benefit to human health. Black garlic, which is a complete vitamin and mineral deposit, is obtained by drying normal garlic. If you do not like the taste of garlic, you can enjoy the taste of black garlic. Sugar content is higher than other garlic products. You will taste dried fruit.
Black garlic contains B1, B6, C vitamins, calcium, phosphorus, manganese, sulfur, allyl sulfur and oleum allicine. The oleum allcinic substance contained therein is equal to the activity of penicillin. It contains antiseptic, antifungal, antiviral, antioxidant and antibacterial components. Black garlic, an indispensable ingredient in Asian and European cuisines, has a significant effect on cancer as a result of the fermentation process. It lowers the level of cholesterol, protects your body with its antiseptic properties. It is effective against chronic diseases, circulatory system diseases and Alzheimer’s diseases.
How is black garlic produced?
White garlic is dried under certain humidity and temperature conditions for 60 days. As a result, the garlic becomes black, whose teeth are white. The process prepares the ground for making healthier by increasing the proportion of beneficial substance in the garlic. Black garlic is a completely natural source of nutrients, as is the other white garlic.
As a result, alliin and allicin, which determine the sharp smell in the garlic, are diminished, thus losing the unwanted smell and soreness of the taste. If you like the taste of normal garlic, you’ll like black garlic more. The taste of black garlic is almost like a dried fruit. Black garlic, which does not lead to bad breath, has a sweet and smoked taste.
The differences between black garlic and white garlic;
Allicin, an antibiotic and anti-fungal agent found in white garlic, becomes a fermentation result of S-Allyl cysteine (SAC) in black garlic. White garlic is 0.30 mg / gr while black garlic SAC is 5.80 mg / gr. That is about 19-20 times more.
Food Ingredient (100 gr) White Garlic Black Garlic
S-allylcysteine (SAC) 0.30 mg 5,80 mg
Protein 5,8 gr 12,59 gr
Water 66.6 gr 36.5 gr
Fiber 3,35 gr 4.93 gr
Energy 55 kcal 893 kcal
Carbohydrate 21,27 gr 41,54 gr
Crude Fat 0.65 gr 1 gr
Amino acid 0.38 mg 0.83 mg
Vitamin 3,61 mg 7,1 mg
Phosphorus 0,18 gr 0,25 gr
Calcium (Ca) 14.6 mg 30.1 mg
Sodium (Na) 10.3 mg 63 mg
Zinc (Zn) 0,6 mg 0,9 mg
Magnesium (Mg) 32.4 mg 54.2 mg
Potassium (K) 552 mg 768 mg
Iron (Fe) 0,8 mg 1,5 mg
Copper (Cu) 2 mg 4 mg
Mangan (Mn) 0.26 mg 0.21 mg
What are the benefits of black garlic?
- Strengthens the immune system
- Replace cells
- Contains more antioxidants than white garlic
- Cancer protector
- It is a treatment against vascular stiffness. Maintain cardiovascular health
- Protect brain cells against free radical damage
- Reduce the symptoms of memory disorders
Alzheimer and rheumatoid arthritis are preventive and remedies for chronic diseases and circulatory system diseases.
- Hepatoprotective effect
- Improve diabetes symptoms
- Prevents infections
- Reduces the toxic effect of treatment on chronic kidney disorders
- Prevents and freezes the damage free radicals give to our body and skin
- Increases digestion and circulation
- Helps to regulate blood pressure
- Natural stomach protector
- Helps prevent hyperlipidemia and hyperglycaemia
- Delays aging
- Maintain hair and skin health
- Prevents fatigue
What are the harms of black garlic?
As long as black garlic is not consumed excessively, it does not cause any health problems. However, we recommend that those with different medical conditions and regular medication use also pregnant and lactating mothers should use their doctor’s approval.