Black garlic
Black garlic, also known as fermented black garlic, is made of fresh raw garlic and fermented with skin in the fermentation box for 60~90 days. It can retain the original components of raw garlic, and the content of trace elements in black garlic is higher, the taste is sweet and sour, and there is no garlic flavor.
The nutritional value of black garlic super high and sweet, soft, waxy taste is gradually recognized and recognized by people, is gradually moving towards the people's lives. After eating, there is no garlic odor, it has the effect of anti-oxidation and acid resistance, and has curative effect on diabetes, hypertension, hyperlipidemia, cancer and other diseases.
Chinese name English name
black garlic called the black garlic fermented black garlic, black garlic, black garlic garlic in the main raw material, garlic, garlic is not much preservatives of main nutritional components of black garlic allicin, black edible effect improve sleep, improve constipation, gastrointestinal parasites for relief effect, no side effects of liver storage at room temperature save.
Catalog
1 black garlic and fresh garlic
2 nutritional value
After function
After functional food
After taste sweet and sour
After disinfection
After strong antioxidant capacity
After enhancing immune function
After adjusting the blood glucose level
Making method of discipline
3 suitable population
4 edible methods
5 save method
6 matters needing attention
Black garlic and fresh garlic
Black garlic aka black garlic, black garlic, black garlic fermentation, with fresh raw garlic skin on the fermentation tank of high temperature and high humidity in the fermentation of 60~90 day, let the natural fermented food, it retains the original ingredients of raw garlic, enhance human immunity, restore human fatigue, maintain human health play a huge positive role, and sweet and sour taste after eating garlic, do not get angry, is health food available.
The nutritional value of black garlic is high, the test report of inspection agencies showed that fresh garlic per 100g water 63.8g, sugar 7.2g, protein 5.2g, fat 10.2g, calcium 10mg, phosphorus 12.5mg, iron 1.3mg, vitamin B10.29mg, vitamin B20, niacin, vitamin C, 0.8mg 7Mg, also contains magnesium and other trace elements, these is an essential nutrient. Black garlic water per 100g 43.6g, 13mg, 52mg, calcium, magnesium, sodium, potassium and iron 2.1mg 36mg 930mg, 1.4mg of zinc vitamin B610.726mg, vitamin B20.126mg, niacin, 10.048mg and so on, it can be seen that the black garlic is significantly lower than garlic moisture, fat, trace elements have increased significantly, while the protein and sugar so, at least for garlic vitamin 2 times, therefore, black garlic has rich in human essential nutrients and can improve the function of.
Black garlic contains 53.6g of moisture, 1100KJ, 41.4g, 10.4g, 5.1g, 13mg, 2.1mg, 52mg, 36mg, 930mg, 1.4mg, B6 10.726mg, vitamin B2 0.126mg, niacin 10.048mg and so on in 100g.
Function
Black garlic has many functions, such as eliminating fatigue, improving physical strength, solving constipation, protecting liver, improving the activity of prostate, promoting sleep, etc...
Black garlic is the best anticancer food. From ancient Egypt, that is because of garlic nourishing the body and relieve the effects of fatigue and food being respected, which is published in the 1990 U.S. National Cancer Research "Designer Foods Program" in the most effective and garlic for cancer prevention is listed in the 48 common anti-cancer foods first. At the same time, it can reduce the excess cholesterol and sugar in the blood, also can adjust the peristalsis of the stomach and intestines.
Soft, sweet and sour is no stimulation, black garlic, no peculiar smell of garlic, but exudes aromas can evoke appetite. In order to keep a lot of moisture in garlic granules, the whole process is kept moist, and its appearance is similar to preserved fruit. This is because of the long time of fermentation and processing the protein contained in garlic has been broken down into amino acids, carbohydrates are decomposed into fructose, and retain the integrity of the garlic contains alliin.
So the black garlic taste sweet and sour, delicious, can be eaten as a snack or dessert. The results of food analysis showed that the content of amino acids in delicious garlic was 2.5 times higher than that of common garlic.
The black garlic is eaten as soft as jelly, and it does not have the peculiar smell of raw garlic after eating, and it does not produce bad stimulation to the stomach and intestines.
Through fermentation, the medicinal effect of garlic is enhanced. It is far superior to the ordinary garlic on health effects have after fermentation and processing black garlic. Especially its powerful adjustment of blood circulation effect and antioxidant capacity. Although these effects of ordinary garlic can also be achieved, but in the process of fermentation of black garlic in the process of strengthening the original inherent strength of the ingredients, but also produce a new component, its health effect becomes more powerful.
Sterilization
Allicin contained in black garlic has broad-spectrum antibacterial effect, it has dozens of kinds of epidemic viruses and a variety of pathogenic microorganisms have killing effect. The main component of bactericidal effect of allicin is, there is a white oil liquid propylene [(CH2CH2 H2 2S]). This allicin, even diluted 100 thousand times, can kill Salmonella typhi, Shigella flexneri, influenza virus in an instant. Volatile material, black garlic extract and Allicin has obvious inhibitory or killing effects of various pathogenic bacteria in vitro. These sulfur compounds also have strong inhibition and killing effect on the spoilage fungi, and their strength is equivalent to or even stronger than that of chemical preservatives benzoic acid and sorbic acid, which is the most antibacterial one in the natural plants.
Strong antioxidant capacity
The essence of human aging is to be oxidized, and the powerful antioxidant function of black garlic is that it can treat more disease
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