Is black garlic better than normal garlic?
The difference between black garlic and garlic:
- Different appearance. Black garlic is black, garlic paper white. Both have the effects of warming the spleen and stomach, anti -stasis, sterilization, and other effects.
- Different nutritional value. The nutritional components of “black garlic” are different. For example, after the fresh garlic is processed into black garlic, the free radical removal capacity is more than 8 times that of fresh garlic, and the antioxidant capacity is improved.
- Compared with fresh garlic, the water content and fat of “black garlic” are significantly reduced, but oligosaccharides and amino acids have improved. During the manufacturing process of “black garlic”, the protein of raw garlic itself will be transformed into the 18 kinds of amino acids necessary for the adult body every day, which is more conducive to absorption and use of the human body.
The benefits of black garlic: - Detoxing intestines: Garlic can effectively inhibit and kill bacterial viruses such as Helicobacter pylori that cause gastrointestinal diseases, remove toxic substances in the gastrointestinal gastrointestinal, stimulate gastrointestinal mucosa, promote appetite, and accelerate digestion.
- Inhibit thrombosis: Garlic can prevent fat deposition in the cardiovascular and cerebrovascular, induce internal fat metabolism inside the tissue, reduce cholesterol, inhibit the aggregation of platelets, reduce the concentration of plasma, increase the dilation of the artery, and promote vascular diastolic.
- Powerful sterilization: The sulfur compounds in garlic have a strange antibacterial anti -inflammatory effect, and have inhibitory and killing for a variety of bacteria, bacteria, fungi, and viruses. kind.
After processing, the black garlic taste is soft, the taste is sweet and sour, and there is almost no spicy and pungent taste, so some people who do not eat garlic are also acceptable.