Nutritional value
Comparison of nutrient content of black garlic and garlic
Black garlic has a water content of 53.6g per 100g, heat 1100KJ, carbohydrate 41.4g, protein 10.4g, fat 5.1g, calcium 13mg, iron 2.1mg, magnesium 52mg, sodium 36mg, potassium 930mg, zinc 1.4mg, vitamin B6 10.726mg , vitamin B2 0.126mg, niacin 10.048mg and so on.
Features
Black garlic also has many functions such as eliminating fatigue, improving physical strength, solving constipation, protecting the liver, improving prostate activity, and promoting sleep.
Functional food
Black garlic is the best anti-cancer food. Since ancient Egypt, garlic has been praised for its special effects to nourish and relieve fatigue. In the Designer Foods Program published by the National Cancer Institute in 1990, garlic was listed as the most effective in preventing cancer. The first of the most common anti-cancer foods. At the same time, it can reduce excess cholesterol and sugar in the blood, and can also adjust the gastrointestinal motility.
Sweet and sour taste
The palate is soft, sweet and sour, non-irritating, black garlic, without the unique flavor of garlic, but with a rich aroma that can evoke appetite. In order to keep the garlic grain a lot of moisture, it is kept in a damp state during the whole process, and its appearance is similar to the fruit. This is because after a long period of fermentation and ripening, the protein contained in the garlic is decomposed into amino acids, the carbohydrate is decomposed into fructose, and the alliin contained in the garlic is completely retained.
Therefore, black garlic tastes sweet and sour, delicious, and can also be eaten as a snack or dessert. The results of food analysis showed that the content of amino acids as a delicious ingredient increased by 2.5 times that of ordinary garlic.
Black garlic is as soft as jelly after eating in the mouth, and has not eaten the unique smell after raw garlic, and does not cause bad stimulation to the stomach.
Through fermentation, the medicinal effect of garlic is further enhanced. After fermenting and ripening, the black garlic has a health effect that is far above the ordinary garlic. In particular, its powerful adjustment of blood circulation and antioxidant power. Although these effects can be achieved with ordinary garlic, in the process of fermenting and ripening, black garlic has produced a new composition based on the strength of the original ingredients, and its health effect has become more powerful.
Disinfection
Sterilize and build a disease prevention wall
The allicin contained in black garlic has a broad-spectrum antibacterial effect, and it has a killing effect on dozens of epidemic viruses and various pathogenic microorganisms. The bactericidal component is mainly allicin, and a white oleaginous liquid "sulfurized propylene" [(CH2CH2 H2)2S]. This kind of allicin can kill typhoid bacillus, dysentery bacillus, influenza virus, etc. in an instant even if it is diluted 100,000 times. The volatile substances, leachate and allicin of black garlic have obvious inhibition or killing effect on various pathogenic bacteria in the test tube. These sulfur-containing compounds also have a strong inhibitory and killing effect on spoilage fungi, and their action intensity is equivalent to or even stronger than the chemical preservatives benzoic acid and sorbic acid, which is the most antibacterial effect among the natural plants found so far. The bactericidal ability is 10 times that of penicillin. [1]
Strong antioxidant capacity
The essence of human aging is to be oxidized, and the super anti-oxidation function of black garlic is the main reason why it can produce very good effects on many diseases, and it is also very good for diseases that cause weakening of body function. Health care role. Anti-aging, antioxidant capacity is 39 times that of ordinary garlic.
Enhance immune function
Experiments have shown that the fat-soluble volatile oil in black garlic can significantly increase the phagocytic function of macrophages and enhance the immune system. Allicin has the function of activating cell membrane composed of glycolipids, which can improve its permeability, strengthen the metabolism of cells, improve vitality, and strengthen the body's immunity. Both lysine and serine have the function of improving immunity, and vitamin C can also enhance the body's immunity. The zinc contained in black garlic is involved in the synthesis of hormones and improves the body's immunity.
Regulate blood sugar levels
Black garlic can affect the synthesis of glycogen in the liver, reduce its blood sugar levels and increase plasma insulin levels. Among them, allicin can lower the blood sugar level of normal people, and black garlic also contains S-methylcysteine ​​sulfoxide and S-allyl cysteine ​​sulfoxide, which contains sulfide to inhibit G-6. -P enzyme NADPH, to prevent insulin damage, has hypoglycemic effect. Allyl disulfide in black garlic also has this effect. The alkaloids contained in black garlic also have blood sugar lowering ingredients, increase insulin function, and more importantly, it has no effect on normal blood sugar levels. Glycine lowers blood sugar levels in the blood and prevents diabetes. Isoleucine has the function of promoting insulin secretion and regulating blood sugar.
In the animal experiment, the researchers used 25g black garlic juice to feed the rabbits for glucose tolerance test. The maximum blood sugar drop of the black garlic group was 12.4%±1.2%, and the distilled water control group was 1.8%±0.5%, indicating black garlic. It has a significant effect on the control of blood sugar.