O black garlic is obtained from conventional garlic, as we know it popularly. However, the difference is that the dark-colored version undergoes a fermentation process. Thus, under a controlled temperature and humidity for a certain period of time, it is fermented.
Also, it is during this process that the color and consistency of the vegetable change, and thus we get black garlic, with a soft texture. This fermentation reduces the flavor and strong smell, which gives the food a sweet taste.
Thus, black garlic can be used in several recipes, such as preparing sauces, seasoning meat, salads or pasta, or to make the famous garlic bread, for example. In addition, it can also be used to flavor olive oils.
Properties of black garlic
It is possible to say that this version of garlic is more nutritious than the "conventional" version, because with fermentation, its properties become even more powerful. Also, black garlic is rich in polyphenols, flavonoids and organosulfur compounds.
Also, it is a food rich in vitamins B, C, and E. Not only that, it is a source of minerals such as calcium, magnesium, and zinc.
Benefits of black garlic
Combats premature aging
As a source of antioxidants, garlic helps fight the action of free radicals in the body, which, among other things, cause premature aging of the skin and body in general.
Read more: Foods that ensure healthy, smooth skin
With its strong antiviral and antifungal action, it helps strengthen immunity, and because it is abundant in antioxidants and vitamins, it works in favor of overall health. Also, thanks to its anti-inflammatory properties, black garlic helps fight disease.
Read also: Foods to boost immunity
Protects heart health
Besides helping with weight loss, it is also an ally of cardiovascular health. How? In short, it helps control and reduce the levels of LDL (bad cholesterol) in the body. Not only that, it works to increase the level of good cholesterol (HDL).
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