Black garlic: benefits and properties
Did you know that the benefits of black garlic are greater than those of common garlic? We discover what black garlic is, what qualities it contributes and what its most important properties are.
Black garlic is the common garlic subjected to a natural fermentation process or maturation that gives it the color, texture, and flavor that characterizes it. During this process, the white garlic is subjected to temperature, humidity and time conditions necessary to reach maturity.
At first glance, the shape of the head and garlic cloves are the same as that of common garlic. However, when we look at it, we can see that on the outside it is a bit more toasted in color and when peeling the garlic clove we will check that it is totally black.
Another difference with common garlic is that due to the process it undergoes, not only does the color change it also softens it to the point that it acquires the texture of pasta and we can easily spread it on a piece of bread or piece of sponge cake.
As for the taste is softer, less intense than common garlic, something fruity, and it is easier to digest it, especially for people who often repeat their flavor, so it is not indigestible, nor does it leave bad breath.
The most important benefits of black garlic
The difference of garlic in itself with black garlic is that the latter increases the antioxidant properties and is a good source of natural proteins. Black garlic not only retains the same medicinal and nutritional properties as ordinary garlic but also exceeds them.
It is widely used since ancient times in Asian cuisine, and each time its use is being more widespread and known.
It helps to strengthen the immune system
In the same way that happens with common garlic, black garlic is very useful when it comes to strengthening our immune system in a totally natural way, so it becomes an excellent option when we need to strengthen and increase the defenses.
Especially its consumption is recommended in the months of autumn and winter and in the changes of season, times of the year when our defenses tend to weaken a bit. However, due to its incredible nutritional wealth, it is advisable to consume it regularly throughout the year.
Useful for reducing cholesterol and triglycerides
In case of having high cholesterol and also high levels of triglycerides, regular consumption of black garlic is adequate to reduce high levels of fats in the blood, making it an excellent natural option when it comes to preventing arteriosclerosis.
Amazing antioxidant benefits
As we mentioned briefly in the previous lines, black garlic stands out for containing more antioxidants than ordinary garlic. This means that it is an excellent food to reduce the action of free radicals, delaying cellular aging and helping us to prevent chronic and serious diseases.
A good natural energizer
Believe it or not, if you need an extra supply of energy, did you know that black garlic can become your ally, and be of great help? The truth is that black garlic is a wonderful natural energizer, very useful for athletes, high-performance athletes, and students.
Allied against stress, anxiety, and depression
Black garlic is rich in certain essential nutrients useful in case of anxiety, stress, and depression, so a regular consumption of this food is especially appropriate when you suffer an emotional problem, helping to combat them naturally.
Black garlic can be used to flavor different dishes, to flavor sauces and also to taste it spread on bread, on toast.
Nutritional properties of black garlic to consider
Very rich in proteins: they help to regenerate and manufacture our tissues.
The high content of vitamin C: essential nutrient with recognized antioxidant action.
The high amount of antioxidants: useful to reduce and neutralize the action of free radicals, as well as to delay cellular aging.
How to eat black garlic
The most advisable is to consume between 1 to 3 cloves of black garlic daily, preferably in the morning before breakfast and always away from sleep schedules.
On the other hand, in addition to consuming it raw or cooked it is possible to add it to biscuits and bread, and eat it in the same way as if it were a paste.