Did you know that the benefits of black garlic are greater than those of ordinary garlic? We discover what black garlic is, what qualities it brings and what are its most important properties.
The black garlic is common garlic subjected to a natural fermentation process or maturation that gives the color, texture and flavor that characterizes it. During this process the white garlic is subjected to the necessary temperature, humidity and time conditions until it reaches maturity.
At first glance, the shape of the head and the garlic cloves are the same as that of common garlic. However, when we observe it, we can see how on the outside it is a bit more toasted in color and when we peel the garlic clove we will verify that it is totally black.
Another difference with ordinary garlic is that due to the process it is subjected to, 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 flavor, it is softer, less intense than common garlic, somewhat fruity, and it is easier to digest, especially for people who tend to repeat its flavor, so it is not indigestible at all, nor does it leave bad breath.
The most important benefits of black garlic
The difference between garlic itself and 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 regular garlic, it surpasses them.
It has been widely used since ancient times in Asian cuisine, and its use is becoming more widespread and known.
Helps to strengthen the immune system
In the same way that it happens with common garlic, black garlic is very useful when it comes to boosting our immune system in a totally natural way, so it becomes an excellent option when we need to strengthen and increase our defenses.
Especially its consumption is recommended in the autumn and winter months and in seasonal changes, 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.
Helpful for lowering cholesterol and triglycerides
In case of having high cholesterol and also high triglyceride levels, the regular consumption of black garlic is suitable 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 briefly mentioned 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 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 to you? The truth is that black garlic is a wonderful natural energizer, very useful for athletes, high performance athletes and students.
Ally 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 suitable when suffering from emotional problems, as it helps to combat them naturally.
We can use black garlic to season different dishes, to dress sauces and also to taste it spread on bread, on toast.
Nutritional properties of black garlic to consider
- Very rich in proteins: they help regenerate and manufacture our tissues.
- High content of vitamin C: essential nutrient with recognized antioxidant action.
- High amount of antioxidants: useful to reduce and neutralize the action of free radicals, as well as delay cellular aging.
How to eat black garlic:
The most advisable thing is to consume between 1 to 3 cloves of black garlic daily, preferably in the morning before breakfast and always away from sleeping hours.
On the other hand, in addition to consuming it raw or cooked, it is possible to add it to cakes and bread, and eat it in the same way as if it were a paste.
