First of all, we need to know that black garlic is not rotten, it is fermented garlic from raw fresh garlic. And it has other names, such as aged garlic, fermented garlic, black garlic and fermented black garlic.
According to the world nutrition association, after fermentation, the carbohydrates in garlic are decomeposed into fructose and proteins are decomeposed into amino acids, and the content of natural amino acids was increased by more than 3 times, the content of polyphenols was increased by about 5 times, and the activity of SOD was increased by about 10 times. Black garlic contains 43.6g of water, 13mg of calcium, 52mg of magnesium, 2.1mg of iron, 36mg of sodium, 930mg of potassium, 1.4mg of zinc, vitamin B610.726mg and vitamin B20.126mg per 100g. The water and fat content in black garlic is low, trace elements are higher. So, black garlic contains rich composition which human body need to be able to raise functional nutrition. In addition, black garlic contains a special "black allicin" ingredients, unique human antioxidant, anti-vascular aging and anti-allergy, and anti-thrombosis, anti-cancer and many other effects.
Moreover, black and soft fermented garlic is 100% non-additive, tastes sweet and sour. Totally different with the spicy taste of raw garlic.