Black garlic is a food obtained by fermenting fresh garlic. So how does it taste? This is the problem that we are going to introduce to you today, let's take a look at this problem.
Black garlic tastes soft, sweet and sour without stimulation, no garlic unique taste, but send out can trigger the appetite of the rich fragrance. In order for the garlic to retain a lot of water, all the production process to maintain a moist state, it looks like dried fruit. This is because after a long period of fermentation and ripening, the proteins contained in garlic are broken down into amino acids, carbohydrates are broken down into fructose, and the allicin contained in garlic is completely preserved.
The acid content of Black garlic is 2.5 times higher than that of normal garlic.
Black garlic is as soft as jelly when eaten in the mouth, and has no characteristic odor after eating raw garlic, and will not produce adverse stimulation to the intestines and stomach at the same time. The black garlic is sweet and sour, delicious and can be eaten as a snack or dessert.
Through the above introduction, you can understand that this is a very good product, good taste, and high nutritional value.
Everybody knows, the excitant of normal white garlic is very big, weaker to gastric function person, can fear to cause harm to gastric wall because of edible overmuch. However, the reason why black garlic converts allicin, which is the cause of stimulation, into s-allyl cysteine, which has no odor and low stimulation, does not need to worry about damage to the gastric wall. Of course, don't worry about the bad smell after eating.