What are the benefits of black garlic?
A bulb of garlic a day won’t fail to keep the doctor at bay, especially if that garlic has been fermented for a couple of weeks so it turns black! But it’s probably not that appetising – unless it’s mixed with a whole load of other nutritious ingredients in one of our Chilli No. 5 sauces.
Black garlic is basically garlic that has been kept in moist conditions at a temperature of 140 degrees Fahrenheit for at least two weeks. It is widely used in Pan Asian countries for its unique texture and taste, but also because of the huge benefits of eating black garlic, which has double the nutritious value as regular garlic, already packed full of goodness.
Why is black garlic so good for you?
Garlic contains a germ-busting compound called allicin, along with vitamin B1, B2, B3, B6, folate, magnesium, phosphorus, sodium, zinc, iron, manganese, calcium, all of which make garlic a great tonic. But black garlic’s health benefits are even greater due to the phytonutrients which happen after the fermentation process.
The benefits of eating black garlic include weight loss, improving heart health and reducing the risk of heart attacks and strokes, boosting immunity and brain development.