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Antioxidant effect of black garlic
Jan 15, 2018

The content of water in black garlic was 64%, and the water content was slightly less than that of allium and onion.


The content of sugars in 100g black garlic is 34g, which is very high compared with onions and onion. Eating cooked or roasted black garlic will feel sweet, because the black garlic contains sugars such as glucose, fructose, maltose and so on. And the black garlic contains most of the sugar is known as the fruit of the sugar of the chrysanthemum powder structure of the oligosaccharide.


The amount of protein in the black garlic is much higher than that of other vegetables. Moreover, many of the helium-based acids that make up the black garlic protein are essential amino acids that are lacking in the cereal protein.


The content of calcium and iron in black garlic is relatively more, and the elements of selenium, zinc and germanium which can play antioxidant and anti-cancer effect are also rich.


Black garlic has more vitamin content than other vegetables. The vitamin in the black garlic has thiamine (vitamin B1), riboflavin (vitamin B2), vitamin B1, vitamin C, vitamin H and so on. of which, vitamin B. Very rich.

Adenosine acid

Adenosine acid plays a role in preventing blood clotting. Fibrin is the ingredient that can clot blood, and adenosine can stop blood clotting. This ingredient can prevent heart disease, raw black garlic and cooked black garlic contains.

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