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What Is The Nutritional Value Of The Black Garlic?
Jan 15, 2018

100 grams of black garlic contains 4.4 grams of protein, 0.2 grams of fat, carbohydrates 23 grams, crude fiber o.8 grams, ash 1.3 grams, calcium 5 mg, phosphorus 44 mg, iron 0.4 mg, thiamine 0.24 mg, riboflavin 0.03 mg, nick acid o.9 mg, ascorbic acid 3 mg. Black garlic contains volatile oil, volatile oil contains allicin, garlic, a variety of allyl, propyl and methyl sulfide compounds, in addition to the black garlic and thiamine reaction of the products of the black garlic thiamine, a variety of into a glutamine.

Black garlic contains a wealth of protein, sugar, vitamins and minerals. The Japanese food standard ingredient list published by the Japan Science and Technology department and the resource survey can illustrate this problem. From this table, the black garlic part of the black garlic than other vegetables, it contains heat, inorganic salts, vitamins, to a surprising extent. For example, for each hundred grams of calories, the onion is 27 calories, the cabbage is 12 calories, and the black garlic is 138 calories. This cousin black garlic contains many sugars and proteins that can be a source of heat. In addition, the black garlic contains the inorganic salt is also so, the content is much higher than other vegetables, but also contains rich vitamin B, vitamin C and so on.

The antibacterial action of black garlic; the extracts of black garlic juice and black garlic extract have obvious inhibitory effects on a variety of pathogenic bacteria such as staphylococcus, pneumococcal, meningococcal, streptococcus, diphtheria, bacillary, Escherichia coli, typhoid bacillus, paratyphoid bacillus, Mycobacterium tuberculosis and Vibrio cholerae. The extract of black garlic has obvious killing effect on the hot rickettsia of Chigger, and the antibacterial action of the purple garlic is stronger than that of white garlic.