Black garlic has a very high nutritional value. The inspection report of the inspection institution shows that fresh garlic has 63.8g of water per 100g, sugar 7.2g, protein 5.2g, fat 10.2g, calcium 10mg, phosphorus 12.5mg, iron 1.3mg, vitamin B10. 29mg, vitamin B20, niacin 0.8mg, vitamin C7mg, in addition to magnesium and other trace elements, these are indispensable nutrients for the human body. And black garlic per 100g water content 43.6g, calcium 13mg, magnesium 52mg, iron 2.1mg, sodium 36mg, potassium 930mg, zinc 1.4mg vitamin B610.726mg, vitamin B20.126mg, niacin 10.048mg, etc., it can be seen Black garlic has significantly lower water and fat than garlic, and trace elements are significantly improved, while protein, sugar, and vitamins are at least twice as high as garlic. Therefore, black garlic has abundant human body and can improve functions. Nutritional ingredients. Nutritional value Black garlic and garlic nutrient content comparison of black garlic per 100g water content 53.6g, heat 1100KJ, sugar 41.4g, protein 10.4g, fat 5.1g, calcium 13mg, iron 2.1mg, magnesium 52mg, sodium 36mg, potassium 930 mg, zinc 1.4 mg, vitamin B 610.726 mg, vitamin B 20.126 mg, niacin 10.048 mg, and the like.
Monday, September 9, 2019
Black Garlic
Black garlic, also known as black garlic, fermented black garlic, black garlic, is made from fresh raw garlic, which is fermented in a high-temperature and high-humidity fermentation tank for 60 to 90 days, allowing it to be naturally fermented. On the basis of the original ingredients and functions of raw garlic, the anti-oxidation and anti-acidification effects of raw garlic are increased by several tens of times, and the protein of raw garlic itself is transformed into 18 kinds of amino acids necessary for daily human body, and then quickly Absorption, which has a great positive effect on strengthening human immunity, restoring human fatigue and maintaining human health, and is sweet and sour, has no garlic after eating, does not get angry, and is a quick-acting health food. We know that garlic itself is a very good health food, and the role of black garlic is even more amazing. It has very significant preventive effects on diabetes, high blood pressure, high blood fat and cancer.
Black garlic has a very high nutritional value. The inspection report of the inspection institution shows that fresh garlic has 63.8g of water per 100g, sugar 7.2g, protein 5.2g, fat 10.2g, calcium 10mg, phosphorus 12.5mg, iron 1.3mg, vitamin B10. 29mg, vitamin B20, niacin 0.8mg, vitamin C7mg, in addition to magnesium and other trace elements, these are indispensable nutrients for the human body. And black garlic per 100g water content 43.6g, calcium 13mg, magnesium 52mg, iron 2.1mg, sodium 36mg, potassium 930mg, zinc 1.4mg vitamin B610.726mg, vitamin B20.126mg, niacin 10.048mg, etc., it can be seen Black garlic has significantly lower water and fat than garlic, and trace elements are significantly improved, while protein, sugar, and vitamins are at least twice as high as garlic. Therefore, black garlic has abundant human body and can improve functions. Nutritional ingredients. Nutritional value Black garlic and garlic nutrient content comparison of black garlic per 100g water content 53.6g, heat 1100KJ, sugar 41.4g, protein 10.4g, fat 5.1g, calcium 13mg, iron 2.1mg, magnesium 52mg, sodium 36mg, potassium 930 mg, zinc 1.4 mg, vitamin B 610.726 mg, vitamin B 20.126 mg, niacin 10.048 mg, and the like.
Black garlic has a very high nutritional value. The inspection report of the inspection institution shows that fresh garlic has 63.8g of water per 100g, sugar 7.2g, protein 5.2g, fat 10.2g, calcium 10mg, phosphorus 12.5mg, iron 1.3mg, vitamin B10. 29mg, vitamin B20, niacin 0.8mg, vitamin C7mg, in addition to magnesium and other trace elements, these are indispensable nutrients for the human body. And black garlic per 100g water content 43.6g, calcium 13mg, magnesium 52mg, iron 2.1mg, sodium 36mg, potassium 930mg, zinc 1.4mg vitamin B610.726mg, vitamin B20.126mg, niacin 10.048mg, etc., it can be seen Black garlic has significantly lower water and fat than garlic, and trace elements are significantly improved, while protein, sugar, and vitamins are at least twice as high as garlic. Therefore, black garlic has abundant human body and can improve functions. Nutritional ingredients. Nutritional value Black garlic and garlic nutrient content comparison of black garlic per 100g water content 53.6g, heat 1100KJ, sugar 41.4g, protein 10.4g, fat 5.1g, calcium 13mg, iron 2.1mg, magnesium 52mg, sodium 36mg, potassium 930 mg, zinc 1.4 mg, vitamin B 610.726 mg, vitamin B 20.126 mg, niacin 10.048 mg, and the like.
What happened in black garlic?
The popularity of black garlic is not due to changes in the taste of the flavor, but as a "functional food." There are many antioxidants in garlic, such as S-allyl cysteine and various polyphenolic compounds. These substances show good antioxidant properties in chemical tests as well as in cell experiments, and some have shown various "health functions" in animal experiments. As a result, these ingredients are made into a variety of "dietary supplements" for sale.
The experiment found that the content or activity of these substances increased greatly after the fresh garlic became black garlic. The test indicators selected by different research institutes are not the same, and the increase ranges are different, but generally show a large increase. For example, it has been reported in the literature that the content of alliin is increased by 5-6 times. There are also literature that detect "superoxide dismutase activity", "catalase scavenging activity" and polyphenol content, which are increased by 13 times, 10 times and 7 times, respectively.
Fresh garlic turns into black garlic, why does it cause such a dramatic increase in these ingredients? There are three main mechanisms in the literature: First, some of these ingredients are tightly bound to other substances in fresh garlic, and they are released during prolonged heating. Second, there are some reductions or inhibitions in fresh garlic. The enzymes that are active in these substances lose their activity during the production of black garlic, so the activity of these substances increases. Third, in the process of browning, simple polyphenols form polyphenol complexes, and the latter have antioxidant activity. Sex is much stronger - in black tea, the formation of theaflavins in the black tea leads to a significant increase in antioxidant activity, which is a similar example.
发送反馈
历史记录
The experiment found that the content or activity of these substances increased greatly after the fresh garlic became black garlic. The test indicators selected by different research institutes are not the same, and the increase ranges are different, but generally show a large increase. For example, it has been reported in the literature that the content of alliin is increased by 5-6 times. There are also literature that detect "superoxide dismutase activity", "catalase scavenging activity" and polyphenol content, which are increased by 13 times, 10 times and 7 times, respectively.
Fresh garlic turns into black garlic, why does it cause such a dramatic increase in these ingredients? There are three main mechanisms in the literature: First, some of these ingredients are tightly bound to other substances in fresh garlic, and they are released during prolonged heating. Second, there are some reductions or inhibitions in fresh garlic. The enzymes that are active in these substances lose their activity during the production of black garlic, so the activity of these substances increases. Third, in the process of browning, simple polyphenols form polyphenol complexes, and the latter have antioxidant activity. Sex is much stronger - in black tea, the formation of theaflavins in the black tea leads to a significant increase in antioxidant activity, which is a similar example.
发送反馈
历史记录
Subscribe to:
Comments (Atom)