In Spanish cuisine it is very common to use white garlic as one of the most recurrent ingredients to flavor meals. Gazpacho, sautéed vegetables or garlic chicken are some of the recipes that include it. The innovation arrived a few years ago with black garlic, an ingredient of Japanese origin that we did not have very integrated into our cuisine. Its black color and its soft texture make it stand out above white garlic, although it has many benefits that we have below.
Garlic, a fundamental food in our diet
Experts say that garlic is composed of essential substances and nutrients for health (vitamins, minerals and amino acids). In general, we can say that its consumption favors the repair of joints, tendons, bones and ligaments.
Black garlic, in particular, provides all the essential amino acids, which are those that the body is not able to manufacture and that we must take them into the diet.
Another feature to note is that black garlic undergoes a maturation process in which its sugar content increases, so it has a sweeter taste than garlic and a few more calories (180 vs 120 calories per 100gr) .
What benefits brings the consumption of black garlic?
Improves defenses and microbial activity
The consumption of black garlic is related to the improvement of the immune system, since it increases the proliferation of lymphocytes (white blood cells that face infections).
In addition, its composition in allicin, ajoenos and diallyl trisulfide fight directly against the bacteria responsible for infections or fungi such as candida.
Its high content of vitamin C and polyphenols (about 7 times more than white garlic), means a reduction in the activity of free radicals (responsible for cellular aging).
Prevents cardiovascular diseases and some types of cancer
Garlic lowers blood pressure, improves blood circulation and helps maintain stable blood cholesterol levels.
Also, there are studies that show that the composition of garlic regulates the activity of some oxidative enzymes and repairs DNA, so we could prevent some types of cancer such as gastric cancer, breast cancer or colon cancer.
Not only does black garlic contain these beneficial properties, but white also provides them; although we must be careful to consume black if we are intolerant of white. All people with coagulation problems or low anticoagulant consumption should avoid consumption.
Goodbye to migraine
The headache is preceded by a malfunction of blood circulation and increased blood pressure. Black garlic contains vasodilator substances that influence to reduce headaches and migraines.