Black Garlic - You Need To Eat It Now:
揭秘黑蒜 - 工廠大量生產及多種保健功效:
http://youtu.be/C2eZWsKn_qk
Developed in Korea, black garlic has been
gaining popularity among Western foodies for several years now, but it has
recently caught the eye of the health-minded due to studies revealing its
impressive nutritional properties. Black
garlic is produced by “fermenting” whole bulbs of fresh garlic in a
humidity-controlled environment in temperatures of about 140 to 170 degrees F
for 30 days. No additives, no preservatives... just pure garlic. Once out of
the heat, the bulbs are then left to oxidize in a clean room for 45 days. This
lengthy process causes the garlic cloves to turn black and develop a soft,
chewy texture with flavors reminiscent of “balsamic vinegar” and “soy sauce,”
with a sweet “prune-like” taste. Aficionados claim the flavor will impress even
the most avid garlic-hater, as the pungency and spiciness is gone.
Black
garlic, compared to raw garlic, has the following favorable nutrient profile:| SAC (mg/g) | Calcium (mg) | Phosphorus (mg) | Protein (g) | |
| Black Garlic | 5.84 | 36.66 | 80 | 12.5 |
| Raw Garlic | 0.32 | 5.0 | 40 | 2.2 |
黑蒜HomeMade家裡簡易製作過程:
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