The difference between black garlic and white garlic is mainly reflected in the following aspects:
color. Black garlic is processed through special processes such as natural fermentation or high-temperature baking, and its color becomes black or brown-black; white garlic is ordinary garlic that has not been specially processed, so its color is white.
smell. The taste of black garlic is sweeter, more sour, more fragrant, and not spicy. This is because black garlic has gone through a special fermentation process, which causes the proteins, sugars, etc. in it to undergo enzymatic reactions and produce new flavors; White garlic has a spicy taste, and its unique spicy taste comes from the biologically active substance allicin.
Nutrients. Black garlic is rich in protein, amino acids, polysaccharides, soluble sugars, high-grade sugars, organic acids, vitamins C, D, E, and selenium; white garlic is rich in sulfide, allicin and other ingredients.
effect. Black garlic has stronger antioxidant capacity than white garlic because black garlic has undergone a unique fermentation and "saccharification" process to obtain more antioxidant substances, such as S-allyl-L-cysteine, which is A strong denaturing protein reducing agent. In addition, black garlic also contains more natural antibiotics and has better antibacterial and anti-inflammatory effects; white garlic has many effects such as lowering blood lipids, lowering blood pressure, and preventing cancer.
Whether white garlic or black garlic, they add flavor to our dishes.
