Benefits of Black Garlic for Health – Onions that we usually use to be the main ingredients in cooking are onions and garlic. But different from this, black garlic. Come on, see the sundries and benefits of black garlic for the health of our bodies!
1. What, the heck, black garlic?
According to a 2014 report in the journal Molecules, it is stated that black garlic is a processed garlic product that is made by heating at high temperatures under high humidity for some time, producing black cloves with a sweet taste.
Many studies have proven that garlic contains antibacterial substances, namely alliin which is synthesized from the amino acid cysteine.
Based on a study in the Journal of Food and Drug Analysis in 2017, the process of processing garlic into black garlic is by heating it at temperatures ranging from 60-90 degrees Celsius with a humidity level of 80-90 percent of room temperature or room temperature for a period of time. certain.
Currently, many countries are familiar with black garlic as an ingredient for herbal medicine and a mixture of dishes, such as South Korea, Japan, and Thailand.
2. Can you make your own black garlic at home?
Although it takes effort, black garlic can be made at home. Want to try it?
First of all, choose a clove of garlic that is still attached to the skin and should not be broken. Choose garlic whose physical appearance looks good and is fresh, dry, and not damp so that later the results are good.
After that, use a rice cooker or rice cooker as a garlic heater. It doesn’t have to be a rice cooker, you can use any kind of heating device.
If using a rice cooker, line the inside with kitchen paper and line the garlic on top. Do not overlap the garlic to prevent further damage to the shape of the onion.
Then, cover the rice cooker and set it to a “warm” setting (approximately 70-80 degrees Celsius and let it sit for 12 days. After that, the garlic will appear brown and tend to turn black.
If the quality is good, the skin of the black onion will not burn and the onion will not shrink.
Sound complicated or impatient? Don’t worry, black onions are now widely sold in supermarkets, markets, or online.
3. Comparison of components of garlic and black garlic
Fresh garlic contains about 63 percent water, 28 percent carbohydrates (fructans), 2.3 percent organosulfur compounds, 2 percent protein (alliinase), 1.2 percent amino acids (arginine), and 1.5 percent fiber.
Fresh garlic is also high in -glutamylcysteine. This compound can be hydrolyzed and oxidized to alliin, which naturally accumulates during cold storage of garlic. After processing, such as cutting, crushing, chewing, or drying, alliinase rapidly lyses the cytotoxic cysteine sulfoxide (alliin) to form the cytotoxic alkyl alkane-thiosulfinate and smells like allicin.