Garlic is a popular ingredient in many cuisines worldwide and it has been used for its medicinal properties for centuries. However, not all garlic is created equal. Black garlic and raw garlic are both made from the same bulb, but the way they are processed and prepared results in a different flavor and nutritional profile.
Raw garlic, as the name suggests, is simply fresh garlic cloves that have been peeled and can be used in their raw form or cooked. It has a strong and pungent flavor and aroma, and it is known for its strong antimicrobial properties and high levels of allicin, a compound that has been linked to various health benefits such as reducing blood pressure and cholesterol. Raw garlic is also rich in vitamins and minerals such as vitamin C, vitamin B6, and manganese.
Black garlic, on the other hand, is made by fermenting regular garlic bulbs for several weeks at a high temperature. This process causes the cloves to turn black and become very soft and chewy, with a unique, sweet and tangy flavor. The fermentation process also increases the content of amino acids, antioxidants, and minerals. It has a complex, mellow taste and it’s less pungent than raw garlic. It is also rich in S-allyl-cysteine, a compound that has been shown to have anti-inflammatory and anti-cancer properties.
When it comes to nutritional value, black garlic has a higher content of antioxidants, particularly S-allyl-cysteine, which has been shown to have anti-inflammatory and anti-cancer properties. It also has a higher content of amino acids, antioxidants, and minerals than raw garlic.
In conclusion, both raw and black garlic have their own unique flavor and nutritional profile, and both have their own set of health benefits. Raw garlic is known for its strong
