Black Garlic was first used and produced in South Korea as a health food. Offering nearly twice the amount of antioxidants as its regular counterpart, Black Garlic is low in fat, rich in natural sugars and amino acids and contains absolutely no additives, as well as promising to leave no trace of bad breath or smell!
Antioxidants are essential in the body for proper function of the immune system, as well as preventing and repairing damage to our body cells. Black Garlic has 198 units per gram of antioxidants compared with 119 units per gram in regular garlic.
Black Garlic is also much easier for the body to digest compared with white garlic. Whereas white garlic contains Allicine, which is only soluble in fat, Black Garlic contains S-Allycysteine, which is water soluble. This means your body will absorb all the natural occurring benefits quicker and more easily. Its soft, jelly like texture and rich flavour mean it can be eaten either as an ingredient or directly as a snack, giving greater health benefits than regular garlic with none of the unpleasant side effects.