Black Garlic vs Raw Garlic
1 Dec, 2017
When compared to fresh Raw Garlic, Black Garlic does not give a strong pungent flavour due to reduced content of allicin.
As a result of the fermentation process, it gets converted into anti-oxidant compounds, such as bioactive alkaloids and flavonoid compounds.
The changes of physicochemical properties are the primary reason for increased bioactivity of Black Garlic.