You can eat it. If the garlic turns black, it means it has fermented.
Compared with ordinary garlic, although black garlic looks ugly, its taste and nutritional value are better than ordinary garlic. After fermentation, the garlic loses its original spicy taste and becomes soft, sour and sweet. Even the unique pungent smell of garlic disappears. There will be no "bad breath" after eating it, making it acceptable to more people.
This is because after a long period of fermentation and maturation, the protein contained in garlic is decomposed into amino acids, carbohydrates are decomposed into fructose, and alliin is retained intact.
Extended information:
Raw garlic itself is a good product for nourishing and strengthening the body and relieving fatigue, while black garlic retains the original ingredients and functions of raw garlic. The antioxidant and anti-acidification effects of raw garlic are increased dozens of times, and the protein of raw garlic itself is converted into 18 kinds of amino acids necessary for the human body every day, which are easily absorbed by the human body.
Therefore, black garlic has many functions such as eliminating fatigue, improving physical strength, relieving constipation, protecting the liver, increasing prostate activity, reducing three highs, controlling blood sugar, and promoting sleep.
According to the reporter’s understanding, black garlic is already a highly popular product in Japan, South Korea and other countries. It has begun to be understood by Chinese people in recent years. Currently, there are not many black garlic products on the market. It is affiliated to Hong Kong China. Pharmaceutical Group's Natural Equation is the more common brand. It entered the mainland market in 2016. The brand advocates that diet should return to nature, preserve the original taste of food, and adhere to the principles of being pollution-free, reducing refined processing, and not destroying the original nutrition of food.
Natural Equation black garlic is imported from Korean fermentation equipment. It undergoes a complete aseptic natural fermentation without any food additives. It perfectly preserves the nutrients of garlic itself, and the natural processing process makes the nutritional transformation rich and efficient. Stable, thus improving the quality of black garlic.
Ifeng.com-Blackened garlic is more nutritious? Natural Equation reveals the true face of black garlic