Black garlic with sweet smell
英黑色大蒜助口氣清新

Black garlic - a sweet variety of the popular cooking ingredient that doesn't leave you with bad breath - is getting ready to hit the UK supermarket shelves, the Daily Mail of London reported Wednesday. Black garlic tastes much sweeter than traditional garlic and enjoys twice the amount of anti-oxidants of the pale variety and can last twice as long on the shelf. And like all garlic it is good for your cardiovascular system, high in natural sugars and amino-acids and is low in fat. Black garlic is made from white garlic which is then fermented. The natural sugars and amino-acids then combine to give a black coloring on the cloves known as melanoidin.

據(jù)英國(guó)《每日郵報(bào)》23日?qǐng)?bào)道，一種新型"黑色大蒜"將在英國(guó)超市上架銷(xiāo)售，食用此種黑蒜后不會(huì)產(chǎn)生難聞"大蒜味"口氣。與普通大蒜相比，黑蒜更甜，含有的抗氧化劑高出1倍，保質(zhì)期也長(zhǎng)出1倍。同時(shí)，它與普通大蒜一樣，富含自然糖分和氨基酸，脂肪含量低，有益心血管系統(tǒng)健康。黑蒜由普通大蒜發(fā)酵而成，其中的自然糖分和氨基酸合成一種名為"類(lèi)黑精"的物質(zhì)，使大蒜顏色變成黑色。

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