Black garlic – a sweet variety that doesn't leave you with bad breath – is about to hit supermarket shelves in the UK.

閱讀難度：

Black garlic – a sweet variety that doesn't leave you with bad breath – is about to hit supermarket shelves in the UK, the Daily Mail reported.

Black garlic tastes sweeter than traditional garlic and doesn't produce a burning sensation when eaten raw. It has twice the amount of anti-oxidants as the pale variety and lasts twice as long on the shelf. And like all garlic it is good for the cardiovascular system, high in natural sugars and amino-acids, and low in fat.

Black garlic is made from fermented white garlic. The natural sugars and amino-acids combine to create the black coloring which is known as melanoidin.

（點(diǎn)擊英國(guó)《每日郵報(bào)》查看原文）

不會(huì)引起口臭的黑大蒜

?????? 據(jù)英國(guó)《每日郵報(bào)》報(bào)道，英國(guó)的超市將推出一款新品——黑大蒜。這種甜甜的黑大蒜在食后無(wú)蒜味，不會(huì)引起口臭。

?????? 黑大蒜的味道比一般的大蒜要甜，而且生吃的時(shí)候也沒(méi)有一般大蒜的辛辣味。黑大蒜中的抗氧化劑是一般大蒜的兩倍，而且保存的時(shí)間也是一般大蒜的兩倍。黑大蒜和一般大蒜一樣，可預(yù)防心血管疾病，富含天然糖分、氨基酸，是低脂肪食物。

?????? 黑大蒜是用新鮮的生蒜自然發(fā)酵而成的。在發(fā)酵過(guò)程中，天然糖和氨基酸反應(yīng)產(chǎn)生黑蛋白素，使白色大蒜變黑。