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

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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.

（点击英国《每日邮报》查看原文）

不会引起口臭的黑大蒜

       据英国《每日邮报》报道，英国的超市将推出一款新品——黑大蒜。这种甜甜的黑大蒜在食后无蒜味，不会引起口臭。

       黑大蒜的味道比一般的大蒜要甜，而且生吃的时候也没有一般大蒜的辛辣味。黑大蒜中的抗氧化剂是一般大蒜的两倍，而且保存的时间也是一般大蒜的两倍。黑大蒜和一般大蒜一样，可预防心血管疾病，富含天然糖分、氨基酸，是低脂肪食物。

       黑大蒜是用新鲜的生蒜自然发酵而成的。在发酵过程中，天然糖和氨基酸反应产生黑蛋白素，使白色大蒜变黑。