Nutrition Facts & Mineral Content
Black Garlic is rich in nutrients and can improve human body function, eliminate fatigue, improve physical strength, help constipation, protect the liver, improve the prostate activity, help promote sleep. Besides, Black Garlic lends immunity to influenza. It is anti-aging and helps in the prevention of cancer. Promotes recovery of diabetic patients, lowers blood pressure, prevents blood clots and helps lower cholesterol levels.
Fermented Black Garlic is known to surpass the nutritional value of fresh Garlic. Studies have found that the fermentation of fresh Garlic dramatically raises its health promoting properties and its bio availability.
A comparison of the Raw Garlic to Black Garlic Nutritional and Mineral content:
Benift Black Garlic
Nutrition Facts (100g)
Black Garlic Raw Garlic
Water
33.6 g
58.6 g
Protein
14.2 g
6.4 g
Fat
0.3 g
0.5 g
Carbohydrate
39.8 g
1.0 g
Food Fibre
9.8 g
2.1 g
Ash
2.28 g
1.5 g
Sodium
0.0932 g
0.017 g
Vitamin B1
0.00002 g
0.0007 g
Calories
219 kcal
149 kcal
Cholesterol
0.0
0.0
Mineral Content of Black Garlic (100g)
Ref: Sunatec Japan Black Garlic Raw Garlic
Sodium (Na)
36 mg
17.0 mg
Potassium (K)
930 mg
401.0 mg
Magnesium (Mg)
52 mg
25.0 mg
Calcium (Ca)
13 mg
181.0 mg
Iron (Fe)
2.1 mg
1.7 mg
Zinc (Zn)
1.4 mg
1.2 mg
 
 
Information for Raw Garlic is taken from the “USDA National Nutrient Database for Standard Reference.”
 
(NDB No: 11215, Scientific Name: Allium sativum)
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Amino Acid Content (100g)/Dry From
*Essentials Black Garlic Raw Garlic
Isoleucine
371 mg
217 mg
Leucine
779 mg
308 mg
Lysine
385 mg
273 mg
Methionine
210 mg
76 mg
Histidine
287 mg
113 mg
Phenylalanine
461 mg
183 mg
Tryptophan
102 mg
66 mg
Valine
610 mg
291 mg
*Non-essentials
Arginine
558 mg
634 mg
Alanine
714 mg
132 mg
Aspartic Acid
1020 mg
489 mg
Glutamic Acid
2327 mg
805 mg
Glysine
697 mg
200 mg
Proline
544 mg
100 mg
Serine
458 mg
190 mg
Tyrosine
292 mg
81 mg
Cystine
223 mg
65 mg
 
*Essentials are amino acids that the adult human body cannot produce and must be ingested. Non-essentials are those that the body can synthesize.
Comparison between the components of Black Garlic and Fresh Raw Garlic
Components Original concentration
Water-soluble sugar
Increased 1.88-7.91-fold
450 mg/g
Polyphenol
Increased 4.19-fold
13.91 mg GAE/g
Flavonoid
Increased 4.77-fold
3.22 mg RE/g
Amadori & Heyns
Increased 40-100-fold
10 μg/g
Fructan
Decreased 0.15-0.01-fold
580 mg/g
Leucine
Increased 1.06-fold
58.62 mg/100 g
Isoleucine
Increased 1.67-fold
50.04 mg/100 g
Cysteine
Decreased 0.58-fold
81.06 mg/100 g
Phenylalanine
Increased 2.43-fold
55.64 mg/100 g
Tyrosine
Decreased 0.18-fold
449.95 mg/100 g
GAE = gallic acid equivalents; RE = rutin equivalents.
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