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Black garlic is rich in amino acids and polyphenols and can be expected to have a cancer-preventing effect.


Anyone can make black garlic by keeping white garlic warm (not cooked) in a rice cooker for 2 to 3 weeks. Black garlic is rich in amino acids and polyphenols, and enhances the immunity of NK cells in terms of liver storage function, diabetes prevention, and cancer cell elimination. What is the difference between white and black garlic? Black garlic has a sweet and sour taste and has anti-aging effect on beauty. Anyone can easily make it! Black garlic can can be eaten as it is. When it’s homemade, the ingredients may vary depending on the temperature setting, but it’s better to make and eat it. Black garlic is also enrich with dietary fiber which is good for people with fiber deficiency. As you grow older, your antioxidant level declines, and excess active oxygen tends to accumulate in your body. The excess active oxygen acts on the body and causes an aging phenomenon, such as spots on the skin, cancer (cancer), arteriosclerosis, hepatic storage disorder, and lifestyle-related diseases. And black garlic can be expected to
suppress them.

What nutrients are found in black garlic?

Black garlic contains vitamins, amino acids, and polyphenols ((usually about 6 to 7 times more than white garlic). It contains 9 kinds of essential amino acids that cannot be synthesized in the body and are absolutely essential for humans. This amino acid can also be found in white garlic, but when compared with the same number of grams, black garlic contains about 30-50% more amino acids than white garlic.

The most important 9 essential amino acids for the human body.

It’s the amino acid that is absolutely necessary for human life and cannot be created inside the body, so it must be taken from food.

  1. Isoleucine
  2. Leucine
  3. Lysine
  4. Methionine
  5. Phenylalanine
  6. Threonine (threonine)
  7. Tryptophan
  8. Valine
  9. Histidine


Among all vegetables, black garlic has the highest polyphenol content, which is about 8 to 9 times that of white garlic. The antioxidant power of black garlic polyphenols seems to have the power to inactivate active oxygen that causes aging. In addition, it has been found that it has a strong anti-allergic effect and suppresses pollinosis and increases the body’s immune system. You can receive a lot of health benefits from various essential and non-essential amino acids in the body.

S-allylcysteine [Sulfur-containing compound]

Allicin, a garlic component, is changed by heating. S-allylcysteine is a sulfur-containing compound that is very good for the body, and this component has an NK cell activating effect. It has the effect of improving the immunity of NK cells and eliminating the virus and cancer cells that have entered the body. S-allylcysteine has a strong antioxidant effect and inactivates active oxygen that causes aging and causes diseases. Anyway, the increase of excess active oxygen accelerates aging and prevents you from becoming susceptible to arteriosclerosis, diabetes, cancer, and other diseases.

How to make vegetable supplement black garlic?

Consume 3-4 pieces a day. It has little strain on your stomach, because allicin changes to another ingredient due to heat.

Things to prepare:
Rice cooker for black garlic.
Set a place outside of home preferably in a shed to put the rice cooker, I cannot be placed indoors because the smell is strong.
Kitchen paper or towels to absorb excess moisture from garlic.

Procedure to prepare black garlic.

  1. Prepare 10 to 12 garlic clumps.
  2. As moisture from garlic comes out and accumulates on the bottom while making, spread kitchen paper or towel on the bottom of the rice cooker and add garlic.
  3. Put as much garlic in the rice cooker.
  4. Place kitchen paper or towel on top of the garlic.
  5. Close the lid of the rice cooker and turn on the switch.
  6. Mix the garlic by exchanging its position from top and bottom once a day.
  7. The heating period is about two weeks.
  8. At the beginning of the heating period, the garlic odor is very strong.
  9. If there is a lot of water and it becomes sticky during making, it seems that water droplets have fallen from the lid, so if you put kitchen paper etc. on the falling part and absorb the water, it will not become sticky.
  10. After completion, allicin changes due to heat and there is no allicin odor peculiar to garlic.
  11. When completed, turn off the rice cooker and dry the garlic a little bit.

If consumed everyday to be healthy, lifespan of the person is said to be 125 years old.
The amount I eat a day is about two pieces, but I eat half of one garlic.

[Sulfur-containing compound] Vegetable supplement with the highest concentration of S-allylcysteine. To make black garlic, it is necessary to keep the temperature at 70 degrees constant during the heating period. At other temperatures, the amount of S-allylcysteine seems to decrease.
[Sulfur-containing compound] S-allylcysteine is said to have the ability to prevent the development of cancer.

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