Peeled black garlic 100 gecko

The characteristic black color is due to the maillard reaction, a process where amino acids and sugars combine and caramelize as a result of high temperatures, where the garlic turns black and sweet, very reminiscent of licorice, It does not leave bad breath, does not repeat itself or causes digestive discomfort, which makes many couples happy. 
 It has a lot of umami, something very characteristic of Japanese gastronomy and naturally fermented foods.     Properties: 1) contains vitamins B1, B2, B3, C and minerals such as iodine, potassium, and phosphorus, but once it turns black it becomes a superfood with the following properties: 2) It is an antioxidant with vitamin C and contains between 5-7 times more polyphenols than white garlic.