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Black Food originates from traditional Chinese medicine, in which the color of food is assigned a special meaning. With their color, although unusual, the foods are particularly rich in minerals, trace elements and anthocyanins, a secondary plant substance that not only gives the color, but also acts as a valuable antioxidant.
Black sesame has many nutrients and restorative substances, such as iron, zinc, proteins and lecithin. It is good for the intestinal flora, bones, teeth, general well-being and promotes concentration.
Black garlic gets its color from a natural fermentation. Its consistency is soft and a little sticky. This garlic tastes like stewed plums, a hint of licorice and balsamic vinegar. It has all the health benefits of regular garlic and does not cause bad breath.
Beluga lentils have a high content of protein, fiber, magnesium, potassium, iron and B vitamins.
Black rice is particularly nutritious and has many minerals and trace elements, such as zinc, magnesium, phosphorus and iron. It has a particularly positive effect on inflammation.
Aronia berries contain vitamins A, B, C, K and E, as well as the minerals zinc, iron, calcium and magnesium. In addition to anthocyanins, they also have many polyphenols, which also act as antioxidants and can thus be supportive in rheumatism, osteoarthritis and diabetes.