We all know about the great health benefits of green vegetables, but what about black veggies? Black foods have more antioxidants than light-colored foods because of their high pigment content. So in the words of Wesley Snipes, “Always bet on black.” Here’s five foods that prove why:

1. Black Garlic

Black garlic may look frightening but this aged version of garlic actually has twice the antioxidants of regular garlic. Described as being sweet and reminiscent of molasses, black garlic can be used as traditional garlic with delicious results.

In a 2009 mouse study, Japanese researchers found that black garlic was more effective than fresh garlic in reducing the size of tumors. The study was published in the journal Medicinal and Aromatic Plant Science and Technology.

Black garlic is packed with high concentrations of sulfurous compounds, especially one in particular: s-allylcycteine (SAC). Science has shown a number of health benefits from SAC, including stopping the formation of bad cholesterol.

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