[16] determined the fructose, arabinose, glucose, sucrose, and maltose contents of fresh garlic as 63.9, 51.1, 91.6, 76.3, and 1.7 mg/100 g, respectively, whereas in black garlic the corresponding values were 63.9, 181.7, 119.1, and 7.8 mg/100 g
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When sprained or torn, these structures heal even more slowly than tendons due to even poorer blood supply
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