|Unit Price:||USD 12.5000 - 12.9000 / Kilogram |
|Payment Type:||L/C,T/T,D/P,Paypal,Money Gram,Western Union|
|Min. Order:||100 Kilogram|
|Delivery Time:||30 Days|
Model No.: Whole
Color: White Skin Garlic
Type: Normal White
Name: Whole Black Garlic
Shelf Life: 24 Months
Water Content: 30%
The Cultivation Type: Organic
Taste: Sweet And Sour
Supply: All Year Around
Product Name: Whole Black Garlic
Dry Type: Fermentation
Packaging: Polyethylene Bag,PET Bottle,Carton
Place of Origin: CHINA
Supply Ability: 300tons/year
Certificate: HACCP,HEALTH CERTIFICATE,PHYTOSA
HS Code: 2005999990
Port: Qingdao Port
With a less pungent flavor and nearly twice the antioxidants of fresh garlic, Black Garlic-aged, fermented black garlic-may be the best ugly food you eat.
WHY IT`S HEALTHY: The powerful antioxidants in black garlic protect your cells from disease and can even help you stay younger longer.
As we age, we `rust` due to our body's use of oxygen to metabolize food, as well as sun, smoke, pollution, and many other factors. Antioxidants may help slow the aging process by blocking that `rust` from forming.
Our company is specialized in the exportation of black garlic products, such as peeld black garlic , whole black garlic ,and fermented black garlic sauce.
1. Prevent cancer, control blood sugar, strengthen the function of internal organs.
2. Sweet and sour taste, no stimulation.
4. Anti-oxidant ability.
5. Enhance immune function.
6. Regulate blood sugar levels Strongly
Various elements found in fermented black garlic
Black Garlic Fermenter /Black Garlic Fermentation Machine
Black garlic melts in your mouth, with a wonderful texture similar to sweet and sour jelly. Does not have a strong garlic smell, and tastes like fruit.
1. Its antioxidation capability is significantly increased, 10 times higher than that of raw garlic, while the essential effectiveness of garlic is not reduced. Some foreign data indicate that there is a significant antioxidant activity of aged garlic extract on sickle red blood cells by reducing the Heinz body count.
2. S-arylcysteine that does not exist in raw garlic is generated, which is effective for preventing cancers, inhibiting cholesterol, improving arterial sclerosis, preventing heart diseases and alzheimers disease, etc.
3. The content of polyphenol is significantly increased, which is effective for inhibiting oxidation of cholesterol, inhibiting generation of active oxygen and preventing arterial sclerosis.
4. It smells natural garlic itself, but does not have intrinsic unpleasant smell of garlic coming out of a persons body with his breath after eating garlic.
5. The aged black garlic is obtained as a food without any additive only by self-aging. Its a simple and natural prescription for better health.
The process of making black garlic:
Once you have peeled the clove it is ready to eat.Black Garlic should have 24 months shelf life if stored in the correct conditions.