FDA Certificate Aged Single Bulb Black Garlic

Basic Info

Model No.: Single

Type: Normal White

Style: Whole

Color: White Skin Garlic

Size: 150g/jar

Shelf Life: 24 Months

Water Content: 30%

The Cultivation Type: Organic

Shape: Ball

SECTION: Whole

Dry Type: Hot Air Drying

Taste: Sour And Sweet

Packing: Vacuum Pack

Name: Single Bulb(Solo) Black Garlic

Additional Info

Packaging: Polyethylene Bag,PET Bottle,Carton

Productivity: 300tons/year

Brand: TONGXI

Transportation: Ocean,Land,Air

Place of Origin: CHINA

Supply Ability: 300tons/year

Certificate: HACCP,HEALTH CERTIFICATE,PHYTOSA

HS Code: 2005999990

Port: Qingdao Port

Product Description

Product Description

1. Garlic has been used as both food and medicine in many cultures for thousands of years, but due to its acute odor, it was very difficult for anyone to consume garlic regularly.  

2. Black garlic is garlic that has been aged for a month in a special black garlic fermentation machine  under  heat, where it develops its dark color, softer texture and sweeter taste all naturally without adding any additives and preservatives.  So black garlic is also called aged black garlic or fermented black garlic.

3. Solo black garlic is a kind of black garlic .It is special because it has only one bulb .So it is also regarded as single bulb black garlic or single clove black garlic.

3. Studies have shown that black garlic has twice the amount of antioxidant as raw garlic. Black garlic is packed with high amounts of s-allylcycteine which helps inhibit cholesterol buildup. Other believed benefits include preventing heart diseases and cancer, boosting immune function and reducing inflammation. 

Detailed Images

1. Prevent cancer, control blood sugar, strengthen the function of internal  organs.
2. Sweet and sour taste, no stimulation. 
3. Disinfection, disease prevention wall.
4. Anti-oxidant ability.
5. Enhance immune function.
6. Regulate blood sugar levels Strongly.

Black garlic, no peculiar smell of garlic, but emenate a rich aroma can evoke appetite. To make garlic granule to keep a lot of water, all of the production process to maintain a moist state, it looks similar to preserved fruit. This is because after a long period of fermentation and maturing , the protein contained in garlic have been broken down into amino acids, carbohydrates are broken down into fructose, and contained intact garlic alliin.