|Payment Type:||L/C,T/T,D/P,Paypal,Money Gram,Western Union|
|Delivery Time:||30 Days|
Model No.: BG-1001
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
Whole black garlic is put fresh raw garlic on the fermentation , allowed to naturally fermented foods.
Peeled black garlic is made from white garlic after being peeled and fermented.
So the composition and efficacy of black garlic and peeled black garlic are the same.
The effect of peeled fermented black garlic:
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.
The process of making black garlic:
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.
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.