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1. What is black garlic?

Black garlic is a type of fermented garlic used as a food ingredient. It is made by fermenting whole bulbs of garlic at high temperature, a process that results in black cloves. The taste is sweet and syrupy with hints of BALSAMIC VINEGAR or even tamarind.   We are one manufacture, who produce dietary supplement anti-oxidant fermented black garlic.

 

 

 

 

2. What are the differences between black garlic and raw garlic?

 

(1) Its soft, jelly like texture and rich flavor mean it can be eaten either as an ingredient or directly as a a snack, giving greater health benefits than regular garlic with none of the unpleasant side effects.

 

(2) The free amino acid in fermented garlic is 1.5times more than the raw ones, and it is much more absorb-able by human body.

 

(3)Black garlic is also much easier for the body to digest compared with WHITE GARLIC. Whereas, white garlic contains allicine, which is only soluble in fat ,black garlic contains S-Allycysteine, which is water soluble. This means your body will absorb all the natural occurring benefits quicker and more easily.

 

(4) After the ordinary garlic been fermented by special method to produce black garlic, the SOD activity and polyphenol content are increased up to 10 times, the anti-oxidant activity are also increased up 10 times more.

 

 

 

3. (1)Who is suitable for eating black garlic?

 

Everybody who wants to improve their health conditions is suitable to eat. The old, the sub-healthy people,etc.

 

 

 

(2)Is black garlic suitable for children?

 

Black garlic can increase immunity. Besides, it can increase brain activity, so it is very suitable for children.

 

 

 

4. How do people cook with black garlic?

 

It can be served in all types of soup, including Bean Paste soup, sauce of barbeque ribs and grilled beef, salad, fried rice sandwich, pizza, spaghetti sauce and as a side dish to alcoholic beverages with cheese.

 

It can not only add the color, but also increase taste and nutrient.

 

 

 

5.What is the shelf life?

 

24 months.

 

Keep in dark cool and dry place or in refrigerator, freezer. The skin is still easy to peel when stored in the freezer, and the meat would not be frozen. In room temperature, it will preserve for 24months without open, and about 12 months after opening it.

 

Health benefits of black garlic :

 

 

 

1.Natural antibiotics and Disease Protection

 

2.Anti-Oxidation & Anti-aging

 

3.Preventing cardiovascular disease

 

4.Boosting the Immune System ,protecting kidney

 

5.Regulating and balancing blood pressure

 

6.Preventing Cancer

 

7.Improves hair growth

 

8.Enhancing physical strength

 

 

 

Black Garlic Main Nutrition Elements

 

Category	Content(Per 100g)
Water	53.6 g
Protein	12 g
Lipid	5.1 g
Saccharide	41.4 g
Dietary fiber	1.2 g
Ash content	2.3 g
Sodium	53.9 mg
Calcium	13 mg
Iron	2.1 mg
Vitanin B2	0.1 mg
Vitanin B6	10.7 mg
Nicotinic acid	14 mg

 

 

 

Black Garlic Amino Acid Contents

 

Amino Acid	Content (mg/100g)
Tryptophan	580
Lysine	549
Threonine	376
Valine	1040
Phenylalanine	534
Leucine	737
Isoleucine	404
Cystine	318
Tyrosine	592
Arginine	1964
Histidine	318
Alanine	722
Aspartate	1560