Hot Sales Fermented Single Black Garlic From Organic Garlic Supply

Black garlic is also called fermentationgarlic, It is not a kind of new type of garlic.
It is a kind of garlic that Single garlic or cloves garlic with leather take 60 ~90 days to been fermented in in high temperature and high humidity fermentation room,After a long period of fermentation and ripening, the protein contained in garlic is decomposed into a variety of amino acids that are beneficial to the human body. Carbohydrates are broken down into fructose, and completely keep Alliin contained in garlic. After fermentation of black garlic is soft waxy sweet and sour taste, Like dried fruit, After eating garlic does not lose, healthy and perfect fusion cuisine, It's a very good and healthy food with no any additive, the high value black garlic come out in the market.
Nutritional Ingredient Formenergycarbohydrateproteinfatcalciumiron1100KJ41.4g10.4g5.1g13mg2.1gmagnesiumsodiumkaliumzincVitamin
B6Vitamin
B252mg36mg930mg1.4mg10.726mg10.126mg
SpecificationHeath foodRaw material from special class fresh garlic(3.5~4.5cm)Nutrients:amino acids, ajoene, vitamins, nicotinic acid, lipoid, calories, sodium, calcium, iron, zinc,potassium, magnesium, selenium and so onFunction: Prevent cancer,control blood sugar,strengthen the function of internal organs; Disinfection,disease prevention wall; Anti-oxidant ability; Enhance immune functionThe advantage of black garlic from our factorySelected single garlic with purple skin as raw materials.Really full fermentationThe fermentation is more sufficient and the content of active ingredients is higher
After a long period of fermentation and maturity, Converts the protein contained in fresh garlic into amino acids.Carbohydrates are broken down into fructose,And keep the alliin in fresh garlic.So the fermented black garlic is sweet and sour.
Thefermentationprocess of single black garlic
Perfect equipment, standard packaging and productionPackaging Details: 2pcs,4pcs,6pcs in vacuum bag/ bag in ctnsInner packing: plastic tank
Outer packing: standard carton packingDelivery Detail: 7 worksdays after you orderStorage: Dry and shady place with no bacteria, avoid sunlight and high temperature ( below 20 degrees).Shelf life: 24 monthsShipment terms: by sea, by air, by expressBy sea(large quantity,but slow speed),by air(medium quantity,quick speed, price is
moderation),by air(sample, quick speed, high price)
The certification of our company and our company
Established in 2001, is a professional manufacturer and exporter that is concerned with the development and production of black garlic.For 16 years, we have been committed to the export of agricultural products.It is a comprehensive company integrating food research and development, production and sales integration.Actively expand the market, strict food quality, food quality and safety.Question and FAQAfter you ate black garlic, is there garlic smell?Answer:Soft and waxy sweet,The smell for black garlic fermented fully is slight.
If you mind, you can take peanut seed or have pure milkWhy is the color of black garlic skin darker and lighter?Answer:The skin of Some black garlic has brown ,Because the scorched skin has not been peeled off. So to make sure the skin of black garlic is perfect, we take off the skin when it is scorched.Black garlic a day to eat a few suitable? What's in it for the body?Answer :First, black garlic is food.Eating more and less is no side effect to the body.
In general, it is better to eat 2-3 heads very morning and evening.How to choose the best quality black garlic?Answer:)The size is over 3.5cm.There is no damage to the epidermis ,with big size and more meat)The color of black garlic is dark,The color is darker and the fermentation is better.)Good black garlic contains 15% water,Hardness, elasticity, and chewing are better)The sour and sweet taste is accompanied by the full proof of black garlic fermentation.