Black garlic

Product advantage:

Its antioxidation capability is significantly increased, 10 times hgher 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.S-arylcysteine that does not exist in raw garlic is generated, which is effective fro preventing cancers, inhibiting cholesterol, improving arterial sclerosis, preventing arterial sclerosis, etc.The content of polyphenol is significantly increased, which is effective for inhibiting oxidation of cholesterol, inhibiting generation of avtive oxyen and preventing arterial sclerosis.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.The aged black garlic is obtained as a food without any additive only by self-aging. It's a simple and natural prescription for better health.

Ingredient of black garlic:

Item	Unit	Raw garlic	Fermented black garlic
Carole	Kcal/100g	120	225.47
Carbohydrate	g/100g	23	48.65
Protein	g/100g	3.3	12.27
Fat	g/100g	0.2	1.31
Sodium	g/100g	5	13.26
Saccharine	g/100g	18.3	13.26
Calcium	Mg/100g	5	36.66
Phosphorous	Mg/100g	40	40

3. The function of preventing and curing the chronic illness; such as Cardiovascular and cerebrovascular diseases, cancer, diabetes, hypertension, hyperlipemia, constipation and osteoporosis.

Black garlic can give power,beauty and health to human.