Black garlic

Black garlic is a new technology in order to remove thesmell of garlic out of research and development. After the studyfound that garlic after a certain temperature, humidity and timeperiod of the placement, you can remove the garlic spicy flavor.Its laboratory analysis, we found that the fat-soluble constituentsof garlic greatly reduced, most of the water-soluble ingredients,so after eating mouth odor, also found that some components morethan than raw garlic, scientists reason, the original garlic aftera period of temperature and humidity conditions, the enzymes atwork in garlic, garlic enzymatically (fermentation).

Garlic itself is an edible food, was chosen as "herbal themost." After fermentation, garlic, not only unpleasant odor inaddition to the active ingredient without changing, the more sothat its main active ingredient garlic ene (Ajoene) and S-allyl -Cys (S-allyl-cysteine) the content of raw garlic 3 to 5 times theantioxidant capacity of more than 5 times. Regular consumption ofblack garlic can Qi Yang Jing, anti-aging, enhance immunity and soon.

Black garlic is made by fresh garlic. Nutrients: aminoacids, ajoene, vitamins, nicotinic acid, calories, sodium,calcium.

Black garlic has good effects on blood pressure-lowing,blood lipid-lowing, blood sugar-lowing, anti-thrombotic,anti-cancer, cholesterol-lowing, anti-aging, immunity-enhancing,constipation-improving and insomnia-improving.

Black garlic has a very high nutritious value, the inspectionreport of inspection agencies shows that: In every 100g of freshgarlic, water containing 63.8g, sugar 7.2g, protein 5.2g, fat10.2g, Calcium 10mg, Phosphorus 12.5mg, Iron 1.3mg, Vitamin B10.29mg, vitamin B20.06mg, Niacin 0.8mg, Vitamin C 7mg, also containsmagnesium and other trace elements, etc. These are the bodyessential nutrients. The black garlic water in each 100g contains43.6g, calories 1100KJ, sugar 41.4g, protein 10.4g, fat 5.1g,Calcium 13mg, Magnesium 52mg, Iron 2.1mg, Sodium 36mg, potassium930mg, zinc 1.4mg vitamin B610.726mg, vitamin B20.126mg, nicotinicacid 10.048mg, etc. It can be seen that , the water and fat inblack garlic is lower than the raw garlic ,and  trace elementshas significantly increased, while the protein, sugar, vitamins andso on is more at least two times than garlic , therefore, the blackgarlic has  rich nutriments which is  the human bodyneeded and can even improve the function of essential .

Therefore, the black garlic has eliminate fatigue, improvephysical strength, resolve constipation, protect the liver,increase prostate activity, promote sleep and other functions.