Fermented Black Garlic Whole Black Garlic

Basic Info

Model No.: Whole

Type: Normal White

Style: Whole

Color: White Skin Garlic

Name: Whole Black Garlic

Specification: 4pcs/bag

Shelf Life: 24 Months

Water Content: 30%

The Cultivation Type: Organic

Taste: Sweet And Sour

Supply: All Year Around

Certificate: FDA

Product Name: Whole Black Garlic

Dry Type: Fermentation

Additional Info

Packaging: Polyethylene Bag,PET Bottle,Carton

Productivity: 300tons/year

Brand: TONGXI

Transportation: Ocean,Land,Air

Place of Origin: CHINA

Supply Ability: 300tons/year

Certificate: HACCP,HEALTH CERTIFICATE,PHYTOSA

HS Code: 2005999990

Port: Qingdao Port

Product Description

Product Description

1. Whole Black Garlic is made of the whole fresh white garlic .

2.  It appears black in colour and shrinks during the fermenting process in the black garlic machine 

3. The cloves varies in diameter between 5.0 - 6.0cm and weights in at 30-40g before being peeled.

Detailed Images

1. Our black garlic is Anti-aging and Natural  Pure Black Garlic.In addition our black garlic has potent antioxidant power. 
2. This all-natural product is produced without the use of any additives,and has anti-aging and skin-beautifying properties 
3. The taste of our Aged Black Garlic has achieved global recognition.

Function:

1. Prevent cancer, control blood sugar, strengthen the function of internal organs.
2. Sweet and sour taste, no stimulation. 
3.Strong disinfection
4. Anti-oxidant ability.
5. Enhance immune function.
6. Regulate blood sugar levels Strongly

Various elements found in fermented 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.

3. The content of polyphenol is significantly increased, which is effective for inhibiting oxidation of cholesterol, inhibiting generation of active oxygen and preventing arterial sclerosis.

4. 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.

6. If you have a garlic farm, I suggest that you can choice our black garlic fermentation to ferment various kinds of black garlic ,such as peeled black garlic , single cloves blakc garlic and so on.

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.

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