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The Granule peeled black garlic

Unit Price:

USD 14.0000 - 16.0000 / Kilogram

Payment Type:

L/C,T/T,D/P,Paypal,Money Gram,Western Union

Incoterm:

FOB,CFR,CIF

Min. Order:

100 Kilogram

Delivery Time:

30 Days

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Basic Info

Model No.: LRZ-142

Type: Peeled

Style: Granule

Color: White Skin Garlic

Shelf Life: 24 Months

Water Content: 30%

The Cultivation Type: Organic

Taste: Sweet And Sour

Supply: All Year Around

SECTION: Whole

Shape: Ball

Dry Type: Hot Air Drying

Specification: 150pcs/bag

Name: Granule Black Garlic With Sweet And Sour

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

Granule Whole Black Garlic with sweet and sour is put fresh raw garlic on the Black Garlic Machine about 60 days, allowed to naturally fermented foods.

Granule Whole Foods Black Garlic is made from white garlic after being peeled and fermented.

So the composition and efficacy of Fermented Black Garlic and Multi Bulb Black Garlic fermentation garlic granule are the same.

The effect of black garlic:

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

black garlic

The process of making black garlic:

The Fermentation of 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.

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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.
5. The aged black garlic is obtained as a food without any additive only by self-aging. Its a simple and natural
prescription for better health.

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.