Black garlic

split black garlic

The allicin contained in black garlic has a broad-spectrum antibacterial effect, and it has a killing effect on dozens of popular viruses and a variety of pathogenic microorganisms. The bactericidal component is mainly allicin, and there is also a white oily liquid "propylene sulfide" [(CH2CH2 H2) 2S].

black garlic gift box

The taste is soft, sweet and sour without stimulation. In order to keep a lot of water in the garlic, it is kept in a moist state during the whole production process, and its appearance is similar to preserved fruit. This is because after a long period of fermentation, the protein contained in the garlic is decomposed into amino acids, the carbohydrates are decomposed into fructose, and the alliin contained in the garlic is completely retained.

250g bottled black garlic

The taste is soft, sweet and sour without stimulation. In order to keep a lot of water in the garlic, it is kept in a moist state during the whole production process, and its appearance is similar to preserved fruit. This is because after a long period of fermentation, the protein contained in the garlic is decomposed into amino acids, the carbohydrates are decomposed into fructose, and the alliin contained in the garlic is completely retained.

Bottled Black Garlic

The allicin contained in black garlic has a broad-spectrum antibacterial effect, and it has a killing effect on dozens of popular viruses and a variety of pathogenic microorganisms. The bactericidal component is mainly allicin, and there is also a white oily liquid "propylene sulfide" [(CH2CH2 H2) 2S].

100g bottled black garlic

The taste is soft, sweet and sour without stimulation. In order to keep a lot of water in the garlic, it is kept in a moist state during the whole production process, and its appearance is similar to preserved fruit. This is because after a long period of fermentation, the protein contained in the garlic is decomposed into amino acids, the carbohydrates are decomposed into fructose, and the alliin contained in the garlic is completely retained.

500g bottled black garlic

The taste is soft, sweet and sour without stimulation. In order to keep a lot of water in the garlic, it is kept in a moist state during the whole production process, and its appearance is similar to preserved fruit. This is because after a long period of fermentation, the protein contained in the garlic is decomposed into amino acids, the carbohydrates are decomposed into fructose, and the alliin contained in the garlic is completely retained.

Bottled Black Garlic

The allicin contained in black garlic has a broad-spectrum antibacterial effect, and it has a killing effect on dozens of popular viruses and a variety of pathogenic microorganisms. The bactericidal component is mainly allicin, and there is also a white oily liquid "propylene sulfide" [(CH2CH2 H2) 2S].

Bottled Black Garlic

The allicin contained in black garlic has a broad-spectrum antibacterial effect, and it has a killing effect on dozens of popular viruses and a variety of pathogenic microorganisms. The bactericidal component is mainly allicin, and there is also a white oily liquid "propylene sulfide" [(CH2CH2 H2) 2S].