Black garlic has higher nutritional value than white garlic? Let's follow the black garlic manufacturers to take a look!
Many people know that garlic has high nutritional value
But the smell is big spicy
Become a "social killer", "gastrointestinal killer"
Let many people stop
Want to eat garlic for health
I don’t want to hurt my stomach I lose my breath
Today, I will introduce you a healthy way to eat
Fermented black garlic
In recent years, due to the discovery of high nutritional value, black garlic has been highly praised at home abroad;
In some Michelin restaurants abroad, black garlic still appears as a starter.
What is black garlic? ?
Black garlic is also called black garlic. It is a food made fresh raw garlic, which is cleaned with skins placed in a high-temperature high-humidity fermentation box for 60 to 120 days, then sterilized packaged.
After fermentation, the whole garlic clove will turn white to black, so it is called black garlic, which was introduced to China Japan South Korea at the beginning of this century.
At present, black garlic has quickly become popular in Asia the world, has even been called "the emerging staple of modern cuisine" by the New York Times.
Deep fermentation, more nutritious
After 60-120 days of deep fermentation, the made black garlic retains enhances the nutrients of the original garlic.
Sweet sour, soft waxy, delicate taste
The whole fermentation process maintains a moist state, making the texture of black garlic similar to that of preserved fruit, sweet sour with chewy texture.
Mellow fragrance, more attractive
Fermentation also removes the pungent garlic flavor, making it more mellow attractive.
