1.The black garic has much antioxidant ability. 2. Now, in some culinary, it is widely used. 3. Black garlic is made from white garlic after being fermented. So the composition and efficacy of black garlic and peeled black garlic is the same. 4. Black garlic is put fresh raw garlic on the fermentation box for a long time days, allowed to naturally fermented foods.
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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.
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
