Nutrients: amino acids, ajoene, vitamins, nicotinic acid, lipoid, calories, sodium, calcium, iron, zinc, potassium, magnesium, selenium and so on.
Packaging & Delivery
1.Packaging Details: 2pcs,4pcs,6pcs in vacuum bag/ bag in ctns
inner packing: plastic tank outer packing: standard carton packing
2.Delivery Detail: 20 days after you order
3. Storage: Store in dry and shady place, avoid sunlight and high temperature;
4. Shelf life: 24 months;
We have single clove and multi-clove black garlic for your choices, packing can be customized.
And we'd like to help you to design and print the product label.
Features of Fermented Black Garlic:
1) The Organic Content Table of the Fermented Black Garlic per 100g
2) The Inorganic Substance Content Table in the Fermented Black Garlic per 100g
3) The Nutriment & Vitamin B Content Table in the Fermented Black Garlic per 100g
4) Effect of 18 Types of Amino Acids on Human Body
5) Physiological Action of Amino Acids That Necessary for Livestock and Birds
6) Indispensable Amino Acids
7)Types of Protein
8) Efficacy of Protein
9) People Who Need Protein Replenishment
Process of fermented black garlic
Established in 2008,zhuchengruifusheng black garlic biological engineering Co.,Ltdisa professional manufacturer and exporter that is concerned with the development and production of black garlic. We are located in Shandong province with convenient transportation access. All of our products comply with international quality standards and are greatly appreciated in a variety of different markets throughout the world.
Covering an area of 27,000square meters,we have over 100 employees, boast an annual sales revenue that exceeds USD7,000,000 and currently export 70% of our productionworldwidely, and we are the largest processing base of black garlic product series in China.Our well-equipped facilities and excellent quality control throughout all stages of production enable us to guarantee total customer satisfaction.
1.Its antioxidation capability is significantly increased, 10 times hgher 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.
3.S-arylcysteine that does not exist in raw garlic is generated, which is effective fro preventing cancers, inhibiting cholesterol, improving arterial sclerosis, preventing arterial sclerosis, etc.
4.The content of polyphenol is significantly increased, which is effective for inhibiting oxidation of cholesterol, inhibiting generation of avtive oxyen and preventing arterial sclerosis.
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. It's a simple and natural prescription for better health.