The black garlic maintains its original components after fermentation. Besides, it contains high micronutrient levels and tastes sour and sweet without garlic flavor. With its effects of anti-oxidation and anti-acidification, the black garlic is perfectly suitable for the three-high group and cancer patients.
Due to its high nutritive value and sweet, soft and glutinous taste, it is gradually known and recognized by customers and becomes daily products of common people. The black garlic leaves no garlic odor after being eaten, which is special compared with normal garlic. It can also ease diseases such as diabetes, hypertension, hyperlipidemia and cancers.
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