The essence of garlic black garlic sauce

Black garlic,  This is because after a long period of fermentation and maturing , the protein contained in garlic have been broken down into amino acids, carbohydrates are broken down into fructose, and contained intact garlic alliin. 

No peculiar smell of  whole black garlic, but emenate a rich aroma can evoke appetite. To make peeled black garlic to keep a lot of water, all of the production process to maintain a moist state, it looks similar to preserved fruit.

Aged Black garlic is put fresh raw garlic on the fermentation box about 60 days, allowed to naturally fermented foods. 

Peeled fermented Black garlic is made from white garlic after being peeled and fermented.

So the composition and efficacy of black garlic and black garlic sauce is the same.

1.Prevent cancer, control blood sugar, strengthen the function of internal  organs.
2.Sweet and sour taste, no stimulation. 
3.Disinfection, disease prevention wall.
4.Anti-oxidant ability.
5.Enhance immune function.
6.Regulate blood sugar levels Strongly.

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