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PRODUCT INTRODUCTION BLACK GARLIC

Taste sweet and sour sterilization and anti-oxidation ability

Black garlic, also known as fermented black garlic, is a food made from fresh raw garlic and fermented in a fermentation tank for 90-120 days. It retains the original ingredients of raw garlic and trace elements in black garlic. High content, sweet and sour taste, no garlic

The high nutritional value of black garlic and the taste of “sweet, soft and sturdy” are gradually being recognized and recognized by people, and they are gradually moving towards people's lives. It has no garlic odor after eating, has anti-oxidation and anti-acidification effects, and is also effective for diseases such as diabetes, hypertension, hyperlipemia and cancer

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Precautions

If the fire is more vigorous, it is recommended to take one capsule a day
It is not recommended to use white blood sugar and symptoms related to coagulation
It is not recommended to use the baby
It can be stored for a long time without unpacking
It is recommended to keep the black garlic in a cool and dry place

For people

Anemia
iron deficiency
calcium
deficiency liver
index is too high
kidney deficiency
physical weakness
easy tired
lethargic's
................

30-day preservation method

Black garlic texture is relatively soft, it is not suitable to vacuum the package too tight, otherwise it will squeeze the bad black garlic, after the black garlic is unpacked, after eating the sealed bag mouth, for example, better black garlic, black garlic can generally be stored for 3 months, no Unpacking can be stored for a long time, but must be stored in a cool dry place

fermentation 120 days of

Exquisite craftsmanship, making constant temperature fermentation, 120 days of taste, sweet and sour, rest assured, on the basis of fresh garlic, the improvement of nutrients

Selected raw garlic for 0 days
Hard and spicy
Activation of 01-10 days
Hard and spicy
Medium temperature fermentation for 10-30 days
Soft acid
High temperature cooked hot 30-90 days
Sweet and sour

Comparison of nutritional value components

Analysis of the content of common garlic and black garlic

FRESH GARLIC
100/g
  • Contains moisture 63.8 g
  • Sugar 7.2 g
  • Protein 5.2 g
  • Fat 10.2 g
  • Calcium 10 mg
  • Phosphorus 12.5 mg
  • Iron 1.3 mg
  • Vitamin B10.29 mg
  • Vitamin B20
  • Niacin 0.8 mg
  • Vitamin C 7mg
BLACK GARLIC
100/g
  • Contains moisture 43.6 g
  • Magnesium 52 mg
  • Nano 36 mg
  • Potassium 930mg
  • Calcium 13 mg
  • Zinc 1.4 mg
  • Iron 2.1 mg
  • Vitamin B610.726 mg
  • Vitamin B20.126 mg
  • Niacin 10.048 mg
  • .............

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