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Why black garlic extract is more popular than white garlic

Many people know that garlic has high nutritional value, but garlic has a strong smell and is spicy. Black garlic is a special and healthy way to eat. In recent years, due to its high nutritional value, it is very popular at home and abroad. In some Michelin restaurants abroad, black garlic also appears as an appetizer.

Black garlic is a food that is made of fresh raw garlic, washed with the skin, placed in a high temperature and high humidity fermentation box for natural fermentation for 60 to 120 days, and then sterilized and packaged. Through deep fermentation for 60-120 days, the prepared black garlic retains the nutrients of the original garlic. The whole fermentation process maintains a moist state, making the taste of black garlic similar to that of dried fruit. Fermentation also removes the pungent garlic smell, giving it a special aroma that is more appealing.

Nutritional value of black garlic extract:

1. Strong antioxidant capacity

The essence of human aging is oxidation, and the strong antioxidant function of black garlic is that it can produce very good effects on many diseases.

2. Enhance immune function

Experiments show that the fat-soluble volatile oil in black garlic can significantly improve the phagocytic function of macrophages and enhance the immune system.



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