Black Diamond Fermented Garlic


The Characteristics of Black Diamond Fermented Garlic

 No preservatives
No side effects
No chemical additives
Natural Fermentation
Large lobe black garlic species specified by the Japanese, with the strongest activity after fermented
No spicy flavor, tasted sweet and sour.
Technical cooperation with the National Chung-Hsing University.

 

 

What is "Fermented Black Garlic"?

5000 years ago, there is a popular saying in the India medicine: "If garlic is not so smelly, it would be as precious as gold." The Japanese have known the health benefits of garlic for long, but they do not like the smell of garlic. In order to keep the activity of "allicin" in garlic, the Japanese biotechnology industry first developed the fermentation of garlic by appling proper culture induce the natural maturation of garlic and preserve the activity of "allicin,". Surprisingly, analysis of the Japanese Government Food Development Centre in 2005 found that the fermented black garlic contains 18 kinds of amino acids needed by the human body, and the antioxidants contained are 17 times than the white garlic, the free amino acid is also 1.5 times than the raw garlic. When this information was revealed, it become the top topic of the Japanese health food industry. The fermented garlic technology of Taiwan is derived from Japan mostly, but the reason that Taiwan black fermented garlic are finally accepted by Japanese and exported to Japan is the raw material Taiwan applied. The garlic is the large lobes black specie which grown in Tainan, Yunlin , Changhua. It belong to the excellent hard bone and big leaves species, the garlic bulb is big, and the number of lobes arrayed properly and closely. Affected by the climate and environment, the nutritive value is higher than Japanese and Chinese garlic, which made the Taiwan fermented black garlic the first choice of Japanese customers.
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The diamond lineup of Black Diamond Fermented Garlic


$79.00 $100.00

黑鑽石

健康照護

Many In Stock


The Characteristics of Black Diamond Fermented Garlic

 No preservatives
No side effects
No chemical additives
Natural Fermentation
Large lobe black garlic species specified by the Japanese, with the strongest activity after fermented
No spicy flavor, tasted sweet and sour.
Technical cooperation with the National Chung-Hsing University.

 

 

What is "Fermented Black Garlic"?

5000 years ago, there is a popular saying in the India medicine: "If garlic is not so smelly, it would be as precious as gold." The Japanese have known the health benefits of garlic for long, but they do not like the smell of garlic. In order to keep the activity of "allicin" in garlic, the Japanese biotechnology industry first developed the fermentation of garlic by appling proper culture induce the natural maturation of garlic and preserve the activity of "allicin,". Surprisingly, analysis of the Japanese Government Food Development Centre in 2005 found that the fermented black garlic contains 18 kinds of amino acids needed by the human body, and the antioxidants contained are 17 times than the white garlic, the free amino acid is also 1.5 times than the raw garlic. When this information was revealed, it become the top topic of the Japanese health food industry. The fermented garlic technology of Taiwan is derived from Japan mostly, but the reason that Taiwan black fermented garlic are finally accepted by Japanese and exported to Japan is the raw material Taiwan applied. The garlic is the large lobes black specie which grown in Tainan, Yunlin , Changhua. It belong to the excellent hard bone and big leaves species, the garlic bulb is big, and the number of lobes arrayed properly and closely. Affected by the climate and environment, the nutritive value is higher than Japanese and Chinese garlic, which made the Taiwan fermented black garlic the first choice of Japanese customers.
.
.


The diamond lineup of Black Diamond Fermented Garlic

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