Where is the producing area of black garlic?
Black garlic is fermented raw garlic, garlic cloves are black after peeling garlic, looks strange but tastes sweet and sour, and high nutritional value. Where does this black garlic come from?
1. Where is the origin of black garlic
Black garlic production areas mainly include Pizhou City, Taicang City, Xuzhou Feng County County, Yancheng Sheyang County; Shandong Jining Jinxiang County, Jining Caohe Town, Linyi Lanling County (Lanling County), Laiwu City, Jinan Shanghe County, Dongying Guangrao County, Liaocheng Chiping County, Heze Chengwu County, Weifang Anqiu; Hebei Yongnian County, north of Daming County; Guangxi Yulin Rendong Town; Henan Shenqiu County Fengying Township, Zhongmu County Hebingma Village, Qi City and Tongxu County.
Second, the nutritional value of black garlic
Fresh garlic is fermented in a high temperature and high humidity fermentation tank for 60-90 days with skin, and is naturally fermented. It retains the original ingredients of raw garlic, plays a great positive role in strengthening human immunity, recovering human fatigue and maintaining human health, and tastes sour and sweet. It has no garlic flavor after eating and does not get angry. It is a quick-acting health food.
Compared with garlic, black garlic has significantly lower moisture, fat, etc., and significantly higher trace elements, while protein, sugar, vitamins, etc. are at least twice as much as garlic.
Black garlic is a relatively good anti-cancer food, taste sweet and sour, relatively soft, interested friends can try.
3. How to preserve black garlic
Black garlic generally needs to be stored in a dry and cool place, preferably refrigerated. Its standard storage time is 24 months, with refrigerator storage will not affect the efficacy of black garlic, eat up the taste is also slightly better.
Raw garlic may be unacceptable to some people, but black garlic avoids this problem very well and retains the nutrition of raw garlic.
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