Where is the origin of black garlic?
Black garlic, also known as fermented black garlic, is an edible product, which is accepted by people because of its high nutritional value and good taste. Where is the main producing area of black garlic?
Where is the producing area of black garlic
The main producing areas of black garlic are Jining Jinxiang County, Jining Caohe Town, Linyi Lanling County, Laiwu City, Jinan Shanghe County, Dongying Guangrao County, Liaocheng Liaoping County, Heze Chengwu County, Weifang Anqiu; Jiangsu Pizhou City, Taicang City, Xuzhou Fengxian County, Yancheng Sheyang County; Yongnian County, Daming County, Hebei Province; Rendong Town, Yulin County, Guangxi; Fengying Township, Shenqiu County, Henan Province, he Bingma Village, Zhongmou County, Kaifeng Qi County and Tongxu County.
What is black garlic?
It is a food made of fresh raw garlic, which is fermented for 60-90 days in a high-temperature and humid fermentation box with skin. It retains the original ingredients of raw garlic and plays a huge positive role in enhancing human immunity, restoring human fatigue and maintaining human health. It also has a sweet and sour taste, no garlic flavor and no fire after eating. It is a quick-acting health food.
The moisture and fat of black garlic were significantly lower than those of garlic, while the contents of trace elements were significantly increased, while the contents of protein, sugar and vitamins were at least 2 times that of garlic.
Black garlic is a good anti-cancer food, taste sweet and sour, relatively soft, interested friends can have a try.
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