How is black garlic, a quick-acting health food, formed? How much is it per jin? What's the difference between garlic and ordinary garlic?

Black garlic, also known as fermented black garlic, is fermented with fresh raw garlic. It gradually goes to people's life because it has no taste of garlic and tastes sour and sweet. Regular consumption can reduce blood lipids and blood pressure, so many people like to eat it. How did black garlic come into being? How much is it per jin? What's the difference between garlic and ordinary garlic?

Black garlic is a new type of fermented food, the production process is to put the garlic in a high-humidity fermentation box for high-temperature fermentation, after fermentation the whole white garlic cloves become black, so it is named black garlic. Fermentation requires a long wait of 60-90 days, which is longer than that of Laojun alchemy furnace. It can be seen that black garlic is not easy to come by. At present, the output of black garlic is less, so the price is expensive. I bought black garlic products at the high-speed railway station in Shandong. A bucket of black garlic as big as a biscuit bucket in a cake shop costs 50 yuan.

Latest price:

Under normal circumstances, black garlic is about 40 yuan to 60 yuan per catty. If you buy black garlic wholesale, the price is much cheaper. The wholesale price of black garlic is 25 yuan to 30 yuan per jin. We have also found that the price of black garlic is not fixed, because it will be affected by quality, season, region and other factors, some of the older black garlic quality is relatively poor, its price is much cheaper.

The difference between garlic and ordinary garlic:

1. The taste is different: garlic is spicy and spicy, and it has a serious peculiar smell after eating. Black garlic tastes sour and sweet, but does not have any taste after eating.

2. Different sources: garlic is grown, and black garlic is processed by garlic.

3. Different nutritional value: as we all know, the nutritional value of black garlic is higher than that of garlic, because black garlic has stronger broad-spectrum antibacterial ability and can inhibit the reproduction of bacteria and viruses, including influenza virus. Sulfur compounds can block the production of carcinogens; animal experiments have found that they have certain effects of protecting liver and protecting liver, lowering fat and anti-obesity.

In addition, garlic itself has a certain antioxidant capacity, black garlic can be further enhanced. Experts believe that the ability of black garlic to scavenge oxidative free radicals is 8-10 times that of ordinary garlic, and it has stronger antioxidant capacity, which can be said to be better than blue. Some animal experiments have found that black garlic can significantly increase the anti-aging glutathione peroxidase in animals and reduce cell damage. Black garlic contains antioxidants and minerals that can delay aging, and the anti-aging ability is stronger than fresh garlic.

In short, compared with ordinary garlic, the health effect of black garlic is stronger, but there is no need to deliberately pursue the health care role of black garlic, after all, there are many factors affecting health, a balanced diet, healthy life is more important!