The price of rare black garlic landing in Guangzhou is not cheap.

Garlic is a common ingredient, but have you ever seen black garlic? In recent years, black garlic, a health food popular in Japan and Southeast Asia, has quietly landed in Guangzhou supermarkets, which is an eye-opener to the public.

Greedy for fresh citizens are eager to try

The reporter saw on the shelves of the TASTE supermarket in China Square that there are three kinds of 200g black garlic food on sale at the same price of 168yuan.

Many citizens at the scene curiously picked up the black garlic and watched it carefully. One customer looked and muttered, "is this garlic born black?" I haven't seen it before. " She finally bought a can of black garlic and said, "give it a try."

The reporter also bought a can to try to find that black garlic grains are black and shiny, taste as soft as jujube, smell no irritating taste of ordinary garlic, taste more special, and there is no obvious peculiar smell in the mouth after eating.

The shop assistant said that black garlic has just been sold on the shelves, and many customers feel that it is fresh to buy and try, and the sales are good.

On the other hand, some citizens who often leave the country are "repeat customers" of black garlic. Mr. ou, a citizen, recently bought similar black garlic food in Hong Kong at a price of 438 Hong Kong dollars, equivalent to about 350 yuan. "first, some relatives went on a trip to Shandong and brought some back. I thought it was good. I bought it when I saw it sold in Hong Kong. It turns out that it is also sold in Guangzhou, and it is still half cheaper. "

Calculate that the value of the active ingredient is 10 times more.

Ordinary garlic costs a few yuan a jin, but a small can of black garlic costs hundreds of yuan. Where is it expensive?

It is understood that fermented black garlic is made of selected fresh and high-quality raw garlic, using a unique professional method in Japan, which needs to be carefully processed for about a month, which not only improves the nutrition of garlic, but also eliminates the unpleasant smell of garlic. into an acceptable food. Fermented black garlic is a research and development achievement in Mitsubishi Prefecture, Japan in 2003. Koichi Sasaki, a famous Japanese medical scientist and professor of the Department of Medicine of Hirosaki University, proved through mouse experiments that the effective components of black garlic can improve immunity and have a strong inhibitory effect on cancer cells.

The main efficacy of black garlic comes from the three components rich in black garlic, such as Eichon, polyphenols and free amino acids. Among them, Ejorn is a unique ingredient of black garlic, which has strong effects of anti-thrombosis, decomposing fat, inhibiting cholesterol production, improving brain activity and preventing a variety of chronic diseases. Polyphenols have strong antioxidant capacity, which can delay aging and enhance immunity. The content of polyphenols in black garlic is more than 10 times higher than that in raw garlic. Free amino acids are more easily absorbed by the human body, and S-allyl cysteine can also prevent myocardial infarction, cerebral infarction and arteriosclerosis.