Black garlic, also known as black garlic, fermented black garlic, is fresh raw garlic, with skin in the high temperature and humidity fermentation tank fermented for 60 to 90 days, let it naturally fermented food, it retains raw garlic raw Based on the ingredients, the antioxidant and anti-acidification effects of raw garlic are improved by several dozen times, and the raw proteins of raw garlic are transformed into 18 kinds of amino acids necessary for the human body every day, which are then rapidly absorbed by the human body and enhance the human body. Immunity, recovery of human fatigue, and maintaining human health play a huge positive role, and the taste is sweet and sour, no garlic after eating, not lit, is a fast-acting health food. We know that garlic itself is a very good health food, and the role of black garlic is even more striking. It has very significant preventive and therapeutic effects on diabetes, hypertension, hyperlipidemia and cancer. Black garlic has a high nutritional value, inspection agency testing report shows: fresh garlic 63.8g per 100g moisture content, sugar 7.2g, protein 5.2g, fat 10.2g, calcium 10mg, phosphorus 12.5mg, iron 1.3mg, vitamin B10. 29mg, vitamin B20.06mg, niacin 0.8mg, vitamin C7mg, in addition also contains magnesium and other trace elements, these are the body's indispensable nutrients. The black garlic per 100g moisture content 43.6g, calories 1100KJ, sugar 41.4g, protein 10.4g, fat 5.1g, calcium 13mg, magnesium 52mg, iron 2.1mg, sodium 36mg, potassium 930mg, zinc 1.4mg vitamin B610.726mg, vitamins B20.126mg, 10.048mg niacin, etc., it can be seen, black garlic than garlic, water, fat, etc. have significantly reduced, trace elements have increased significantly, while protein, sugar, vitamins, etc. are at least 2 of garlic More than doubled, therefore, black garlic has a wealth of nutrients that the body needs and can even improve. Nutritional value Comparison of Nutrient Contents of Black Garlic and Garlic The nutrition of garlic is very rich. The testing report of the inspection agency shows that fresh garlic has 63.8g of moisture per 100g, heat of 577.39kJ, sugar of 7.2g, protein of 5.2g, fat of 0.2g, calcium of 10mg, phosphorus of 12.5mg, iron of 1.3mg, and vitamin B10. .29mg, vitamin B20.06mg, niacin 0.8mg, vitamin C7mg, in addition also contains magnesium and other trace elements, these are the body's indispensable nutrients. The black garlic contains 53.6g per 100g of water, heat 1100KJ, sugar 41.4g, protein 10.4g, fat 5.1g, calcium 13mg, iron 2.1mg, magnesium 52mg, sodium 36mg, potassium 930mg, zinc 1.4mg, vitamin B610.726mg, Vitamin B20.126 mg, niacin 10.048 mg and so on. Features Therefore, black garlic also has many functions such as eliminating fatigue, increasing physical strength, resolving constipation, protecting the liver, increasing prostate activity, and promoting sleep. Prevention of Cancer, Control of Blood Sugar, and Enhancement of Visceral Functions Garlic is the Best Anticancer Food Since ancient Egypt, garlic has been praised for its special effects foods that nourish the body and relieve fatigue. In the "Designer Foods Program" published by the National Cancer Institute in 1990, garlic is most effective in preventing cancer. It is ranked first in the 48 common anti-cancer foods. At the same time, it can reduce excess cholesterol and sugar in the blood, and it can also regulate gastrointestinal motility. Garlic garlic garlic is the main component of allicin, allicin and vitamin B1 combined with the formation of a component known as garlic thiamine has the effect of lifting fatigue, promote the breakdown of glycide, control blood sugar rise; while garlic is called spermin Organic sulfur compounds can activate cells and help vitamin B1 convert sugar into energy. It has the effect of relieving fatigue and increasing physical strength. In addition, an inorganic nutrient called selenium has the powerful role of active oxygen in eliminating various lifestyle-related diseases. Heating the allicin at 25-100°C produces a sulphur compound called the garlic ajoene (which has the property of melting fats and oils), which has a greater effect of controlling blood sugar and converting sugar into energy. Sweet and sour taste without irritation Black garlic does not have the unique taste of garlic, but it exudes a rich aroma that can evoke appetite. In order to maintain a lot of moisture in the garlic, all the production process maintains a moist state, its appearance is similar to the fruit. This is because the protein contained in the garlic is decomposed into amino acids after long-term fermentation and ripening, the carbohydrate is decomposed into fructose, and the alliin contained in the garlic is completely preserved. So black garlic is sweet and sour, delicious, and can also be eaten as a dessert or dessert. The results of the food analysis showed that the black garlic was 2.5 times more than the normal garlic as the content of the amino acid in the delicious ingredient. Black garlic is soft like a jelly after it is eaten in the mouth, and after eating, it does not eat the scent that is typical of raw garlic, and it does not produce unpleasant irritations to the stomach and stomach. Through fermentation, the medicinal effect of garlic has been enhanced After fermentation and ripening, black garlic has a health effect that far surpasses ordinary garlic. In particular, its powerful adjustment of blood circulation effects and antioxidant power. Although these common garlic can also be achieved, black garlic has produced new ingredients on the basis of strengthening the original inherent ingredients during the maturation of fermentation, and its health effects have become more powerful. Sterilization, construction of disease prevention wall The allicin contained in black garlic has a broad-spectrum antibacterial effect, and it kills dozens of epidemic viruses and many pathogenic microorganisms. The bactericidal component is mainly allicin, and there is also a white oily liquid "propylene sulfide" [(CH2CH2H2) 2S]. This allicin can even kill typhoid bacillus, dysentery bacillus, flu virus, etc. even if diluted 100,000 times. Black garlic volatiles, leachate and allicin have a significant inhibition or killing effect on a variety of pathogenic bacteria in vitro. These sulfur-containing compounds also have strong inhibition and killing effects on spoilage fungi, and their strength of action is equivalent to or even stronger than the chemical preservatives benzoic acid and sorbic acid, and is the strongest antibacterial effect among natural plants currently found. Anti-aging, anti-oxidation neng force is 39 times that of ordinary garlic Strong antioxidant capacity The essence of human aging is oxidation, and the superior antioxidative function of black garlic is the main reason why it can produce very good results for many diseases, and it also produces very good diseases that will cause the body to lose its multifunctionality. The role of health care. Enhance immune function Experiments have shown that the fat-soluble volatile oil in black garlic can significantly increase the phagocytic function of macrophages and enhance the immune system. Allicin has the function of activating the cell membrane composed of sugar lipids, which can increase its permeability, strengthen the metabolism of cells, increase the vitality, and strengthen the immunity of the body. Lysine and serine have the function of improving immunity. Vitamin C can also enhance the body's immunity. The zinc contained in black garlic is involved in hormone synthesis and improves the body's immunity. Strong regulation of blood glucose levels Black garlic can affect the synthesis of glycogen in the liver, reduce its blood sugar level and increase plasma insulin levels. The allicin can make normal people's blood sugar levels drop, black garlic also contains S-methyl cysteine ​​sulfoxide and S-allyl cysteine ​​sulfoxide, this sulfide can inhibit G-6 -P enzyme NADPH prevents insulin damage and has a hypoglycemic effect. Allyl disulfide in black garlic also has this effect. The alkaloids contained in black garlic also have the ingredients to lower blood sugar, increase the function of insulin, and more importantly, it has no effect on the normal blood sugar level. Glycine lowers blood glucose levels and prevents diabetes. Isoleucine has the function of promoting insulin secretion and regulating blood glucose. The researchers in the animal experiments with 25g black garlic feed rabbits glucose tolerance test, measured black garlic group maximum blood glucose decreased value of 12.4% ± 1.2%, distilled water control group was 1.8% ± 0.5%, indicating black garlic It has a significant effect on controlling blood sugar. They also ingested black garlic extract from diabetic rats induced by alloxan. It also showed that black garlic has hypoglycemic effect. After 2 hours of intake, the blood glucose concentration decreased by 17.9% to 26.2%. The black garlic's ability to regulate blood sugar is not a simple control, but it is to protect insulin and actively convert sugar into energy, so that diabetics have the same ability of sugar as ordinary people, rather than drugs hypoglycemic, which determines the black garlic is not ordinary Hypoglycemic products have comparable efficacy. Black garlic for the crowd 1, anemia, iron deficiency, lack of calcium. 2, cardiovascular and cerebrovascular diseases. 3, high blood pressure, high cholesterol, high cholesterol, high blood sugar. 4, liver cirrhosis, hepatitis, liver index is too high, liver cancer. 5. Cancer. 6, Alzheimer's disease, Parkinson's disease and so on. 7, stroke, ear stroke and so on. 8, kidney deficiency, physical weakness, easy tired, mentally ill persons. 9, prostate disease. 10, diabetics. 11, vulnerable to cold. 12, who are suffering from menstrual symptoms. 13, want to keep young and active. 14, people with low immunity, enhance immunity. 15, do office for a long time, not the crowd. 16, in sub-health groups. Edible black garlic should pay attention to matters For those who are more prosperous, it is advisable to take one capsule daily. White blood disease and symptoms related to poor blood coagulation are not recommended for consumption. Yancheng Rongtai Labware Co.,Ltd , https://www.shtestlab.com