Which regions are the main black garlic producing areas distributed in?
Black garlic is made from raw garlic through fermentation. After peeling off the garlic skin, the cloves are black. It looks strange but tastes sweet and sour, and it has high nutritional value. Where are these black garlic producing areas?
1. Where are the black garlic producing areas
Black garlic producing areas mainly include Pizhou City, Taicang City, Feng County in Xuzhou, and Sheyang County in Yancheng in Jiangsu; Jinxiang County in Jining, Caohe Town in Jining, Lanling County in Linyi, Laiwu City, Shanghe County in Jinan, Guangrao County in Dongying, Chiping County in Liaocheng, Chengwu County in Heze, and Anqiu in Weifang in Shandong; Yongnian County and the northern part of Daming County in Hebei; Rendong Town in Yulin, Guangxi; and Fengying Township in Shenqiu County, Hema Village in Zhongmu County, Qi County in Kaifeng, and Tongxu County in Henan.
2. The nutritional value of black garlic
It is a food made from fresh raw garlic, placed with its skin in a high-temperature, high-humidity fermentation box and fermented for 60-90 days to allow natural fermentation. It retains the original components of raw garlic and plays a huge positive role in enhancing human immunity, restoring the body from fatigue, and maintaining human health. It also tastes sweet and sour, leaves no garlic odor after eating, and does not cause internal heat. It is a fast-acting health food.
Compared with garlic, black garlic has significantly lower moisture and fat, significantly higher trace elements, while protein, sugar, vitamins, and others are at least more than 2 times those of garlic.
Black garlic is a relatively good anti-cancer food. Its flavor is rather sweet and sour, and it is relatively soft. Friends who are interested can give it a try.
3. How to store black garlic
Black garlic generally needs to be stored in a dry, cool place, and it is best to refrigerate it. Its standard storage time is 24 months. Storing it in a refrigerator will not affect the effects of black garlic, and the taste is slightly better when eaten.
Some people may not be able to accept raw garlic, but black garlic avoids this problem very well while retaining the nutrition of raw garlic.