How Health Food Black Garlic Is Formed, Its Price, and How It Differs from Ordinary Garlic
Black garlic, also known as fermented black garlic or black garlic, is made by fermenting fresh raw garlic. Because it has no garlic odor and tastes sweet and sour, it has gradually made its way into ordinary people's lives. Regular consumption can have effects such as lowering blood lipids and lowering blood pressure, so many people like to eat it. So how is black garlic formed? How much does it generally cost per jin? What is the difference between it and ordinary garlic?
Black garlic is a new type of fermented food. The production process is to put garlic into a high-humidity fermentation cabinet for high-temperature fermentation. After fermentation, the entire white garlic clove turns black, hence the name black garlic. Fermentation requires a long wait of 60-90 days, longer than the 49 days in the Supreme Old Lord's alchemy furnace, which shows how hard-won black garlic is. At present, the output of black garlic is relatively small, so the price is high. I once bought black garlic products at a high-speed rail station in Shandong; a bucket of black garlic as big as a cookie tin in a cake shop cost 50 yuan.
Latest price:
In general, black garlic costs about 40 yuan to 60 yuan per jin. If you buy black garlic wholesale, the price is much cheaper, with the wholesale price of black garlic at 25 yuan to 30 yuan per jin. You have probably also noticed that the price of black garlic is not fixed, because it is affected by factors such as quality, season and region. Some black garlic that has already become relatively old is of poorer quality, and its price is much cheaper.
Differences from ordinary garlic:
1. Different taste: garlic is pungent and leaves a very strong odor after eating, while black garlic tastes sweet and sour and leaves no odor after eating;
2. Different sources: garlic is grown, while black garlic is processed from garlic;
3. Different nutritional value: everyone knows the nutritional value of garlic, and 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 viruses; sulfur-containing compounds can block the formation of carcinogens; animal experiments have found that it has certain liver-protecting and liver-nourishing, lipid-lowering and anti-obesity effects;
In addition, garlic itself has a certain antioxidant capacity, and this ability of black garlic has been 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 surpass its origin. Animal experiments have found that black garlic can more significantly increase anti-aging glutathione peroxidase in animals and reduce cell damage. The antioxidant substances and minerals contained in black garlic can play a role in delaying aging, and its ability to delay aging is also stronger than that of fresh garlic.
In short, compared with ordinary garlic, black garlic has stronger health benefits, but there is no need to deliberately pursue the health benefits of black garlic. After all, there are many factors that affect health, and a balanced diet and a healthy life are more important!