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Garlic has a wide range of uses. In terms of nutritional value, garlic can be used to make garlic sugar, garlic polyamines, flavonoids, etc; In terms of medicinal value, allicin and garlic oil can be made. Garlic can also be further processed to produce garlic powder, dehydrated garlic slices, garlic wine, black garlic soy sauce/vinegar, garlic health products, garlic oral liquid, black garlic, etc.
In addition, it also contains trace elements such as thiamine, riboflavin, niacin, allicin, citral, as well as selenium and germanium. Containing about 0.2% volatile oil, the main component of the oil is allicin, which has bactericidal effect. It is produced by the hydrolysis of alliin in garlic by alliinase. Garlic contains "alliin", a substance that is many times more beneficial to the brain than vitamin B.
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Main Product:
garlic,
organic garlic,
peeled garlic,
dried garlic,
white garlic,
fresh garlic
