Black Garlic is produced by fermentation of regular white garlic. The pungent smell and strong taste is gone. It now has a sweet and sour flavour, similar to dried fruit, smoky and slightly chewy, but the benefits remain and even more. It's too fit to use daily, eat together other dish and decorate dish in the restaurants.
The minimum effective dose for raw garlic is one segment (clove) eaten two to three times per day. You can also take an aged garlic supplement. In that case, a normal dose is 600 to 1,200 mg per day
Dong A Diamond Garlic (Functional Food) was naturally fermented according to the technology process transformed under supervision of experts from NAGAMINE, a Japanese corporation. The technology transform was confirmed by Department of Science and Technology through Certificate of registration of technology transformed contract No. 08/2014/HĐCGCN-SKHCN, 10th October, 2014. Production process from raw materials selection to fermentation, analyzing, preservation, ... was made with precision, meticulous to detail, in order to create Black Garlic – Dong A Diamond Garlic.
Dong A Diamond Garlic is soft, has a light sweet taste, fragrant, extremely attractive and no longer pungent smell, nasty spicy of garlic. Through the metabolism of natural compounds, fermentation improves nutritional value, antioxidant activity as well as many other biological effects of medicinal properties.
The active ingredients such as S-allylcysteine (SAC), Polyphenol, axit amin, ... in Black Garlic – Dong A Diamond Garlic bring to users many beneficial effect: Stimulate digestion, anti-flatulence, help to eat more delicious, support digestion of food, lower cholesterol, reduce arteriosclerosis, stabilize blood pressure, increase resistance to environmental factors, help to protect the heart, limiting the aging process.
Use 1 to 2 black garlic twice a day for maximum effectiveness in preventing and supporting the treatment of related diseases.
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