I am here as a sandal manufacturer, I want to offer a collection of sandals that we make you can see the picture and if you are seriously interested you can contact me directly a week can produce as much as 100 kd If you want to check directly at the location, you can contact me so you can see the production room I live in Bogor, Cikaret area, Batu City, Paspamres complex, Jalan Tanjung No. 09 near cherry ball field for payment we accept a dp of 70 percent finished, then the rest or cash is better okay, here's a picture of our production and collection of sandals, we will continue to update The materials we use are quality materials that are comfortable to wear and have lots of color choices my producer video there are several workers who are ready to take orders anytime so there is no need to doubt the quality of our work CODE : HAK TAHU 3INCH JPT KP - 01 PRICE 720RB 20 PAIRS SIZE 31-35 700RB 20 PAIRS SIZE 26/30 CODE : HAK KACA JPT MIKA FLOWER -01 PRICE 970RB 20 ...
INOCHI BLACK GARLIC PREMIUM
Introducing a simple food with a wonderfully complex flavor. Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique.
It’s Healthy
In Taoism mythology, black garlic was rumored to grant immortality. We can’t promise you that, but there’s no doubt that black garlic is great for your health—it’s loaded with nearly twice as many antioxidants as raw garlic. It also contains S-Allycysteine, which is fancy talk for a natural compound that has been proven to be a factor in cancer prevention.
Black garlic is fresh raw garlic (Allium sativum) that changes with time through the use of low heat and humidity of about 70% in a process called the Maillard reaction. During this process, the cloves turn a distinct black color. The garlic’s texture and flavor change as well. It’s softer, chewier, and sweeter than regular raw garlic.
While black garlic seems to be a recent phenomenon, it’s been around and in use for centuries. Its origins are unclear, but it started in Asia well before it became mainstream in the United States. One reason for its popularity is that black garlic, like fresh raw garlic, has antioxidants and other key nutrients that can help to improve your health and prevent serious health-related issues.
Health Benefits
While black garlic has less of the active compound allicin than its fresh raw counterpart, it does boast higher concentrations of many nutrients, antioxidants, and other beneficial compounds. These higher concentrations may be at least partly responsible for the many health benefits that black garlic provides:
6 Impressive Health Benefits of Black Garlic
- Contains more antioxidants. ...
- May help regulate blood sugar. ...
- May reduce the risk of heart disease. ...
- Compounds in black garlic may protect brain health. ...
- May have anticancer properties. ...
- Black garlic may help protect your liver.
Blood sugar control
Like fresh raw garlic, black garlic can help to regulate blood sugar levels. Reducing high blood sugar helps prevent serious health issues, such as diabetes symptoms, kidney dysfunction, and more. Higher antioxidant levels in black garlic may also help to prevent complications related to diabetes.
Heart protection
Fresh raw garlic is known for its ability to help improve heart health. Black garlic may provide the same protective effects. Black garlic can also help lower levels of cholesterol and triglycerides, which in turn reduces your risk of heart disease.
Black garlic is a garlic that has been naturally processed at a certain temperature in a long time. Therefore, the new chemical content and formulations are produced. Black Garlic has stronger antibacterial properties, as well as antioxidants two times higher than regular garlic due to it consists of Sallycysteine. The longer black garlic fermentation of Sallycysteine content increases. The study was intended to identify the nutritional content and antioxidant activity found on black garlic based on fermentation time. The research type used was an analytical observation with complete randomized design included making, observing, and analyzing nutrient content (carbohydrate, protein, and fat) and antioxidant activity on black garlic based on fermentation length. The research sample was black garlic fermented at 700C. The experiment was carried out by different treatment of fermentation length was 30 days, 40 days, 60 days, and 90 days. The results showed that nutrient content and antioxidant activity of black garlic during the fermentation process tended to increase. The highest protein content was found on 60 fermented black garlic (7.52% bb). The highest fat content was found in 90 fermented black garlic (5.4% bb). The highest carbohydrate content was found on 90 fermented black garlic (45,476% bb).
e-mail :custombebashp@gmail.com
Komentar
Posting Komentar