Black garlic, also known as black garlic and fermented black garlic, is a kind of food made by fermenting fresh raw garlic with skin in a high temperature and high humidity fermentation box for 60-90 days and letting it naturally ferment. On the basis of retaining the original components of raw garlic, the antioxidant and anti-acidification effects of raw garlic are improved by dozens of times, and the protein of raw garlic is converted into 18 amino acids necessary for human body every day, and then it is quickly absorbed by human body. We know that garlic itself is a very good health food, and the role of black garlic is even more amazing. It has obvious preventive and therapeutic effects on diabetes, hypertension, hyperlipidemia and cancer. Black garlic has extremely high nutritional value. The inspection report of the inspection agency shows that fresh garlic contains 63.8g of water, 7.2g of sugar, 5.2g of protein,100g of fat,10mg of calcium,12.5mg of phosphorus,1.3mg of iron and 65538+0.3mg of vitamin B zinc. It can be seen that the moisture and fat of black garlic are obviously lower than that of garlic, and the trace elements are obviously improved, while protein, sugar and vitamins are at least twice as high as that of garlic. Therefore, black garlic has many functions such as eliminating fatigue, improving physical strength, solving constipation, protecting liver, improving prostate activity and promoting sleep. The difference lies in the processing technology and raw materials. A black garlic is fermented by a garlic. Black garlic is a kind of food made from fresh raw garlic, which is fermented in a high temperature and high humidity fermentation box for 60~90 days and allowed to ferment naturally. Because the nutritional value of single-headed garlic is higher than that of ordinary garlic, generally speaking, single-headed black garlic is more effective than black garlic. Zhengzhou Dashi has a black garlic gift box at 6376 1005.