| Customization: | Available |
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| Certification: | RoHS, BRC, ISO, FDA, HACCP |
| Assay Method: | HPLC-MS, HPLC, UV |
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Nutritional value of black garlic nutrition value is much higher than ordinary raw garlic, for a recognized trademark in the garlic ingredient is alliin and garlic, and no allicin in the fresh garlic, only alliin, alliin exists in the form of stable odourless in garlic, garlic when broken, alliin in garlic enzyme is activated, the catalytic synthesis of allicin garlic amino acid decomposition (diene propyl three sulfide ), the black garlic contains 18 kinds of amino acids required for human body, also contain sugar, protein, calcium, potassium, phosphorus, sulfur, iodine and silicon and rich vitamin a. 1. B2, B3 and vitamin C, etc., and remove the unpleasant smell of garlic and not to change its effective components, the main active ingredient in garlic and S - allyl - cysteine content at 3 - raw garlic 5 times.
(1) Has a strong and extensive antibiotic ability.
(2) Because of its strong garlic odour, allicin can increase feed intake of the birds and fish.
(3) Flavors the meals with a uniform garlic smell and mask unpleasant odors of various feed components.
(4) Strengthen immune system, and promote healthy growth in poultry and fish.
(5) Allicin's garlic odour is effective in repelling flies, mites and other insects from the feed.
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