Japanese who can keep fit have recently become addicted to eating black garlic. The appearance of black garlic looks similar to that of white garlic, but there is almost no pungent smell of garlic, but it emits a sweet and sour taste that can arouse appetite. Japanese people who pay attention to health like to eat it as a snack or dessert. Black garlic is a kind of food made from fresh raw garlic, pickled for 30 days in a high temperature and high humidity workshop and naturally fermented. The original white turned into black. Why does good garlic turn into black garlic? As we all know, garlic is recognized as a good product for improving immunity and resisting cancer, which has the effects of preventing cardiovascular and cerebrovascular diseases, regulating blood pressure, lowering blood sugar and resisting aging. The health care function of black garlic is far superior to that of ordinary garlic. The test results of Japan Food Analysis Center show that the amino acid content of black garlic as a delicious food is 12 times higher than that of ordinary garlic. The content of polyphenols is 39 times that of raw garlic. What is particularly striking is the powerful effect of black garlic on regulating blood circulation and antioxidant capacity. Although these effects can also be achieved by ordinary garlic, black garlic produces brand-new components on the basis of strengthening the original strength of components during fermentation and ripening, and its effect of improving immunity becomes more powerful. At present, the black garlic eaten by Japanese people is basically imported from China. Dalian Guhua Garlic Industry Co., Ltd. is the largest exporter of black garlic in China, with an annual export volume of 180 tons. This kind of health food is very popular in Japan, America, Singapore, Turkey and Russia.