Garlic

The general components of garlic 60.3% moisture, protein 8.4%, fat 0.1%, carbohydrate 28.7%; each 100 grams of garlic supply about 138 kilocalories, phosphorus 200 mg, vitamin B1 0.21 mg. The role of garlic can be produced by the enzyme activity of the rich flavor of Juju ingredients, when Paisui garlic, the original garlic stored in an empty cell in the enzyme would be released, but not with the role of flavor precursor substances to produce Allicin (allicin) active ingredient, which is to produce characteristic flavor component of garlic, to show the unique spicy garlic flavor and stimulating flavor

 skin white, petals large, water less spicy Sauvignon, good quality. The kinds of cold-resistant, resistant to insect pests.

Skin white, petals large, water less spicy Sauvignon, good quality. The kinds of cold-resistant, resistant to insect pests.