Should I Use Garlic for Yeast Infection?

Black garlic, also known as fermented black garlic, is a food made from fresh raw garlic and fermented in the fermentation tank for 90-120 days. It can retain the original ingredients of raw garlic and the trace elements in black garlic. Higher content, sweet and sour taste, no garlic.

Black garlic

Black garlic aka black

Comparison of nutritional content of black garlic and garlic

And black garlic has 53.6g water content, 1100KJ calories, 41.4g carbohydrates, 10.4g protein, 5.1g fat, 13mg calcium, 2.1mg iron, 52mg magnesium, 36mg sodium, 930mg potassium, 1.4mg zinc, and vitamin B6 10.726mg per 100g. , Vitamin B2 0.126mg, Niacin 10.048mg and so on.

1. Anemia, iron deficiency, and calcium deficiency.

2. Cardiovascular and cerebrovascular diseases.

3, cirrhosis, hepatitis, liver index is too high, liver cancer.

4. Cancer.

5, Alzheimer's disease,

Black garlic is divided into multi-petal black garlic and single-headed black garlic. The consumption is different. In addition, there are differences according to the specific conditioning conditions.

The texture of black garlic is relatively soft, so it should not be vacuumed and wrapped too tightly, otherwise the black garlic will be crushed. After unpacking the black garlic, close the bag after eating. For example, the better black garlic, the black garlic can generally be stored for 3 months. Unpacking can store longer, but it must be stored in a cool and dry place.

For those who are more angry, it is recommended to take one capsule daily.

Leukemia and symptoms related to coagulopathy are not recommended.

Not recommended for infants.