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Chemical composition of black garli
Chemical composition of black garlic:
The black garlic mainly containing amino acids, peptides, proteins, enzymes, glycosides, vitamins, fats, inorganic substances, carbohydrates and sulfur compounds and other ingredients.
Contains 18 kinds of amino acids, amino acids: Black garlic contains almost all of the essential amino acids in the body, where the most abundant: glutamate, arginine, aspartic acid, valine.
Vitamins: vitamin C, vitamin B, vitamin A.
Trace elements: the highest content of phosphorus and potassium, followed by: magnesium, sodium, calcium, calcium, silicon, aluminum, and zinc, also contain selenium, germanium, etc..
Sulfur compounds: currently think the black garlic bioactive substances (bioactive substance) for the the black garlic specific sulfur compounds (sulfur compound).
5 Carbohydrates: black garlic, in addition to containing allicin class, amino acids, Vitamins reducing sugars (glucose and fructose), sucrose, polysaccharides. Garlic contains a reducing sugar 0.14%, 3.79% sucrose, 8.22% starch, dextrin 7.69%, the highest polysaccharide content of approximately 51.0%.
The black garlic mainly containing amino acids, peptides, proteins, enzymes, glycosides, vitamins, fats, inorganic substances, carbohydrates and sulfur compounds and other ingredients.
Contains 18 kinds of amino acids, amino acids: Black garlic contains almost all of the essential amino acids in the body, where the most abundant: glutamate, arginine, aspartic acid, valine.
Vitamins: vitamin C, vitamin B, vitamin A.
Trace elements: the highest content of phosphorus and potassium, followed by: magnesium, sodium, calcium, calcium, silicon, aluminum, and zinc, also contain selenium, germanium, etc..
Sulfur compounds: currently think the black garlic bioactive substances (bioactive substance) for the the black garlic specific sulfur compounds (sulfur compound).
5 Carbohydrates: black garlic, in addition to containing allicin class, amino acids, Vitamins reducing sugars (glucose and fructose), sucrose, polysaccharides. Garlic contains a reducing sugar 0.14%, 3.79% sucrose, 8.22% starch, dextrin 7.69%, the highest polysaccharide content of approximately 51.0%.
0/5000
Thành phần hóa học của tỏi đen:Black tỏi có chứa chủ yếu các axit amin, peptide, protein, enzyme, glicozit, vitamin, chất béo, chất vô cơ, carbohydrate và hợp chất lưu huỳnh và các thành phần khác.Có 18 loại axit amin, axit amin: Black Tỏi chứa hầu như tất cả các axit amin thiết yếu trong cơ thể, nơi nhiều phong phú: glutamate, arginine, aspartic axit, valine.Vitamin: vitamin C, vitamin B, vitamin A.Nguyên tố: nội dung cao nhất phốt pho và kali, tiếp theo là: magiê, natri, canxi, canxi, silic, nhôm và kẽm, cũng chứa selen, gecmani, vv...Lưu huỳnh hợp chất: hiện đang nghĩ rằng tỏi đen hoạt tính sinh học chất (chất hoạt tính sinh học) cho các hợp chất lưu huỳnh cụ thể màu đen tỏi (hợp chất lưu huỳnh).5 carbohydrate: black tỏi, ngoài việc có allicin lớp, axit amin, vitamin giảm đường (glucoza và fructoza), sucrose, polysaccharides. Tỏi chứa một giảm đường 0,14%, 3,79% Sucroza, 8,22% tinh bột, dextrin 7,69%, nội dung polysacarit cao nhất khoảng 51.0%.
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Chemical composition of black garlic:
The black garlic mainly containing amino acids, peptides, proteins, enzymes, glycosides, vitamins, fats, inorganic substances, carbohydrates and sulfur compounds and other ingredients.
Contains 18 kinds of amino acids, amino acids: Black garlic contains almost all of the essential amino acids in the body, where the most abundant: glutamate, arginine, aspartic acid, valine.
Vitamins: vitamin C, vitamin B, vitamin A.
Trace elements: the highest content of phosphorus and potassium, followed by: magnesium, sodium, calcium, calcium, silicon, aluminum, and zinc, also contain selenium, germanium, etc..
Sulfur compounds: currently think the black garlic bioactive substances (bioactive substance) for the the black garlic specific sulfur compounds (sulfur compound).
5 Carbohydrates: black garlic, in addition to containing allicin class, amino acids, Vitamins reducing sugars (glucose and fructose), sucrose, polysaccharides. Garlic contains a reducing sugar 0.14%, 3.79% sucrose, 8.22% starch, dextrin 7.69%, the highest polysaccharide content of approximately 51.0%.
The black garlic mainly containing amino acids, peptides, proteins, enzymes, glycosides, vitamins, fats, inorganic substances, carbohydrates and sulfur compounds and other ingredients.
Contains 18 kinds of amino acids, amino acids: Black garlic contains almost all of the essential amino acids in the body, where the most abundant: glutamate, arginine, aspartic acid, valine.
Vitamins: vitamin C, vitamin B, vitamin A.
Trace elements: the highest content of phosphorus and potassium, followed by: magnesium, sodium, calcium, calcium, silicon, aluminum, and zinc, also contain selenium, germanium, etc..
Sulfur compounds: currently think the black garlic bioactive substances (bioactive substance) for the the black garlic specific sulfur compounds (sulfur compound).
5 Carbohydrates: black garlic, in addition to containing allicin class, amino acids, Vitamins reducing sugars (glucose and fructose), sucrose, polysaccharides. Garlic contains a reducing sugar 0.14%, 3.79% sucrose, 8.22% starch, dextrin 7.69%, the highest polysaccharide content of approximately 51.0%.
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