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The food made from fermented black garlic not only retains the original ingredients and functions of raw garlic, but also enhances its antioxidant and acid resistance by several times. It also converts the protein of raw garlic into essential amino acids for the human body every day, which is quickly absorbed by the body. It plays a huge positive role in enhancing the human immune system, restoring fatigue, and maintaining human health. Moreover, the taste is sour and sweet, and there is no garlic taste after eating.