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Garlic, also known as Allium Sativum, is a pungent onion that belongs to the onion family. Garlic possesses antiviral, antibacterial, and antibiotic capabilities that are unmatched. It’s high in antioxidants, an enzyme, minerals, and vitamins (vitamin C, vitamin B6). Sulfur compounds, such as Allicin and diallyl sulphide, as well as selenium and manganese, are present. Not only does the fermentation process alter the flavour of garlic, but it also alters the minerals and nutrients present. Fermented garlic has a higher bioactivity level than ordinary garlic. Food’s bioactive components aid body function and promote greater health.