Table 3.
Proximate composition and pH of black-fermented garlic. (g/100 g)

	Black garlic
Moisture	57.35±0.60
Crude lipid	0.57±0.03
Crude protein	0.93±0.02
Crude ash	1.82±0.05
Total dietary fiber	5.75±0.03
pH	4.46±0.06