Vinegar is a substance that can be made from wines such as white, red or balsamic vinegar; or cereals such as rice, sorghum, wheat and some fruits such as apple, grape, kiwi and carambola (carambola).
In general, vinegar has an antibacterial action, helps to improve digestion, regulates blood sugar, promotes weight loss, regulates fat metabolism and acts as an antioxidant, helping to prevent diseases, being able to be used as an additive for meats, salads and desserts and can even be used in yokes.
- White vinegar.
- Alcohol vinegar is made from the fermentation of Maltese alcohol.
- But sugar cane.
- Has a transparent color and is usually used to adhere meats and salads.
- Offering an excellent option to reduce the amount of salt used to season food.
- Bread and vinegar.
- Give a lot of flavor to the food.
In addition, it is used for cleaning fruits and vegetables, it could be used as a clothes softener, mold remover and odor neutralizer, especially in plastic containers where food, cotton and animal mattresses are stored.
The best known of apple and grape vinegars, however, it is also possible to make vinegars from other fruits such as kiwi, raspberry, passion fruit and whipping aza.
Mangrove vinegar is rich in antioxidants and nutrients such as phosphorus, potassium, vitamin C and magnesium; They say that grape vinegar, also known as red wine vinegar, contains antioxidants from the grapes that live there, as well as improving health and strengthening the immune system.
It has a very dark color and a thicker consistency. In addition, it has a bittersweet flavor that usually serves as a salad sauce for vegetables, meat, fish and sauce.
It is made with grapes and contains the antioxidant benefits of this fruit, which can help control cholesterol, prevent cardiovascular disease and prevent premature aging.
Rice vinegar has the advantage of not containing sodium, a mineral that constitutes salt for cooking and is responsible for increasing blood pressure, and could be consumed more frequently by people with high blood pressure.
In addition, this vinegar may contain antioxidants, which help prevent diseases, and amino acids that are part of proteins, which help improve the functioning of the body. Its greatest use is in sushi, as it is part of the ingredients for rice making. oriental meals.
Due to its propensity to prevent the proliferation of fungi and bacteria, vinegar has long been used as a cleaning and disinfection product for the injured.
Vinegar is also used to conserve canned vegetables, also helping to give a new flavor to the food, which ensures a good gastric acidity, which facilitates digestion and prevents intestinal infections, since gastric acidity helps to kill fungi and bacteria that can be found in food. .
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The following table reflects the nutritional information of 100 g of vinegar: