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Vinegar can be made from wines, such as white, red or balsamic vinegar, or from rice, wheat and some fruits, such as apples, grapes, kiwi and carambola, and can be used to season meats , salads and desserts or be added to juices.
Vinegar has an antibacterial action, helps to improve digestion, regulate blood sugar, favor weight loss, regulate fat metabolism and act as an antioxidant, thus helping to prevent diseases.
1. Alcohol vinegar
White vinegar or alcohol vinegar is produced from the fermentation of malt, corn or sugar cane alcohol, has a transparent color and is commonly used as a seasoning for meat and salads, being a good option to reduce the amount of salt used to flavor food, because vinegar gives food enough flavor.
In addition, it is also the most used in the cleaning of fruits and vegetables, in addition to being able to act as a fabric softener, mold remover and odor neutralizer, especially plastic containers that stored food and animal urine on rugs and mattresses.
2. Fruit Vinegar
The best known are apple and grape vinegars, but it is also possible to make vinegars from other fruits, such as kiwi, raspberry, passion fruit and sugar cane.
Apple cider vinegar is rich in antioxidants and nutrients like phosphorus, potassium, vitamin C and magnesium, while grape vinegar, also known as red wine vinegar, contains antioxidants in red grapes, which improve heart health and strengthen the immune system. See how apple cider vinegar can help you lose weight.
3. Balsamic vinegar
It has a very dark color and a denser consistency, with a bittersweet flavor that normally combines as a seasoning in vegetable salads, meats, fish and sauces.
It is made from grapes, and confers the benefits of antioxidants in this fruit, such as better cholesterol control, prevention of cardiovascular diseases and prevention of premature aging.
4. Rice Vinegar
Rice vinegar has the advantage of not containing sodium, a mineral that makes up table salt and is responsible for increasing blood pressure and can be consumed more frequently by people with hypertension.
In addition, it may also contain antioxidants that help prevent disease and amino acids, which are parts of proteins that improve the functioning of the body. Its greatest use is in sushi, as it is part of the ingredients used to make the rice used in oriental foods.
Other uses of vinegar
Due to its antifungal and antibacterial properties, vinegar has long been used as a cleaning and disinfecting product for wounds.
In addition, vinegar is used to keep pickled vegetables, also helping to give the food a new flavor. It also guarantees good acidity in the stomach, which facilitates digestion and prevents intestinal infections, as the acidity of the stomach helps to kill fungi and bacteria that may be in food. Also see how to use vinegar to control dandruff.
Nutritional information
The nutritional information for 100 g of vinegar is shown in the table below:
Components | Amount |
Energy | 22 kcal |
Carbohydrates | 0.6 g |
Sugars | 0.6 g |
Protein | 0.3 g |
Lipids | 0 g |
Fibers | 0 g |
Calcium | 14 mg |
Potassium | 57 mg |
Phosphor | 6 mg |
Magnesium | 5 mg |
Iron | 0.3 mg |
Zinc | 0.1 mg |
Bibliography>
- PORTUGUESE FOOD INFORMATION PLATFORM. Food Composition: Vinegar. Available in: . Accessed on 18 Jun 2020
- CHEN Hengye; CHEN Tao et al. Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms. Comprehensive Reviews in Food Science and Food Safety. 00. 1-14, 2016