Wine vinegar: types, composition, application. Vinegar wine, balsamic, apple - which is better

Vinegar

(Acetic acid - CH 3 COOH and its aqueous solutions) is a colorless, transparent liquid that mixes well in any proportions with water, alcohol and other liquids. Acetic acid is formed during the souring (fermentation) of grape wines and other vegetable juices. It was the first acid that became known to people and was widely used in cooking in ancient Egypt, Sumer, Assyria and Babylon. From ancient times until the beginning of the 20th century, vinegar was obtained only naturally, and only in 1898 K.A. Hoffmann (Germany) was the first to obtain vinegar synthetically in a laboratory from alcohol. Nowadays, acetic acid is mainly produced at the enterprises of the wood-chemical industry from pulp production waste.
The main use of vinegar in cooking is in various marinades, i.e. for marinating meat, fish, mushrooms, vegetables, fruits. It is important to observe the correct proportions, moderate, careful use of vinegar. This is usually achieved by diluting acetic acid from an 88% essence into various weak solutions with water - 9%, 6% and most often 3%. The latter is usually used for salad dressings, herring and other fish snacks.
In cooking, they try to use not only natural vinegars (wine, apple), but also preliminarily insist them on various spices and their combinations (the so-called tarragon vinegar, garlic vinegar, the “four robbers” vinegar, etc.).
Vinegar is also used in the preparation of hot dishes, mainly for two purposes: for acidifying and spicing meat stews, thickened soups such as saltworts, and also for restoring the color lost during cooking vegetables and fruits (in borscht, in jam). Vinegar is the most important and indispensable component in the preparation of all complex seasonings: ketchup, mustard, chutney, Russian broth, etc. In confectionery, vinegar is used in yeast-free puff pastry, in various types of small cookies to increase their friability, airiness.

. V.V. Pokhlebkin. 2005 .

Synonyms:

See what "Vinegar" is in other dictionaries:

vinegar- vinegar, and ... Russian spelling dictionary

- (or acetic acid). A product of natural souring of grape dry wines or artificially produced by fermentation of alcohols and carbohydrates. Vinegar is a widely used spice in cooking, but it should be used very ... ... Culinary Dictionary

Husband, Greek wine or beer kvass, sour, pickled wine; grape vinegar, cheese astrakh. Acetic acid, pure tartaric oxide, is what gives vinegar its taste and smell. a barrel in which vinegar is kept. Vinegar nest, sourdough, in which ... ... Dahl's Explanatory Dictionary

VINEGAR- table is obtained by diluting 80% food grade acetic acid with water; sometimes it is made by acetic fermentation of various alcoholic liquids; contains at least 3% acetic acid and has a sharply sour taste. Depending on the… … The Concise Encyclopedia of the Household

VINEGAR, vinegar, pl. no, husband. (Greek oxos). A liquid with a sharp sour taste, which is a solution of acetic acid (see acetic), used. in food, as a spicy seasoning, and in food preservation, as well as in technology, perfumery. Wine ... ... Explanatory Dictionary of Ushakov

Vinegar- is an acidic liquid obtained as a result of acetic fermentation of alcoholic solutions of any origin or solutions of various sugars or starches that have undergone alcoholic fermentation under the influence of acetic acid bacteria Mycoderma ... Official terminology

- (from Greek oxys sour). Sour, fermented wine, a liquid obtained by the acid fermentation of wine, beer, in which wine alcohol turns into acetic acid. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. VINEGAR ... ... Dictionary of foreign words of the Russian language

How much does vinegar cost (average price for 1 liter)?

Moscow and Moscow region

Both culinary professionals and modern housewives often use such a popular all over the world product as vinegar in the process of preparing various dishes. At its core, vinegar is a product that contains a large amount of acetic acid in its chemical composition. Traditional vinegar is obtained as a result of microbiological synthesis, which occurs in alcohol-containing raw materials.

The composition of vinegar

There are two main types of vinegar - and. The composition of natural vinegar may contain tartaric and other acids, as well as esters, complex alcohols and aldehydes. All of the above substances that make up vinegar give the product an original taste, aroma, and consumer characteristics.

Over the many millennia of the existence of the product, people have perfectly mastered the art of using the distinctive taste properties of vinegar in the process of making various culinary products. The composition of vinegar, as a rule, includes an alcohol-containing component, as well as grape, apple or fruit juice. In addition, for the production of vinegar, wine materials are used, which undergo a natural fermentation process.

Types of vinegar

Among the main and most commonly used types of vinegar in cooking are the following:

• alcohol vinegar;
• or fruit vinegar;
• alcohol, for example, with extracts of oregano, tarragon, garlic, pepper, etc.;
• whey vinegar;

The properties of vinegar are determined by the chemical composition of the product. Vinegar is used as an independent seasoning or as a component in the preparation of sauces, marinades, and salad dressings. Vinegar is often used to make drinks. It is worth noting that in addition to cooking, vinegar is used for medical purposes.

The benefits of vinegar

It is believed that the benefits of vinegar can be used for preventive and therapeutic purposes in certain diseases. The unique benefits of vinegar are widely used in pharmacological production. In addition, vinegar is used to produce disinfectants. The calorie content of vinegar depends primarily on the type of product. However, the average calorie content of vinegar is at the level of 11.3 Kcal per 100 grams of the product.

Harm of vinegar

In addition to the invaluable benefits, you can also get harm from vinegar. In fairness, it is worth noting that the harm of vinegar can only be obtained if you regularly eat a large amount of the product. Due to the high content of natural acids, vinegar can cause significant harm to people suffering from certain diseases of the gastrointestinal tract.

Description

Vinegar is a food product obtained as a result of the oxidation of an alcohol-containing mass by acetic acid bacteria. After the end of the microbiological synthesis process, a colorless or colored liquid with an intense sour taste and a characteristic pungent odor is obtained.

Vinegar can be synthetic or natural. A synthetic product is made from concentrated acetic acid by simple dilution with water or from ethyl alcohol by oxidation. The finished liquid has no color and no special aromatic characteristics.

Natural vinegar is obtained from apple, grape, fig and other fruit juices in a multi-stage production process. Such a product has various shades of color - from light caramel to deep black, as well as a unique palette of taste and smell.

Compound

The biological value of the final product is influenced by the composition of the initial plant material. Synthetic vinegar has practically no useful substances in its composition, while natural seasoning may contain esters, aldehydes, organic acids, complex alcohols, vitamins and minerals. All these components together form an original bouquet of one or another type of vinegar.

Regular 9% table vinegar contains only water and acetic acid. Other varieties, such as apple cider vinegar, wine vinegar, or balsamic vinegar, are richer in composition.

• Nutritional value of 100 g of wine vinegar:
• water - 97 g.
• sodium - 0.001 g.
• magnesium - 0.001 g.
• calcium - 0.004 g.
• organic acids - 3 g.

Nutritional value of 100 g of apple cider vinegar:

• sugar - 0.4 g.
• water - 93.8 g.
• ash - 0.18 g.
• manganese - 0.25 mg.
• selenium - 0.001 mg.
• copper - 0.008 mg.
• zinc - 0.04 mg.
• iron - 0.2 mg.
• potassium - 73 mg.
• phosphorus - 8 mg.
• magnesium - 5 mg.
• sodium - 5 mg.
• calcium - 7 mg.

Nutritional value of 100 g of balsamic vinegar:

• sugar - 15 g.
• water - 76.5 g.
• ash - 0.4 g.
• manganese - 0.13 mg.
• zinc - 0.08 mg.
• copper - 0.026 mg.
• iron - 0.7 mg.
• potassium - 112 mg.
• phosphorus - 19 mg.
• magnesium - 12 mg.
• sodium - 23 mg.
• calcium - 27 mg.

As can be seen from the data, varieties of balsamic vinegar have the highest biological value. Not without reason, this seasoning is among the most demanded by buyers.

calories

The total calorie content of vinegar, as well as the composition of the product, directly depends on the method of production and the type of plant material used.

The lowest-calorie product among the entire line of varieties is 9% table vinegar. Its calorie content ranges from 11-11.8 kcal per 100 g of the product. It does not contain fats and proteins, only 3 g of carbohydrates.

Wine vinegar contains 1 g of proteins, fats and carbohydrates. Its calorie content is 21 kcal per 100 g of the product. A condiment made from apples contains only 0.93 g of carbohydrates and has a calorie content of only 9 kcal.

The most valuable variety of vinegar is balsamic vinegar ("balsamic"). For 100 g of the product, there are 88 kcal, 17 g of carbohydrates and half a gram of protein.

Types of vinegar

Among the main and most commonly used types of vinegar in cooking are the following:

• alcohol vinegar;
• rice vinegar;
• apple cider vinegar or fruit vinegar;
• vinegar;
• alcohol flavored vinegar, for example with extracts of oregano, tarragon, garlic, pepper, etc.;
• balsamic vinegar;
• whey vinegar;
• malt vinegar;
• sherry vinegar;
• synthetic vinegar

The properties of vinegar are determined by the chemical composition of the product. Vinegar is used as an independent seasoning or as a component in the preparation of sauces, marinades, and salad dressings. Vinegar is often used to make drinks. It is worth noting that in addition to cooking, vinegar is used for medical purposes.

Beneficial features

People have known about the beneficial properties of vinegar since ancient times. Winemakers who were engaged in the production of wine and vinegar began to notice that products located in a room soaked in vinegar vapors deteriorate more slowly and retain their original taste longer.

Wine vinegar, namely this type of seasoning was invented one of the first, began to be used for food preservation. Fresh pieces of meat or fish were sprinkled with vinegar, and after processing it could be stored longer for another day or two.

Ancient healers noted that people who have been in contact with vinegar for a long time are less likely to get sick, so they began to make various anti-inflammatory compounds from it for ingestion and use outside. Lotions helped to soothe and dry festering and weeping wounds, and gargle mixtures helped relieve irritation in the throat, cure sore throats, pharyngitis and other diseases.

In medicine

In modern medicine, vinegar is rarely used, but fans of alternative treatment consider it almost a panacea for many unpleasant diseases, as it has antifungal, anti-inflammatory and antibacterial effects.

In collections of folk recipes, you can often find recommendations for the regular spraying of vinegar in living quarters. It is believed that this reduces the overall contamination of the air with pathogenic microorganisms and helps reduce the likelihood of seasonal SARS, and if the family already has an infectious patient, then such an event will reduce the risk of infection of the rest of the household.

In diseases of the throat, rinsing is done with a solution of water and vinegar in a ratio of five to one, and at elevated temperatures, the body is wiped with a solution of apple cider vinegar.

The use of apple cider vinegar inside, in the form of an aqueous solution (20 ml per 250 ml of water) helps to reduce the intensity of menstrual, hemorrhoidal, nosebleeds. Also, this drink helps to activate the functions of the gastrointestinal tract and eliminate nausea. If you add a couple of teaspoons of natural honey to this mixture, then such a drink will be an excellent remedy for chronic fatigue.

Baths and rubdowns with water acidified with vinegar are used in the prevention of skin (mainly fungal) diseases and excessive sweating. The trace of an insect bite wiped with vinegar ceases to inflame and itch.

Apple and wine vinegar is actively used in folk recipes aimed at treating burns, calluses, headaches, diseases of the joints and blood vessels, constipation and diarrhea.

In cosmetology

Vinegar is no less popular in home cosmetology. Compositions based on it are used to treat skin and hair, as well as care for them.

Products prepared using apple cider vinegar or wine vinegar have a slight drying, astringent and soothing effect. Regular acetic wiping helps to even out complexion, remove freckles and various age spots, tighten and reduce oily skin, reduce the intensity of inflammatory processes (eliminate acne).

The combination of vinegar rubdown with intensive massage is used in the treatment of cellulite and skin stretch marks. In its pure undiluted form, this seasoning plays the role of a mild peeling that removes the upper layers of old epidermal cells. People with dry skin should be extremely careful about such a cosmetic procedure.

Rinsing hair with vinegar solution (40 ml per 1 liter of water) gives them shine, splendor and color brightness. Also, this recipe helps to eliminate itchy skin and dandruff.

For weight loss

Any girl who has embarked on the path of fighting for a perfect body, at least once, has heard about the “miraculous” power of vinegar, which can make a real fashion model out of donuts in a matter of weeks.

In fact, everything is not so rosy and easy. Drinks based on various varieties of vinegar are indeed used in some author's diet programs, but only as an aid that activates the metabolism. You won’t lose weight on only one vinegar drink, you also need to follow a diet, including as many vegetables and fruits as possible in the diet.

Plain 200 ml. a glass of water with a couple of teaspoons of vinegar reduces cravings for sweets and appetite in general. If you add an equal amount of sour milk or whey to the drink, then such a tool will help the body get rid of accumulated toxins and respond more actively to the fitness program proposed by the trainer.

When using vinegar as a means to lose weight, be sure to remember that any medicine or remedy, if used improperly, can easily become poison and cause irreparable harm to the body. Everything needs a balance, and in the case of a person, an acid-base balance. Excessively acidic drink or food will not lead to weight loss, but will only add health problems - the complexion will worsen, fatigue will increase, digestive and vision disorders will appear.

The dangers of excessive consumption of vinegar in food are also evidenced by historical facts. At the time of the rampant fashion for a wasp waist, exorbitant aristocratic pallor and fragility, vinegar was an indispensable companion for any self-respecting lady. They drank it as part of medicinal drinks, added it to salads, generously soaked meat and fish in it, added it to soups, and also wiped their skin with it. Moreover, for these purposes, vinegar was not diluted, but used unchanged. As a result, the most addicted women of fashion not only did not acquire the desired beauty, but also passed away long before their 50th birthday.

Therefore, during acetic therapy, several rules should be strictly observed:

• use seasoning only in a highly diluted form;
• do not take the solution in excess of the norm or on an empty stomach;
• combine vinegar drinking with the use of a large amount of fresh vegetables and fruits.

The implementation of these rules is not difficult, but it will help to avoid unpleasant and undesirable consequences.

Use in cooking

In addition to the fact that 9% vinegar is used for preservation, it is also used as a spice to diversify the taste of many dishes, for example, for meat, salads or first courses. Vinegar can be an ingredient in a marinade, dressing, or sauce. And of course, vinegar is used to extinguish soda during the manufacture of various pastries.

Harm of vinegar 9% and contraindications

Vinegar 9% can be harmful due to its drying effect, so people with low weight should be careful when using it. However, for those who suffer from extra pounds, this property may come in handy. If you are going to use vinegar 9% internally, then this is not recommended for older people and those with arthritis. It is worth excluding such a liquid for people with sexual weakness, prostatitis and constipation. With regular use of vinegar, vision problems can occur, as well as a change in complexion. It is forbidden to use 9% vinegar for people with gastritis and ulcers.
Composition and calories

Natural vinegar consists of 94.8% water. Also in its composition you can find carbohydrates, esters, aldehydes, acetic acid, polyhydric alcohols, food acids - tartaric, citric and malic. When highly refined, synthetic vinegar contains only water and acetic acid.

Among other things, vinegar is rich in such macro- and microelements as: selenium, potassium, zinc, calcium, iron, magnesium, manganese, sodium, copper and phosphorus.

Vinegar is a low-calorie product, since its 100 g contains only 18 kcal.

Good to know

Hundreds of different varieties of vinegar are currently being produced. Some of them cost mere pennies, and for some you will have to pay up to a hundred euros for a small bottle.

Russia traditionally produces 9% table vinegar from rectified ethyl alcohol (synthetic) and apple cider vinegar made from fermented apple material. They do not stand it and immediately pour it into containers. We do not produce elite varieties of vinegar. Beautiful pot-bellied bottles of light and dark glass, standing side by side on the shelves of supermarkets, are entirely European-made.

It is noteworthy that the leaders in the production of vinegar are states in which winemaking is highly developed - France, Italy, Spain. The famous "balsamico", a kind of wine vinegar, was born in these open spaces.

Vinegar can be prepared not only from grain alcohol, fermented apples or sour grape juice, any alcohol-containing material can serve as a raw material for its production. Today in the world, vinegar is produced from oranges and strawberries, raspberries and cornelian cherry, coconut milk, and sugar cane.

Each region and state has its own variety of vinegar, which is considered the most delicious. For example, in ancient China, vinegar from overripe persimmons was highly valued, and in Japan, seasoning made from rice of milky ripeness was added to sushi.

Like wine, after many years of aging in oak barrels, vinegar acquires a special aroma and taste. Even if it was made under the same conditions, according to standard technology and from the same raw materials, each new batch will have its own unique bouquet of smell and taste. Some bottles last 10, 15, 20 or even 100 years. Of course, you will not find such products in ordinary stores.

As with many foods known since ancient times, there are many rumors, prejudices and curious cases associated with vinegar.

Perhaps the most famous historical fact in which vinegar appears is the dispute between Queen Cleopatra and two foreign merchants. The Egyptian mistress was very fond of showing off, so she did not fail to do this in front of visiting guests, saying that she was able to eat a fortune at an ordinary dinner. Thus, she hinted to them of her exceptional wealth.

The merchants did not believe the queen's word and asked to confirm it with deeds. There were many rare dishes at the gala dinner, but all together they were not worth the amount that could be compared with full-fledged capital. Satisfied merchants were preparing to win, losing sight of the fact that before the start of the meal, Cleopatra lowered several rare priceless pearls into a glass of vinegar. Soon they completely dissolved, leaving a pearly drink in the goblet, which was really worth a fortune. In front of the astonished guests, the queen drank it and thus won the argument.

Another interesting fact about vinegar, or rather, an old misconception about it, is the confidence of our ancestors that it can protect against poisoning. Until the 18th century, there was a tradition among European nobles to drink vinegar as a defense against poisons. Such a practice did not give the desired result; rather, on the contrary, it only accelerated the arrival of the inevitable.

However, all existing and sunk into oblivion misconceptions about vinegar cannot cancel the fact that it was and remains a product indispensable in cooking and folk medicine. A few drops of seasoning will enrich the taste of any dish, and a couple of tablespoons of vinegar will make a lotion, mask or medicinal composition more effective.

Beneficial features

The bactericidal and anti-inflammatory effects of vinegar are known. At high temperatures, it is recommended to rub the body with a 3% aqueous solution of vinegar. They also gargle with pharyngitis and tonsillitis. You can eliminate itching from insect bites, relieve skin irritation, get rid of diaper rash and reduce sunburn with the help of vinegar compresses. You can restore shine to your hair by rinsing with vinegar. If the feet are affected by a fungus and with thrush, it is recommended to add vinegar to the water intended for washing.

For arthritis, rheumatism and urolithiasis, natural vinegar is taken orally, after diluting it with water. When taken regularly, vinegar has a positive effect on material metabolism and maintains human skin in good condition.

Harm and contraindications

Since vinegar can irritate the mucous membranes, as well as stimulate the activity of the digestive glands, it is not recommended to use it for enteritis, gastritis, colitis, hepatitis, cholecystitis, pancreatitis, intestinal and stomach ulcers.

Vinegar is a food product that can claim to be one of the most ancient in the world. Like, it has been used by man since time immemorial. At the same time, it is used in a wide variety of fields, and not only in cooking. Spice, seasoning, disinfectant and cleaning agent, medical preparation, cosmetic "magic wand" - these are just a small fraction of the options for using this substance.

A distinctive characteristic of this liquid is a specific smell. This product is obtained either chemically or naturally, by the action of acetic acid bacteria on alcohol-containing raw materials. Accordingly, vinegar is divided into synthetic and natural, which, in turn, there are many types, depending on what kind of ingredient it is based on.

Historical reference

The very first mention of this product dates back to 5000 BC. e. It is believed that his "homeland" is ancient Babylon. Local residents have learned how to make not only wine, but also vinegar. They also insisted on spices and herbs, and used it not only as a seasoning that emphasizes the taste of dishes, but also as a kind of preservative that promotes longer storage of products.

One of the myths about the legendary Egyptian queen Cleopatra tells that she remained beautiful and young because she drank wine in which she dissolved pearls. However, as practice shows, the pearl will not dissolve in wine, while in vinegar - without problems. But a person simply physically cannot drink this substance in a concentration that can dissolve pearls - the throat, esophagus and stomach will suffer. So, most likely, this beautiful story is just a legend.

But the fact that the Roman legionnaires were the first to use this product to disinfect is true. They were the first to use vinegar to disinfect wounds.

Calorie content and chemical composition

Species and varieties

As noted above, all types of vinegar are divided into two categories depending on how the product is obtained: synthetic or natural.

Synthetic vinegar

Synthetic, also known as table vinegar, is still the most common in the post-Soviet territory. It is he who is most often used in canning vegetables, as a baking powder for dough and flavoring. It is also used for medical purposes.

Such a product is obtained as a result of a chemical reaction - the synthesis of natural gas or the sublimation of wood. This technology was first used back in 1898, since then some changes have been made to it, but the essence itself has remained unchanged.

It is noteworthy that in terms of taste and aromatic characteristics, the product of synthetic origin “dry” loses to its natural counterpart. At the same time, he has one important trump card: the fact that the technological process of its production is not expensive.

The main area of ​​​​use of synthetic vinegar is cooking. It is mainly used as an ingredient in marinades in the process of preparing dishes from meat, fish and vegetables. Due to the disinfecting properties of the substance, products that have been pickled with it have a longer shelf life.

In addition, synthetically produced vinegar is used in the household for disinfection and many other purposes.

The calorie content of this product does not exceed 11 kcal per 100 g. Of the nutrients it contains only (3 g), but not.

If we talk about natural species, then the raw materials for their manufacture are grape wine, beer must and a variety of fruit and berry juices, in which the fermentation process has begun.

Apple vinegar

To date, it is presented on the market in two form factors: in liquid form and in tablets. Still, liquid apple cider vinegar is traditionally more popular. It has many areas of use: from cooking to cosmetology and nutrition.

Cooks add this product to sauces during the preparation of meat and fish dishes, and also use it for preservation - thanks to this ingredient, vegetables acquire a special aroma and spicy aftertaste. Also, an apple-based product is added to, used for dressing salads, as a seasoning for.

Apple cider vinegar has strong anti-inflammatory and antifungal properties. Therefore, on its basis, a solution is made for gargling with tonsillitis and tonsillitis.

This product is useful for anemia, as it is a natural source. Also contained in it prevent the absorption of fats and the formation of atherosclerotic plaques on the walls of blood vessels, reducing the risk of heart attacks and strokes.

Due to the fact that the Ph of this substance is practically the same as the Ph of the upper layer of human skin, this product can be used for cosmetic purposes. For example, to restore tone to the skin, wipe it every day with a weak solution of apple cider vinegar.

The presence in the composition of the product of a number of minerals, as well as, and brought him popularity among adherents of a healthy diet. In particular, it is he who is used for weight loss, which will be discussed below.

The calorie content of apple cider vinegar is 21 kcal per 100 g of product. Proteins and fats in its composition are absent, and carbohydrates contain 0.93 g.

This product is the most loved by gourmets, although in ancient times it was used exclusively as a remedy. It is first mentioned in manuscripts dating back to the eleventh century.

It is obtained from grape must, which undergoes a long processing procedure. First, it is filtered, then fermented in larch barrels, after which it is poured into oak wood containers, where it matures for several years. The result is a dark thick and viscous liquid with a bright aroma and sweet and sour taste.

All balsamic vinegar is divided into three categories depending on its quality:

1. Tgadizionale (traditional).
2. Qualita superioge (highest quality).
3. Extga veschio (especially aged).

The balsamic vinegar found on the shelves of most stores is a product that is three to ten years old, while the most expensive varieties, belonging to the second and third categories, can withstand up to half a century. They are so concentrated that only a few drops are added to dishes.

Balsamic vinegar is added to soups, salads, used during the preparation of marinade for fish and other seafood, sprinkled with elite varieties of cheeses. This product is especially popular with fans.

The composition of the substance contains a number of macro- and microelements, pectins, as well as organic acids. All this makes it an excellent antiseptic and an effective cosmetic product.

Please note that it is balsamic vinegar that is most often faked because of its high cost. The cost of a high quality product is at least ten dollars per 50 ml.

The calorie content is 88 kcal per 100 g, it contains 0.49 g of proteins and 17.03 g of carbohydrates, and there are no fats.

Vinegar

Wine vinegar is a product that is formed as a result of the natural souring of wine. It is the brainchild of French culinary experts and, depending on the type of wine used to make it, it comes in white and red.

The red subspecies is usually made from merlot or cabernet. The fermentation process takes place in oak barrels. In cooking, it is used to prepare sauces, seasonings and marinades.

White wine vinegar is prepared from dry white wines, and not wooden containers are used, but ordinary stainless steel containers. Therefore, the manufacturing process is less expensive. It is also used for making sauces, but it has a less intense taste. Often this product with the addition of cooking is replaced with white wine as part of some dishes.

In France, wine vinegar is used to give a spicier taste to fish and fish dishes, and it is also added as a dressing to vegetable salad with cheese.

It is noteworthy that this substance has a number of medicinal properties. In particular, it contains the element resveratrol, which is a powerful cardioprotector and has antitumor and anti-inflammatory effects. Also, this product helps to remove harmful substances from the body.

The calorie content is 9 kcal per 100 g. The product contains 1 g of proteins, the same amount of fat and the same amount of carbohydrates.

rice vinegar

Rice vinegar is a staple of Asian cuisine. Get it from grains. The finished product has a delicate, mild taste and a sweetish pleasant aroma.

There are several types of rice vinegar: white, red and black.

The white subspecies is made from glutinous rice. It has the most delicate taste and almost imperceptible aroma. It is commonly used to make sashimi and sushi, marinate fish with it, and is also added as a dressing to salads.

The red subspecies is prepared by adding special red yeast to rice. It is characterized by a sweet-tart taste with bright fruity notes. It is added to soups and noodles, and it also emphasizes the taste of seafood with it.

Black rice vinegar uses a mixture of a number of ingredients: long grain and glutinous rice, and rice husks. The finished product is dark and thick, has a rich taste and aroma. It is used as a seasoning for meat dishes, as well as stewed vegetables.

The valuable ingredients that make up the product endow it with healing properties. So, for example, in the East they believe that it is able to increase the body's resistance, improve digestion, and sharpen cognitive functions.

The calorie content of rice vinegar is 54 kcal per 100 g. It contains 0.3 g of proteins and 13.2 g of carbohydrates. There are no fats.

Sugar cane syrup vinegar is a common staple in Indonesian cuisine. It is also popular in the Philippines.

Cane vinegar is obtained by fermenting cane sugar syrup. In the world, this product is not particularly popular. First of all, he has a very specific taste. Moreover, it is very costly. However, gourmets appreciate the cane vinegar, which is made on the island of Martinique. It is a real rarity, unlike the Philippine product, which is less expensive and more common in the region.

Use cane vinegar when frying meat.

The energy value of the product is 18 kcal per 100 g. There are no fats and proteins in it, and the carbohydrate content is 0.04 g.

sherry vinegar

This is one type of wine vinegar. It was first produced in Andalusia from white grapes. A special fungus is added to start the fermentation processes. The resulting must is placed in special oak barrels and aged for a long time.

The minimum aging period is six months, and elite varieties are infused for ten years.

Sherry vinegar is a "chip" in Mediterranean cuisine. It is used for cooking meat and fish dishes, dressing them with fruit and vegetable salads.

The energy value is 11 kcal per 100 g. There are no proteins and fats in the composition, and 7.2 g of carbohydrates.

Malt vinegar is a staple of British cuisine. Outside of Foggy Albion, he is practically unknown. The raw material for its preparation is fermented beer malt wort, as a result of which the product is characterized by a delicate fruity flavor and color that varies from golden to bronze brown.

There are three varieties of malt vinegar:

1. Dark, intense brown. It has a strong aroma with hints of caramel. It is used to prepare marinades for meat and fish, which eventually acquire a tart, spicy aftertaste.
2. Light, pale golden color. This product has a mild aroma with subtle fruity notes. It is most commonly used as a salad dressing. Also, it is this type of vinegar that is part of the legendary British dish fish and chips, which is fried fish with french fries.
3. Colorless malt vinegar. It is used for conservation. Its indisputable advantage is the fact that it helps to preserve the natural color and aroma of products, but at the same time gives them a sharpness.

The calorie content of 100 g of the product is 54 kcal. There are no fats in it, carbohydrates contain 13.2 g, and proteins - 0.3 g.

Application in traditional medicine

Vinegar as a remedy began to be used in antiquity. Even Hippocrates recommended it as an anti-inflammatory and disinfectant.

To date, experts advise using exclusively natural apple cider vinegar for medicinal purposes. What health problems can it help solve?

1. In order to "disperse" the metabolism and improve energy metabolism before the main meal, drink a glass of water with two tablespoons of apple cider vinegar. This will help to reduce appetite, and also helps to "burn" fats and carbohydrates.
2. At high temperatures, use rubbing. You can also add two tablespoons of apple cider vinegar to a bowl of cold water and soak cotton socks in the mixture. Wring them out, put them on your feet, and pull a pair of woolen socks on top. The fever will subside soon.
3. This product helps to get rid of the fungus on the feet: regularly wipe the affected areas with a cotton pad soaked in vinegar.
4. Apple cider vinegar is a great hair beauty product. After washing, rinse your hair with cool water and two teaspoons of vinegar - and your strands will be shiny and silky. And if the child “brought” lice from the kindergarten, rub a solution of vinegar and vegetable oil mixed in equal parts into the hair. After that, wrap your head with a towel for an hour, and then rinse your hair with shampoo.
5. With reduced body tone and chronic fatigue syndrome, drink a glass of water at room temperature every morning, in which you should dissolve a teaspoon and a tablespoon of apple cider vinegar.
6. After intense physical exertion, when the whole body aches, dilute four tablespoons of apple cider vinegar in two glasses of cold water. Rub this mixture all over the body, intensively massaging the muscles with your hands.
7. For thrombophlebitis, dissolve one teaspoon of vinegar in a glass of water. Take this drink three times a day before meals. Also wipe the skin in the "problem" areas with undiluted apple cider vinegar.
8. For sore throat and cough, mix two tablespoons of honey and three tablespoons of vinegar in a glass of warm water. Use this mixture as a gargle. The procedure should be carried out three times a day, and the mixture should be fresh each time.

Vinegar for weight loss

Apple cider vinegar has long enjoyed a reputation as an effective home remedy for getting rid of extra pounds. One of the most common recipes says that before each meal, a quarter of an hour before sitting down to the table, you should take one or two teaspoons of apple cider vinegar dissolved in a glass of water. The duration of such a course is two months, after which it is necessary to take a break.

Despite the assurances of the authors of many articles on the Internet, which say that vinegar dissolves fat or reduces the calorie content of foods, as a result of which kilograms literally “evaporate”, in fact, the mechanism of action of this product is much simpler. As scientists have found, the high content in apple cider vinegar helps fight appetite by leveling blood glucose levels. In turn, the pectins that are present in it give a feeling of satiety and save you from overeating.

For the first time, researchers became interested in the properties of apple cider vinegar and its ability to help lose extra pounds thanks to American therapist Jarvis DeForest Clinton. He treated his patients with a potion he called "hanigar" (a derivative of the English words "honey" - honey, and "vinegar" - vinegar). He positioned the remedy as a real panacea that improves complexion, improves body tone and helps to lose weight. After that, scientists began research and it turned out that laboratory rodents who used apple cider vinegar were able to “boast” of a decrease in bad cholesterol in the blood and changes in the genes responsible for the accumulation of fat reserves.

If you still decide to fight excess weight with apple cider vinegar, then take a few more tips into service.

In no case do not drink the substance before meals in a "pure" form. Dilute it in a glass of water. Drink through a straw, and then rinse your mouth thoroughly so that the tooth enamel is not damaged.

If you're afraid to drink vinegar, start by replacing oil in your salad dressings with it.

To lose weight, vinegar can also be used externally. For example, start doing anti-cellulite rubbing. To do this, you will need 30 ml of apple cider vinegar dissolved in 200 ml of water. You can also try taking baths by dissolving two cups of apple cider vinegar in a bath filled with water. The water temperature should be 50 degrees, and the duration of the procedure cannot exceed twenty minutes. Please note that this method is contraindicated for hypertensive patients!

Harm and contraindications

The beneficial properties of different types of vinegar were mentioned above. However, if consumed in moderation, even natural vinegar can cause serious damage to health.

Also, this product is harmful to tooth enamel and can cause an allergic reaction in case of individual intolerance.

How to choose and store

So that the quality of the purchased product does not disappoint you, the following rules should be followed when buying and storing vinegar.

Examine the label, check what the product is made of. In the event that you opted for natural vinegar, it should really contain natural raw materials - that is, for example, apples, not malic acid.

Pay attention to transparency. Table synthetic vinegar should be crystal clear, without impurities. In a natural product, the presence of sediment is the norm, so you should rather be alarmed by its absence.

Store the product in a glass container tightly closed with a lid. Permissible temperature - from 5 to 15 degrees. The bottle should be kept in a place protected from light and out of the reach of children.

The shelf life of apple cider vinegar is two years. Berry vinegar will "live" up to eight years.

And finally, do not put the product in the refrigerator - this worsens its taste.

Making apple cider vinegar at home

Regrettably, in recent years, counterfeit goods have been increasingly appearing on store shelves. Therefore, in order to be “one hundred percent” confident in the quality of natural vinegar, you can cook it at home yourself.

To prepare the most popular type of natural vinegar - apple - you will need two kilograms of apples of any sweet variety, one and a half liters of pure raw water and one hundred and fifty grams of sugar.

Wash the apples and grate on a coarse grater along with the peel and seeds. Put the resulting mass in an enamel pan and fill with water. Add half the sugar, mix thoroughly.

Cover the pot with a towel or napkin. The lid cannot be used - in order for the fermentation process to take place, air access is necessary. Place the pot in a place that is not too stuffy and let it ferment for three weeks. Stir every day using a wooden spoon.

Three weeks later, strain, add the remaining sugar, mix thoroughly until completely dissolved. Pour the liquid into jars, cover them with a towel and leave to ferment for one and a half to two months. When the liquid brightens and becomes transparent, the vinegar can be considered ready for use.

Filter it again and bottle it. Seal tightly and store in a cool place.

Vinegar balsamic, apple, wine - in all these names you can get lost. And they say that some kind of vinegar is harmful. That's just right to remember which one, so as not to accidentally buy. What types of vinegar are there, and can all of them be used without fear for your health?

Story

Vinegar is one of the natural gifts of nature to man. Its history dates back to 5000 BC, when the Babylonians accidentally obtained a liquid from dates that was ideal for highlighting and flavoring food. In biblical times, vinegar was used in food not only as a seasoning, but also as a tonic.

Types of vinegar

Vinegar is a liquid that occurs during the fermentation of foods containing sugar. It can be fruits, rice, coconut, white sugar or honey. Its name comes from the French word "vinaigre", which means "sour wine". In order for this liquid to become so and could earn its name, it must contain at least 4% acetic acid, which gives a sour taste. Luckily, these days we can choose from a wide range of vinegars available, saying goodbye to the unhealthy alcohol variety forever.

1. Balsamic Vinegar

It is a vinegar that is dark brown in color and has a rich taste. True balsamic vinegar must be made from concentrated juice or white grape mousse and is very expensive. The commercially available balsamic vinegar is usually made from red wine vinegar or concentrated grape juice with caramel added.

2. Apple cider vinegar

It is a yellow-brown liquid made from apples or applesauce. This type of vinegar is highly acidic and is especially valued for its health benefits. Apple cider vinegar contains many vitamins, beta-carotene and pectins. As well as minerals: potassium, sodium, magnesium, calcium, phosphorus, chlorine, sulfur, iron and fluorine. It is ideal for salads, white meat and fish.

3. Wine vinegar

Wine vinegar is usually made from red or white wine and is most popular in the Mediterranean and Central European countries. The best, velvety taste is the one that is aged in wooden barrels for at least 2 years. This vinegar, as a rule, is much less acidic than apple cider vinegar, but it is more expensive. Wine vinegar is especially appreciated in the preparation of marinades.

4. Rice Vinegar

Rice vinegar is the most popular in Asian cuisine. There is a white, red (it owes its color to red rice and yeast) and black (made from black glutinous rice) varieties. Some varieties of rice vinegar also contain sugar and spices.

apple cider vinegar and health

Already in ancient Greece, around 400 BC, Hippocrates, the father of modern medicine, foresaw the beneficial effects of apple cider vinegar in the fight against various diseases. And today we already definitely know that vinegar has a positive effect on:

1. carbohydrate metabolism. Studies have shown that vinegar improves insulin sensitivity. Both blood sugar and insulin levels were significantly lower in the subjects than in the control group of diabetics.
2. circulatory system. The pectic substances contained in vinegar help lower the level of "bad" cholesterol in the blood and regulate blood pressure. An important role in this matter is also played by calcium and potassium, which are key trace elements for the functioning of the heart.
3. Inflammation of the joints. Acetic acid dissolves uric acid that forms around the joints. Dissolved stones are gradually removed from the body, and the pain becomes less and less.
4. A sore throat. Acetic acid helps in the fight against bacteria.
5. Body cleansing. Due to the presence of potassium, vinegar affects the removal of toxic compounds from the body.

Vinegar and weight loss

Vinegar has long been used for weight loss, unfortunately often unwisely and irresponsibly. Very often, young girls used ordinary spirit vinegar for this, which destroyed red blood cells, which led to anemia and allergies. In most cases, this ended very badly.

Of course, we can use vinegar to reduce body weight, but this should be done carefully and forever forget about alcohol vinegar. A few drops of wine or apple cider vinegar added to your salad every day is quite enough - it will speed up digestion, stimulate the secretion of gastric juice and the synthesis of digestive enzymes.

It should also be remembered that any vinegar is an acid, so it is absolutely impossible to overdo it with its use, especially on an empty stomach.