4 Types of vinegar and its benefits

Vinegar can be made from wines, such as white, red or balsamic vinegar, or from rice and some fruits, such as apple, kiwi and carambola.

It can be used as a seasoning for meats, salads, desserts and even included in juices, which can bring benefits such as improving digestion and acting as an antioxidant, helping to prevent diseases.

1. Alcohol Vinegar

Alcohol vinegar is made from alcohol, has a transparent color and is often used as a seasoning for meat and salads, being a good option to help reduce the amount of salt used to season the food, since vinegar already gives a lot of flavor to the food.

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 carpets 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 such as phosphorus, potassium, vitamin C and magnesium, while grape vinegar, also known as red wine vinegar, brings antioxidants from purple 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 salad dressing for vegetables, meat, fish and sauces.

It is made from grapes, and brings the benefits of antioxidants in this fruit: 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

Because of its power to prevent the proliferation of fungi and bacteria, vinegar has long been used as a product for cleaning and disinfecting wounds.

In addition, vinegar is used to keep vegetables pickled, 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.