Vinegar Nutrition

Vinegar 

Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria. 

There are many types of vinegar, depending on source materials. Vinegar is now mainly used in the culinary arts: as a flavorful, acidic cooking ingredient, or in pickling.

Nutrition of Vinegar 

Health Benefits of Vinegar 

• is a natural laxative and it can improve digestion
• lowers blood sugar levels
• improves insulin sensitivity
• increases satiety and helps people to lose weight
• reduces belly fat
• lowers cholesterol
• lowers blood pressure and improves heart health