Is it better to drink vinegar straight to red or white?

Red good! White vinegar is the product of decolorization, and red vinegar is original, so there are a lot of nutrients!

Red vinegar is generally added with pigments, that is, in order to look better and buy well, pigments are harmful to the human body, so red vinegar should not be used more... Try to use white vinegar.

It's okay, and the rice vinegar tastes better. Making apple cider vinegar: How to make it:

300 grams of glutinous rice vinegar, 300 grams of apples, 60 grams of honey. Wash and peel the apples, cut them into cubes and place them in a jar and shake with vinegar and honey. Seal tightly in a cool place and open after one week.

Take the juice, add three times and boil water to drink. Health benefits: The combination of apple cider and vinegar is a healthy drink you have to choose.

It can eliminate constipation, make dark spots, and can also promote metabolism, relieve boredom and fatigue. Long-term consumption can improve your physical condition.

All vinegar ingredients contain acetic acid, but ** is different. Comparatively, red vinegar is better. Red vinegar is generally made by adding medicinal koji or spicy knotweed as the main ingredient to make yeast, and using oatmeal to ferment acetic acid to increase the vinegar by aging and adding esters.

White vinegar is divided into two types: general white vinegar and rice vinegar, rice vinegar is processed from rice, sorghum, soybeans, etc., and it is higher. In general, most white vinegar will have chemical components, which are blended by edible acetic acid, glacial acetic acid, etc. I don't need to say who is good and who is bad.

But now things are not clear, who can guarantee that the red vinegar you buy is not blended with chemical raw materials and pigments? As for usage, because white vinegar is colorless, it is mostly used in making some light-colored dishes, and red vinegar is used in some colored dishes. However, as long as you don't care about the color and beauty of the dish, it doesn't matter, which one you like to use, the taste and texture of the finished dish is the same.

Comparatively, red vinegar is better.

Vinegar is used to wash the face to sterilize, reduce inflammation and whiten, but it is not recommended, especially for sensitive skin. If you want to use it, use white vinegar, which needs to be diluted well before use.

White vinegar is diluted with acetic acid, and red vinegar is brewed, but it has a color, and I don't think it's very good.

Due to the different raw materials and process conditions of vinegar, the flavor is different, so there is no unified classification method. According to the vinegar-making process, it can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar can be divided into rice vinegar (made from grain and other raw materials) and sweet and sour (made with caramel and sugar residue raw materials).

According to the different processing methods, rice vinegar can be divided into smoked vinegar, balsamic vinegar, bran vinegar, etc. Synthetic vinegar can be divided into color vinegar and white vinegar (white vinegar can be further divided into ordinary white vinegar and vinegar essence). According to the color, it is divided into three types: white vinegar, black vinegar and red vinegar.

Vinegar is brewed vinegar as the top grade, and rice vinegar is the best.

Therefore, the difference between white vinegar and red vinegar lies in the color and production process, and the same raw materials can make white vinegar and red vinegar.

Although the varieties of brewed vinegar are slightly different in nature and characteristics due to different materials and preparation methods, in general, it is better to have pure sourness, rich fragrance and bright color. Care should be taken when using it. Store in a cool and low temperature place to prevent raw fermentation, juice turbidity, loss of aroma, weak vinegar flavor or peculiar smell.

If classified according to the raw material treatment method, the grain raw materials are directly used to make vinegar without cooking and gelatinization, which is called raw vinegar; The vinegar brewed after cooking and gelatinization is called clinker vinegar. If it is classified according to the saccharified koji used to make vinegar, it is divided into bran koji vinegar and old koji vinegar. If classified according to the acetic acid fermentation method, there are solid fermented vinegar, liquid fermented vinegar and solid dilute fermented vinegar.

If it is classified according to the color of vinegar, it is divided into strong vinegar, light vinegar and white vinegar. If classified by flavor, the vinegar aroma of aged vinegar is stronger; Smoked vinegar has a special burnt aroma; Sweet vinegar is added with Chinese herbal medicines, botanical spices, etc.

These vinegars are edible, most of the white vinegar is used for cooking, the aged vinegar is generally cold dressing, and the red vinegar should be used to drink with water, right?

Red onions are better.

Nutritional value of red and white onions.

White onions and red onions are actually very similar in that they reduce cardiovascular disease and blood sugar index, as well as the risk of diabetes and obesity. In addition, the consumption of white onions can provide us with about 10% of vitamin C and calcium. White onions also contain grams of fiber and a lot of sulfur, and are also known as "health onions".

In principle, many foods with strong flavors are high in antioxidants, and red onions actually provide us with better antioxidants, cancer prevention, and blood thinners than any other type of onion, so red onions are more nutritious than white onions.

Benefits of eating onions.

Red onions also contain anthocyanins (colored natural organic compounds) in the epidermis of red onions, which have good anti-aging properties. Onions have been found to contain at least 25 different anthocyanins.

Cancer prevention: Red onions contain more antioxidants than white onions and are stronger at preventing cancer. The quercetin and allicin in onions have been shown to help reduce inflammation and benefit cancer prevention and**.

Studies have shown that regular consumption can help reduce the risk of stomach, colon or rectum, mouth, larynx, esophagus, ovarian cancer. According to one study, the risk of stomach cancer is reduced by 50%, and if you eat half an onion every day, then it will only reduce your risk of cancer.

White onion is very flexible in taste and use, moisture and sweetness are also high, after a long time of cooking, golden color and rich sweetness, so it is more suitable for freshly baked or other uses, the yield will be lower than red onions, the flesh of red onions is red and spicy, and the flavor is very strong. Perfect for barbecue or lettuce salad. However, the storage time is relatively short.

In addition, red onions contain more organosulfur compounds than white onions, so it is spicier. Organosulfur compounds have antibacterial effect, anti-cancer, anti-atherosclerosis, anti-inflammatory effect, and can be free radicals in the body, have antioxidant effect, nutritional value, carotene, vitamin C, protein, dietary fiber, and various nutrients of white onion are very high, but also anti-fatigue, dead skin.

Purple onions also contain anthocyanins, which are phytochemicals with strong antioxidant abilities that protect the body from free radical damage, increase the elasticity of blood vessels, improve the circulatory system, and improve smoothness. It also inhibits inflammation and allergies, and improves joint flexibility.

Is it better to have a red or white onion? It turns out that the difference is so big, don't buy the wrong one in the future.

Is it better to buy red or white onions? It turns out that the difference is so big, don't buy it wrong again after reading it.

Black In festivals, vinegar boiled peanuts or soybeans are a delicacy for patients with hyperlipidemia, obesity, high blood pressure and coronary heart disease, because it has the medical effect of lowering lipids and blood pressure.

When eating, fish bones and meat bones are in the throat, and the Chinese medicine clematis can be decocted with vinegar to wash the throat with this decoction.

If you have a full chest and abdominal distension after eating, you can dilute it with 50 to 100 ml of vinegar to increase stomach vinegar, promote digestion, and eliminate bloating and stuffiness.

Warm vinegar soup: 30-60ml of vinegar, add a small amount of boiling water, take it warmly at one time, and treat biliary roundworms.

Vinegar syrup: 2 tablespoons of vinegar, 1 tablespoon of sugar, melt into and drink slowly, for roundworms.

Vinegar Qi Gui Peony Soup: 100ml of vinegar, 30g of astragalus, 6g of cinnamon branches, 20g of white peony, decoction with water, one dose a day, for a week, to treat yellow sweat, body swelling, fever, sweating, thirst and other symptoms.

There are many types of vinegar, including rice vinegar, wheat vinegar, bran vinegar, and dregs vinegar. Medicinal use is mostly rice vinegar, its taste is sour and bitter, warm, non-toxic, can disperse stasis and detoxification, lower qi, eliminate food, Ann Ascaris to Ascaris, kill fish, meat, vegetables and insect poison, it is also the key medicine for astringent qi and blood in traditional Chinese medicine. Good treatment of confidants and blood blockage, women postpartum blood dizziness, etc.

"Bitter wine" has been discussed a lot about vinegar by physicians throughout the ages. For example, Zhongjing's "Treatise on Typhoid Fever" clouds: "Shaoyin disease, pharyngeal wounds, sores, unable to speak, unable to speak, bitter wine soup master."

Outer Taiwan Secrets": "Tianxing disease for four or five days, the chest is full of pain and heat, and Tianxing poison disease is not incomprehensible to ginseng vinegar medicine. ”

The black ones are better. White vinegar is suitable for soaking feet and washing face.

Black is good, preferably rice vinegar, often jealous and good health.

Of course, black vinegar is better to drink.

White vinegar should not be drunk directly.

The cold dish is still delicious with black vinegar.

The black vinegar is generally brewed, and the white one is vinegar essence.

Generally, red vinegar is better, and white vinegar is not as natural as red vinegar.

Vinegar should be brewed, not blended, and has nothing to do with black or white.

White vinegar has a higher nutritional value, so it is more expensive to sell.

Aged vinegar, black, ancient craftsmanship, good for physical and mental health.

If it's eaten, it's all the same.

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Rice vinegar: It is made of rice, wheat, sorghum, bran, grain bran, salt, etc. by fermentation of vinegar koji to produce acetic acid. Rice vinegar is weaker acidic than white vinegar.

White vinegar: Brewed white vinegar is made by fermentation of acetic acid with edible alcohol as raw material. The preparation of white vinegar is mainly made from edible glacial acetic acid.

It is characterized by low acidity, thin acidity, relatively low non-volatile acid content, light color, and does not change the color of the seasoning object. Brewed vinegar can be divided into three categories depending on the raw material: grain vinegar based on wheat and rice, fruit vinegar based on apples and other raw materials, and brewed vinegar based on sake lees and starch.

Grain vinegar is divided into rice vinegar, brown rice vinegar and glutinous rice vinegar; Fruit vinegars include apple cider vinegar, lemon vinegar, grape vinegar, etc. So there is a difference between the three, and sometimes people like to classify glutinous rice vinegar as rice vinegar.

White rice vinegar is good because white rice comes well.