Aged vinegar, white vinegar, balsamic vinegar, which vinegar is best for the body?

Aged vinegar, white vinegar, and balsamic vinegar are all good for the body.

Looking at different kinds of vinegar on the shelves in the supermarket, it is possible to choose according to your own preferences or feelings, in fact, jealousy is also particular, there are many members in the vinegar family, the most intuitive color looks different, plus the raw materials and production process can be divided into many kinds, aged vinegar, balsamic vinegar, rice vinegar, fruit vinegar, white vinegar, etc., these different vinegars are not the same in flavor, and the suitable cooking methods are different:

White vinegar, you can know that white vinegar has no color, its own color, smell it with your heart to distinguish, white vinegar is different from other vinegar, there is a faint fragrance, this vinegar cooks dishes, it can highlight the color of the food itself, for example, everyone likes to eat vinegar shredded potatoes and other dishes, when frying white vinegar is a good choice, the color is refreshing and refreshing, it looks more appetizing.

Balsamic vinegar, as can be seen from the name, its outstanding feature is the fragrance of vinegar, the overall vinegar fragrance is rich, the sour taste is relatively light, and slightly sweet, direct consumption can reflect the flavor, if the use of balsamic vinegar when stir-frying, whether it is put at the beginning of the stir-fry or when the last time is fried, it will destroy the overall fragrance because of high temperature, it is more suitable for cold dishes to be put in to help the meal to add flavor.

Vinegar. Among the various types of vinegar, it looks dark in color, rich and mellow in acidity, and belongs to the most intense flavor, and the most suitable way is to heat and cook, stew and stir-fry, etc., to add color and flavor to the dish. Just when buying aged vinegar, you should see clearly that there is a total acid standard on the bottle, and the total acid content should be greater than or equal to grams per 100 ml, the higher this value, the richer and mellower the sour taste of the vinegar, and the better the vinegar quality.

When eating vinegar, there is an ingredient that is easy to be ignored by us is sodium, most vinegar contains a certain amount, and the content in aged vinegar is even higher, that is to say, when eating vinegar, salt will be ingested invisibly, which cannot be ignored, so as not to exceed the salt amount in the dish. Each vinegar has its own different uses, using the wrong may lead to the failure of the dish, the dish is greatly discounted, basically use the above three kinds of vinegar in the family, read clearly, three different characteristics of the three kinds of vinegar, when using the wrong vinegar to avoid the phenomenon of ruining the dish.

Vinegar is one of the essential condiments in daily life, and it has the effect of enhancing flavor and removing odor when cooking meals. But there are many types of vinegar on the market, which vinegar is best for the body?

White vinegar is colorless and transparent, which is more suitable for dishes or cold salads that need to retain the true color of food, such as when you are making sour and hot shredded potatoes, white vinegar is a good choice, it can retain the original color of shredded potatoes to the greatest extent, and it looks easier to make people have an appetite.

The most prominent aspect of balsamic vinegar is the aroma of vinegar. Because of the high temperature of stir-frying, it is easier to erase the original fragrance of balsamic vinegar due to high temperature by putting balsamic vinegar before stir-frying or balsamic vinegar after stir-frying. At the same time, the balsamic vinegar is not used when making the soup, and the high temperature of the soup will also destroy the aroma of the vinegar.

Therefore, if you choose balsamic vinegar, it is best to put it when cooking cold dishes, which can help flavor the meal.

Compared with white vinegar, aged vinegar has a thicker sour taste and a stronger taste. Usually, when we buy aged vinegar, we can look at the total acid on the label of the aged vinegar bottle, some of which are more intense can reach per milliliter, and the vinegar with total acid greater than or equal to is more suitable for soup, stew, and soup.

From the perspective of the nutritional composition of vinegar, aged vinegar is made after a long period of fermentation, which is rich in amino acids, enzymes, and various unsaturated fatty acids, which is not found in white vinegar made of acetic acid.

Therefore, eating aged vinegar can promote intestinal peristalsis and maintain the balance of ecological flora in the intestinal environment. If you put 6 or 7 drops of aged vinegar in the soup of each meal, it is not only delicious, but also has the effect of nourishing the beauty of female friends.

However, we should also pay attention to the method of often eating jealousy, drinking a cup from time to time This method is not only not beneficial, but also damages our gastric mucosa, we had better add some vinegar to meals and soups, which is also conducive to replacing salt to add some salty taste.

There are also many vinegar-soaked foods that can soften blood vessels, so don't believe it, because after vinegar enters the human body, it will be digested like other foods, and when it finally enters the blood vessels, it is already a small molecule, and it is impossible to directly contact the blood vessels. Moreover, the acid-base environment in the body is a stable state and will not be easily affected by food.

In addition, many friends with a bad stomach and excessive stomach acid should not be blindly jealous, so as not to cause stomach discomfort.

White vinegar is good, but it must be made from pure grains. White vinegar and aged vinegar brewed from pure grains can promote intestinal peristalsis, reduce blood lipids, and maintain the balance of ecological flora in the intestinal environment.

Aged vinegar is rich in amino acids and various unsaturated fatty acids, which can promote intestinal peristalsis and help eliminate toxins and waste products from the body.

However, because the sodium content in aged vinegar is higher than that of white vinegar, it is not good for patients with high blood pressure and cardiovascular disease.

If you want to have a good effect, you can use white vinegar processed from sorghum, rice, and soybeans, and the effect is very good.

White vinegar is colorless and transparent, suitable for cold dressing.

Balsamic vinegar is a processed vinegar with a fragrance such as garlic, ginger and shallots, which is used for flavoring and flavoring.

Compared with white vinegar, aged vinegar has a thicker sour taste and a stronger taste.

Balsamic vinegar is colorless.

The taste of aged vinegar is more emphasis.

Aged vinegar refers to the edible vinegar brewed from sorghum corn and other raw materials in the north, and the edible vinegar with a certain acetic acid content after the aging process of summer drying and winter fishing.

Balsamic vinegar is the edible vinegar after rice vinegar has been aged

Generally, drinking white vinegar is better for the body, especially when the metabolism is not good, drinking white vinegar can easily play a role in weight loss!

Personally, I feel that the old vinegar will be better for the body, but other vinegars can also be eaten.

Balsamic vinegar is the fragrance of vinegar. This type of vinegar.

Aged vinegar is the best, followed by balsamic vinegar, followed by white vinegar.

Different raw materials, different tastes, different uses, different production processes, and different products. I think the balsamic vinegar is superb, and the sourness is just right.

Personally, I think it's balsamic vinegar that's delicious; Aged vinegar is brewed with sorghum and has a sour taste, but it is a good ingredient for eating noodles, and balsamic vinegar is a good raw material for cold dishes with glutinous rice as the main raw material, rich in flavor and sweet and sour, and not astringent.

The difference between them is that the ingredients are different, the manufacturing process is different, and the method of eating is different. The use of aged vinegar is generally used in pasta as a dipping sauce, but balsamic vinegar is basically used to make cold dishes or stir-fry. Each is different, so it's up to your personal preference.

Aged vinegar generally uses raw materials such as sorghum and peas, while balsamic vinegar mainly uses glutinous rice as raw materials, and the process of aged vinegar brewing is more complicated, while balsamic vinegar needs to be fermented for a shorter time; I think aged vinegar is more delicious because it has a stronger flavor and is more sour, especially for Shanxi people like me, who like to eat old vinegar very much.

There is a difference in taste, and the acidity is also different, I think aged vinegar is more delicious, and I prefer to eat this taste.

1. Each has its own flavor. Balsamic vinegar is generally made by brewing high-quality glutinous rice, which is made with aromatic substances, and the fragrance is relatively strong; Aged vinegar is made from various grains, and it does not contain specially added aromatic substances, but because it is brewed, it has a strong sour taste and tastes delicious. Therefore, aged vinegar and balsamic vinegar have their own flavors, and everyone has different tastes and preferences, so you can put different vinegars when cooking according to your preferences.

2. The main components of aged vinegar are bran, rice, barley, peas, water and other grain components, while the main core components in balsamic vinegar are water, glutinous rice, bran, salt, etc., and also contain special substances with aromatic odor.

1. Each has its own flavor. Balsamic vinegar is generally made from high-quality glutinous rice, in which aromatic substances are added, and the fragrance is relatively strong; Aged vinegar is made from various grains, and it does not contain specially added aromatic substances, but because it is brewed, it has a strong sour taste and tastes delicious. Therefore, aged vinegar and balsamic vinegar have their own flavors, and everyone has different tastes and preferences, so you can put different vinegars when cooking according to your preferences.

2. The main components of aged vinegar are bran, rice, barley, peas, water and other grains, and the main components in balsamic vinegar are water, glutinous rice, bran, salt, etc., and also contain special substances with aromatic odor.