Vinegar was invented by the ancient brewing master Dukang's son Zhai Ta. After the brewing technology of the Pagoda Society, he felt that the distiller's grains had been thrown away, which inadvertently led to vinegar. The famous vinegar in our country includes Shanxi aged vinegar, Zhenjiang balsamic vinegar, Baoning vinegar and red yeast rice vinegar. Regular vinegar can play a role in eliminating fatigue and softening blood vessels.
[chemical composition] vinegar is an aqueous solution of 3% to 5% (mass fraction) of acetic acid. In addition to acetic acid, it generally contains other trace substances. Specific materials are potassium, calcium, sodium, ferrous salts of acetic acid, amino acids, lactic acid (2-hydroxypropionic acid, propanoic acid CH3CHOHCOOH), pyruvic acid (acetylcarboxylic acid CH3COCOOH), formic acid (formic acid HCOOH), sorbic acid (2 ,4-hexadienoic acid) malic acid (hydroxy succinic acid), citric acid (2-hydroxy propane tricarboxylic acid), succinic acid (succinic acid HOOCCH2CH2COOH), oxalic acid (oxalic acid HOOCCOOH), oxaloacetic acid, glucose, Fructose, maltose, ethanol, ethyl acetate, ethyl lactate, higher alcohols, 3-hydroxybutyl ketone, dihydroxyacetone, tyrosol, acetaldehyde, formaldehyde, acetal, vitamin B1, B2, C, etc.
Vinegar nutrition
nutrition
Vinegar heat (kcal): 30.00
Cholesterol (mg): 0.00
Dietary fiber (grams): 0.00
Protein (g): 2.10
Fat (g): 0.30
Carbohydrate (gram): 4.90
Minerals are:
Calcium (mg): 17.00 Iron (Milligrams): 6.00 Phosphorus (Mg): 96.00 Potassium (Mg): 351.00 Sodium (Mg): 262.10 Copper (Milligrams): 0.04 Magnesium (Milligrams): 13.00 Zinc (Milligrams): 1.25 Selenium ( Microg): 2.43
Vitamins contained
A (micrograms): 0.00 B1 (milligrams): 0.03 B2 (milligrams): 0.05 B6 (milligrams): 0.02 B12 (micrograms): 0.10 C (milligrams): 0.00 D (micrograms): 0.00 E (milligrams): 0.00 K ( Micrograms): 0.00 P (micrograms): 0.00 Folic acid (micrograms): 0.00 Pantothenic acid (mg): 0.08 Niacin (mg): 0.70 Biotin (micrograms): 0.00 Carotene (mg): 0.00