What are the nutritional values of vinegar? Vinegar is a condiment. Many people add some vinegar when cooking, because vinegar can not only remove fishy smell, but also has nutritional value. In daily life, vinegar is widely used. Let's share the nutritional value of vinegar. Let's have a look.
What are the nutritional components of 1 vinegar?
In addition to 5%-20% acetic acid, vinegar also contains organic acids such as amino acids, lactic acid, succinic acid, oxalic acid and nicotinic acid, minerals such as protein, fat, calcium, phosphorus and iron, vitamin B 1, vitamin B2, sugar and aromatic substance ethyl acetate. The content of organic acids and amino acids in rice vinegar made from rice is the highest.
Prevent a cold
Acetic acid has antibacterial and anti-inflammatory effects and can prevent colds.
Promote metabolism
Vinegar contains amino acids, organic acids and other substances. Amino acids can promote excess fat in the body to be consumed by the body, and can also digest sugar and protein absorbed by the body, so that metabolism can proceed smoothly.
Promote the absorption of nutrients such as calcium and phosphorus.
Acidic substances in vinegar can dissolve nutrients in food and promote the absorption of nutrients such as calcium and phosphorus in food.
The main component of vinegar is acetic acid, the chemical name is acetic acid, and the structure abbreviation is CH3COOH. Vinegar brewing mainly takes grain as raw material and strains are fermented. After saccharification, alcohol fermentation, acetic acid fermentation, subsequent disinfection and sterilization, processing and packaging, it has the characteristics of color, fragrance and rich nutrition through scientific analysis.
Make the body strong
Vinegar is rich in vitamins and amino acids, which can synthesize calcium acetate with calcium in the body, enhance the absorption of calcium and make the body stronger.
Maintain normal blood pressure
Vinegar is also rich in sodium, which can adjust osmotic pressure and maintain acid-base balance. Maintain normal blood pressure and enhance neuromuscular excitability. Rich in copper, copper is an indispensable micronutrient for human health, which has an important influence on the development and function of internal organs such as blood, central nervous system and immune system, hair, skin and bone tissue, brain, liver and heart.
What are the nutritional values of vinegar? 2. The characteristics and nutritional value of apple vinegar.
Post fermentation
The fermentation mode of apple vinegar: secondary fermentation. Apple vinegar is made by secondary fermentation.
Secondary fermentation usually refers to liquid fermentation. Liquid fermented apple cider vinegar is made from concentrated apple juice or fresh apple juice, which is first fermented into high-purity apple cider, and then inoculated with acetic acid bacteria for acetic fermentation to metabolize alcohol into acetic acid. It is different from solid-state fermentation. Solid-state fermentation takes the leftovers from apple's initial processing, such as peel, stone, small fruit, fruit drop, etc., first breaks them, then stirs them into bran, and then simultaneously ferments alcohol and acetic acid. Apple vinegar has good nutritional value. Not only has skin care function, but also can sober up, protect liver and prevent drunkenness. A glass before drinking can inhibit the absorption of alcohol, and a glass after drinking can sober up and prevent drunkenness. It is also healthy for men to eat more apple vinegar.
Fruity, sweet and sour, refreshing and refreshing. It contains no pigments and preservatives, and is rich in amino acids such as aspartic acid, serine and tryptophan, and various minerals such as phosphorus, iron and zinc. The Vc content is 10 times higher than that of apples.
Alkaline beverage
Apple vinegar is a kind of beverage, which tastes acidic and alkaline after metabolism in human body. It has the function of neutralizing acidic foods such as fish, meat, eggs, rice and noodles, and is beneficial to the preservation of various nutrients and the absorption of calcium. Most acidic foods contain metal elements such as calcium, potassium, magnesium, iron, sodium, manganese and zinc, such as apples and tomatoes. Although it is sour in the mouth, these organic acids are decomposed into carbon dioxide and various acidic salts in the body and become alkaline, which can effectively improve the acidic constitution of the human body and make the human body weakly alkaline.
Rich in pectin
Pectin is beneficial to the growth of intestinal beneficial bacteria and can produce essential nutrients for human body, such as vitamin B (vitamin B 1, B2, B6, B 12, nicotinic acid, pantothenic acid) and vitamin K2. Pectin can promote the excretion of fat, steroids and bile, and increasing the excretion of steroids is conducive to reducing the incidence of cancer related to sex hormones. Pectin can delay the absorption of sugar and lipid in intestine and control the increase of blood sugar. Pectin absorbs water and expands in human body, and its volume can be increased to 10 times of the original, which is easy to make people feel full, delay the emptying of stomach, and can effectively prevent obesity and lose weight. Pectin, unlike other celluloses, will not affect the absorption of trace elements such as calcium, magnesium, zinc and copper. Pectin can adsorb heavy metal ions such as lead, nickel and cobalt in food and cannot be digested by digestive juice, so it can effectively excrete toxins from the body.
Rich in vitamins
A large number of vitamin antioxidants in apple vinegar can promote metabolism.
Rich in organic acids
Malic acid can directly participate in human metabolism and be directly absorbed by human body, thus providing energy for human body in a short time, eliminating fatigue, resisting fatigue and quickly recovering physical strength. At the same time, malic acid can promote ammonia metabolism, reduce blood ammonia concentration and protect the liver. Malic acid can also maintain myocardial energy metabolism and protect ischemic myocardium from myocardial infarction. Acetic acid can promote the secretion of gastric juice, stimulate appetite and promote the absorption of calcium in other foods. Valine can promote wound healing and improve liver function.
Aspartic acid can protect muscles, treat angina pectoris, prevent and treat myocardial infarction, and prevent and relieve fatigue.
Glutamate participates in the metabolism of protein and sugar in the brain, promotes oxidation, improves the activity of the central nervous system, maintains and promotes the function of brain cells, and promotes the increase of intelligence.