Table of contents:
Calories, kcal: 21 Proteins, g: 0.0 Fats, g: 0.0 Carbohydrates, g: 0.9
Coconut vinegar is made from the juice of the coconut tree or the coconut water found inside the nut. Coconut water vinegar is opaque and pearlescent. Vinegar from the juice of coconut palm is practically transparent, has a pronounced vinegar taste and a slight yeast odor. Coconut vinegar is poured into plastic or glass bottles to visually assess the color and clarity of the product. Coconut vinegar is produced by natural fermentation, therefore it preserves the beneficial properties of the raw material as much as possible.
Calorie content of coconut vinegar
The calorie content of coconut vinegar is 21 kcal per 100 grams of product.
Composition and useful properties of coconut vinegar
Coconut vinegar contains B vitamins, especially B8, which improves mental activity and prevents the development of Alzheimer's disease, and vitamin C, which strengthens the immune system and has antioxidant properties. Of the minerals in the composition of coconut vinegar, calcium, magnesium, iron, phosphorus are present. The glycemic index of coconut vinegar is 35, so diabetics can easily use it. Coconut vinegar contains the entire set of essential fatty acids involved in protein synthesis in the human body.
Harm of coconut vinegar
Excessive consumption of coconut vinegar is fraught with irritation of the intestinal mucosa and stomach, so those who are diagnosed with gastritis and stomach ulcers.
Choosing and storing coconut vinegar
Coconut water vinegar is cheaper, but the product from coconut juice is much healthier, and there is no particular difference in taste. When choosing coconut vinegar, you should use common sense and focus on the range of applications of the product (calorizator). Coconut vinegar should be stored in a dry and cool place out of direct sunlight, according to the expiration date indicated on the package.
Coconut vinegar in cooking
The tart and slightly sweet taste of coconut vinegar is great for preparing dressings for complex vegetable salads, including seafood. Most often in Asian cuisines, coconut vinegar is used as a marinade for meat, imparting a special juiciness and tenderness to pork and beef.