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Video: Apple Cider Vinegar 5%
Apple cider vinegar 5%
Calories, kcal: 18 Proteins, g: 0.0 Fats, g: 0.0 Carbohydrates, g: 0.7
Vinegar is one of the oldest spices known to mankind. Natural vinegar is obtained as a result of the natural fermentation process of raw materials containing alcohols. Try leaving a bottle of dry wine unopened; after a while, you will get wine vinegar. Typically, vinegar is made using apple cider, grape wine, fruit and berry juices (calorizator). The vinegar obtained in this way can have a sediment and be opaque, the strength of natural vinegar is 4-6%.
Apple cider vinegar 5% is obtained from apple cider or fermented apple juice, simply by leaving it alone for the duration of fermentation. Apple cider vinegar has a rather pleasant taste, without a strong "vinegar" smell.
Calorie content of apple cider vinegar 5%
The calorie content of apple cider vinegar 5% is usually 18 kcal per 100 grams of product, it may slightly increase depending on the variety of the original apples.
Composition of apple cider vinegar 5%
The chemical composition of apple cider vinegar 5% includes: vitamins A, B1, B2, B5, B6, B9, B12, C and PP, as well as potassium, calcium, magnesium, iron, phosphorus and sodium. Apple cider vinegar contains natural organic acids such as citric, malic, and acetic acid.
Useful properties of apple cider vinegar 5%
Apple cider vinegar 5% has long been considered a drug, in combination with honey it is an immunostimulant and has a strengthening effect on the human body. Often in diets, apple cider vinegar is used, diluted with water in certain proportions, which stimulates metabolism and helps cleanse the body (calorizer). Apple cider vinegar is used in cosmetology as a whitening and drying agent for the skin.
Apple cider vinegar 5% in cooking
The traditional use of vinegar - in canning vegetables, making marinades, sauces and giving airiness to dough products - fully applies to apple cider vinegar 5%. Its action is not as aggressive as that of table vinegars, so you can add a little more of it to sauces, which will give the finished dishes a unique piquant flavor.
Raw materials and seasonings
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