Known for being super versatile and of various types, vinegar is one of the indispensable condiments in the kitchen, whether for cooking, seasoning or even as a side dish. With that in mind, Jaqueline Lopes, nutritionist at Água Doce Sabores do Brasil, explains the types of vinegar available on the market and how each one can be used during food preparation.
white vinegar: White vinegar is the most famous among the others and the most found in supermarkets. Of low nutritional value, the condiment is widely used as seasoning for salads and meats. In addition, it is an affordable product due to the market value.
Balsamic Vinegar: It is a dark vinegar made from unfermented grape juice. It is known to have a more complex flavor, with sweet and acidic touches. In addition, it has a good amount of antioxidants, enzymes and probiotics in its composition and is ideal for fish, meat, sauces and even in some desserts, as it helps to accentuate the flavor of the ingredients.
Rice vinegar: Prepared from the fermentation of rice, this vinegar option is best known in Japanese cuisine, for being light, sweet, in addition to having important nutrients for health. In the kitchen, the condiment can be an option in the preparation of different types of fish.
Fruit vinegar: Fruit vinegars are also popular in the supermarket. The best known is apple cider vinegar, however, there are grape, kiwi and orange options. The items are good sources of antioxidant agents for our body and can be used in salad dressing or meat marinades. In the case of apple cider vinegar, for example, it contributes to strengthening hair and muscle recovery.
Red and White Wine Vinegar: Obtained from wine fermentation, these types of vinegar are tasty and excellent options for the versatility they offer. Red wine vinegar, which contains anthocyanins, is most often used for preparing red meat, and white wine vinegar, rich in antioxidant substances, for salads with leaves and vegetables. Spices are also known to fight cholesterol and blood pressure.
“Vinegar is a spice that benefits digestion and acts as an antioxidant. Even so, people with stomach problems, such as severe gastritis and ulcers, should pay attention to their consumption and always consult a nutritionist to fit it into their food plan. With so many options and versions available, the ideal is to choose the one that best fits with the day-to-day and that bring more flavor to the foods that are consumed in the routine”, concludes the nutritionist.
