Edible vinegar is alkaline.

Alkaline food refers to food after combustion of the chemical composition of the ash mainly contains potassium, sodium, calcium, magnesium and other elements, which is dissolved in water to produce an alkaline solution, common alkaline foods include apples, leafy green vegetables, vinegar and so on.

Vinegar is a sour flavoring agent produced by various leavening, chemical formula: CH3COOH, is a weak electrolyte. Brewing vinegar mainly uses rice or sorghum as raw material. Appropriate leavening can use the liquid containing carbohydrates (sugar, starch) into alcohol and carbon dioxide, alcohol and then by the role of certain bacteria and oxygen in the air combined to produce acetic acid and water.

The main kinds of vinegar are "rice vinegar", "smoked vinegar", "special vinegar" and "sweet vinegar", "Wine vinegar", "white vinegar", etc. The amount of acetic acid contained in the vinegar is different according to the different varieties of the place of origin, and it is generally between 5~8%, and the intensity of the acidity of the vinegar is mainly determined by the size of the acetic acid contained in it.

Expanded Information:

Acidic and alkaline food classification criteria:

From a nutritional point of view, acidic and alkaline foods actually refer to the ash obtained from the combustion of that food, the acidity or alkalinity of the aqueous solution after dissolving it in water is determined by the acidity or alkalinity of that food. Acidic and alkaline foods are a non-physiological concept, and the ash from the food that determines the acidity or alkalinity of the food is the Food ash, which determines the acidity or alkalinity of food, is the oxides of some elements that remain after the food is burned.

This is completely different from the nature of the metabolites of food after digestion, absorption and utilization in the body. In fact, after food is ingested into the body, it undergoes digestion, absorption and various complex metabolic reactions to form thousands of products. These products are acidic, alkaline, and many are neutral. And the acidity or alkalinity of these products is actually no longer directly related to the ash of the ingested food.

The pH of the body's fluids (i.e., primarily the pH of the blood) is the result of the combined and balanced action of the various metabolic products mentioned above, and is not determined solely by the ash content of the few minerals that are burned in the food. To determine whether a food is acidic or alkaline, it must be scientifically tested.

Baidu Encyclopedia - Vinegar

Baidu Encyclopedia - Alkalizing Foods