The raw material of white vinegar is fermented by edible alcohol and edible acetic acid.
2, rice vinegar contains a small amount of acetic acid, the color is rose red and transparent, the aroma is pure, the sour taste is mellow and slightly sweet, and it is suitable for dipping or cooking. Studies have shown that eating rice vinegar often is beneficial to prevent cardiovascular and cerebrovascular diseases.
White vinegar is colorless and simple in taste. Used for cooking, especially for making pickles in western food.
3. Rice vinegar is slightly lighter in color, slightly lower in acidity and not strong enough in acidity. Rice vinegar is the most widely used vinegar. It is brewed from rice, which is slightly lighter in color and not strong enough in acidity.
White vinegar has low acidity, thin acidity, relatively low nonvolatile acid content and light color, and does not change the color of seasoning objects. It can also be used as a household cleaner, such as cleaning the dirt inside the coffee machine. There are also many people who wash their faces with white vinegar to whiten their skin.
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rice vinegar
Rice vinegar is made from millet, sorghum, glutinous rice, barley, corn, sweet potato, distiller's grains, red dates, apples, grapes, persimmons and other grains and fruits by fermentation.
Rice vinegar is a kind of vinegar with high nutritional value, which is rich in basic amino acids, sugars, organic acids, vitamin B 1, vitamin B2, vitamin C, inorganic salts and minerals.
white vinegar
White vinegar is a sour auxiliary material for cooking, with bright color and mellow sour taste. The main raw materials are water, rice, edible alcohol and edible salt. As a dietary condiment, it has a great demand for nutrition and regulation of human metabolism.
Acetic acid is bitter, warm in nature, and enters the liver and stomach meridians; Has the effects of removing blood stasis, stopping bleeding, detoxicating and killing insects; It is mainly used for treating postpartum dizziness, jaundice, yellow sweat, hematemesis, epistaxis, hematochezia, carbuncle and swelling, and can also relieve fish and vegetable poisoning.
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