Rice vinegar is made from grain, sorghum and other grains and fruits by fermentation. White vinegar is usually made by fermenting distilled wine or directly blended with food-grade acetic acid. Rice vinegar is an excellent condiment for dipping or stir-frying. White vinegar can promote the elimination of acidity when cooking bone broth by adding a small amount, while promoting good absorption of nutrients into the organism.

Rice vinegar and white vinegar

Rice vinegar is one of the many types of vinegar with high nutritional value, rich in alkaline amino acids, sugar substances, organic acids, vitamin B1, vitamin B2, vitamin C, inorganic salts, minerals and so on.

White vinegar is a sour auxiliary material for cooking, with translucent color and mellow sourness, and the main raw materials are water, rice, edible alcohol, edible salt, etc. It can be good and regulate the metabolism of the human body, and it is mainly used as a dietary seasoning.

White vinegar can be appetizing, help digestion and absorption, antibacterial and antiseptic, soften blood vessels, reduce cholesterol, skin, hair can play a very good protective effect.