Vinegar has been in use for thousands of years, going all the way back to the ancient Egyptians. It is credited with a host of positive side effects, some based in science and some on myth. Vinegar comes in many forms, each with its own unique characteristics, though all are produced in a similar fashion. Vinegar alone does not contain vitamin K, though vinegar in combination with other products can.
How Vinegar Is Made
Vinegar is produced by fermentation, which changes sugars into ethanol. Bacteria are then added to make the solution acidic, in a controlled environment that limits the amount of oxygen available. Vinegar can be produced by fermenting barley, wine, apple cider, grapes, beer, rice and other plants. Vinegar can be made from any fruit or material that has sugar in it.
Nutrients
Vinegars contain vitamins and minerals, such as riboflavin, Vitamin B-1 and mineral salts. The final ingredients of a particular vinegar depend on the materials used to make the vinegar -- in other words, what was fermented. For example, seasonal vinegars often have additional ingredients compared with common table vinegar. Typically, most vinegars have less than 3 calories per tablespoon and no fat content, according to the Vinegar Institute.
Vitamin K and Vinegar
Balsamic vinegar, cider vinegar, distilled vinegar, red wine vinegar and fruit-flavored vinegar do not contain vitamin K. However, a homemade salad dressing mix of 2 tbsp. vinegar and olive oil would provide about 32 mcg of vitamin K. For reference, the recommended daily dose of vitamin K is 120 mcg for adult males and 90 mcg for adult females.
Fun Facts
Vinegar is used in both food and cleaning, such as a disinfectant.
South Dakota has an annual vinegar festival every June at the International Vinegar Museum in Roslyn.
Massachusetts named the month of May National Vinegar Month.
Member Comments