Nutrition cause


Vinegar is a liquid consisting of about 5–20% acetic acid, water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria.

Protective B Factor
Measured in mL

There are 2 benefits of Vinegar, including:

Inflammation Lymphatic outcome
Decreased risk of Inflammation
Lymphatic system

Inflammatory bowel disease (IBD) Digestive outcome
Decreased risk of Inflammatory bowel dise...
Digestive system

Create an account to view full list of Benefits

Related to Vinegar

User Reports