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
Minor decreased risk of Inflammation
Lymphatic system

1 study

Inflammatory bowel disease (IBD) Digestive outcome
Minor decreased risk of Inflammatory bowel di...
Digestive system

1 study

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