哥 林 多 前 书 10:31 [hgb]  所 以 你 们 或 吃 或 喝 , 无 论 作 什 么 , 都 要 为 荣 耀 神 而 行 。

1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

LEBHI 4    Seasoning 


LEBHI 4 – 2   White Vinegar



































Introduction to white vinegar ingredients


Vinegar is made from starch-containing grains (sorghum, yellow rice, glutinous rice, indica rice, etc.) as the main material, and grain bran and rice hulls as auxiliary materials, which are fermented and brewed. Generally divided into black vinegar and white vinegar. Black vinegar and white vinegar are different in taste because of the different raw materials added in the brewing process.

White vinegar is named for its white color. It is made from pure glutinous rice, which is brewed through koji making, soaking, steaming, saccharification and fermentation, and alcoholic fermentation for several months. It is a special cooking seasoning and is used as medicine.


Nutritional value


1. Vinegar can appetite, promote the secretion of saliva and gastric juice, help digestion and absorption, increase appetite, and eliminate food.

2. Vinegar has good antibacterial and bactericidal effects, and can effectively prevent intestinal diseases, influenza and respiratory diseases.

3. Vinegar can soften blood vessels and lower cholesterol. It is a good medicine for patients with high blood pressure and other cardiovascular and cerebrovascular diseases.

4. Vinegar has a good protective effect on skin and hair. Ancient Chinese medicine records that vinegar is used as medicine. It is believed that it has the effects of hair growth, beauty, blood pressure reduction, and weight loss.

5. Vinegar can relieve fatigue, promote sleep, and reduce the symptoms of motion sickness and seasickness.

6. Vinegar can also reduce the concentration of alcohol in the gastrointestinal tract and blood, so as to sober up alcohol.

7. Vinegar also softens bone spurs such as chicken bones and fish bones, thereby promoting calcium absorption.


Edible effect


1. It has the functions of dispersing blood stasis, stopping bleeding, detoxification and killing insects.

2. Indications of postpartum haemorrhage, jaundice, yellow sweat, vomiting blood, epistaxis, blood in the stool, carbuncle and sore swelling, but also detoxification of fish, meat and vegetables.


For people


suitable for majority of the people.


Taboo people


People with spleen and stomach dampness and exogenous feelings should not take it; those with gastric ulcer and hyperacidity should not consume vinegar.


Buying skills


1. The color of high-quality vinegar is reddish brown or brown (white vinegar is a colorless, clear liquid), clear, without suspended solids and sediments. Poor-quality vinegar is darker or lighter in color, turbid, and deposits after being stored for a period of time.

2. High-quality vinegar has a strong vinegar fragrance, and poor-quality vinegar has a lighter taste. Dip a little bit of vinegar into the mouth with chopsticks. The acidity is moderate and has a slight sweetness. The vinegar that does not irritate the throat is high-quality vinegar.

3. If the color of white vinegar is yellow or other colors, or turbid, it means that the quality is poor or deteriorated. Because white vinegar is very cheap, don't eat it but it can be used to brush the toilet. The effect is very good.


[ 每100克的营养成分含量 ]



能量 6 千卡

蛋白质 0.1 克

脂肪 0.6 克

碳水化合物 克

粗纤维 克


单不饱和脂肪酸 克

多不饱和脂肪酸 克

多不饱和脂肪酸占总脂肪酸的比例 %

反式脂肪酸 克

反式脂肪酸占总脂肪酸的比例 %

胆固醇 毫克

植物固醇 毫克

胡萝卜素 微克

叶黄素类 微克

番茄红素 微克



钙 26 毫克

镁 5 毫克

钠 225.9 毫克

钾 12 毫克

磷 毫克

硫 0 毫克

氯 348.34 毫克

铁 2.2 毫克

碘 微克

锌 毫克

硒 0.35 微克

铜 0.11 毫克

锰 毫克

氟 微克



维生素A 微克

维生素C 毫克

维生素D 微克

维生素E 毫克

维生素K 微克

维生素P(类黄酮) 毫克

维生素B1(硫胺素) 毫克

维生素B2(核黄素) 毫克

维生素B3(烟酸) 毫克

维生素B4(胆碱) 毫克

维生素B5(泛酸) 毫克

维生素B6 毫克

维生素B7(生物素) 微克

维生素B9(叶酸) 微克

维生素B12 微克

维生素B14(甜菜碱) 毫克



亮氨酸 毫克

蛋氨酸 毫克

苏氨酸 毫克

赖氨酸 毫克

色氨酸 毫克

缬氨酸 毫克

组氨酸 毫克

异亮氨酸 毫克

苯丙氨酸 毫克

List of nutritional ingredients of white vinegar

[Nutrient content per 100g]


Basic nutrition

Energy 6 kcal

Protein 0.1 g

Fat 0.6 g

Carbohydrate grams

Crude fiber grams


Monounsaturated fatty acids g

Polyunsaturated fatty acids g

Percentage of polyunsaturated fatty acids in total fatty acids%

Trans fatty acids g

Proportion of trans fatty acids in total fatty acids%

Cholesterol mg

Phytosterols mg

Carotene micrograms

Lutein micrograms

Lycopene micrograms



Calcium 26 mg

Magnesium 5 mg

Sodium 225.9 mg

Potassium 12 mg

Phosphorus mg

Sulfur 0 mg

Chlorine 348.34 mg

Iron 2.2 mg

Iodine micrograms

Zinc mg

Selenium 0.35 μg

Copper 0.11 mg

Manganese mg

Fluorine micrograms



Vitamin A micrograms

Vitamin C mg

Vitamin D micrograms

Vitamin E mg

Vitamin K micrograms

Vitamin P (flavonoid) mg

Vitamin B1 (thiamine) mg

Vitamin B2 (riboflavin) mg

Vitamin B3 (niacin) mg

Vitamin B4 (choline) mg

Vitamin B5 (pantothenic acid) mg

Vitamin B6 mg

Vitamin B7 (Biotin) micrograms

Vitamin B9 (folic acid) micrograms

Vitamin B12 micrograms

Vitamin B14 (betaine) mg


Amino acid

Leucine mg

Methionine mg

Threonine mg

Lysine mg

Tryptophan mg

Valine mg

Histidine mg

Isoleucine mg

Phenylalanine mg