The main component of white vinegar is acetic acid, black is vinegar,
sorghum is used as raw material, special fermentation, summer and winter ice, one year, the concentration of vinegar,
the fragrance is improved, it becomes vinegar, nutrition vinegar is better.
Black vinegar is made from excellent rice.
The amino acid in black vinegar is 10 times that of white vinegar, which can improve the body's immunity, make blood clear,
stabilize blood pressure and blood sugar.
Black vinegar has higher sodium content than white vinegar and is more disadvantageous for patients with hypertension and cardiovascular disease.