Natural vinegar is a transparent (or as per colour of source), sour liquid which is acidic in nature. Vinegar may be prepared from any sugary fruit, vegetable, honey, cereals, sugar etc. with the use of microorganisms. According to BIS, vinegar must contain atleast 3.75% of acetic acid. Natural vinegar not only contains the useful components of the source from which it is prepared but has the ingredients produced by the microorganisms during fermentations. On the other hand, synthetic vinegar is a 4% mixture of acetic acid in water added with artificial essences. In addition synthetic vinegar contains contaminants of lead which acts as slow poison.
展开▼
