DID YOU KNOW?
Vinegar has been known since the earliest civilisations.
Vinegar deposits have already been found in ancient Egyptian jars dating back 10,000 years. The Babylonians used it as a seasoning and a preservative, whilst Julius Caesar’s army used it as a tonic to keep the body healthy and strong, as well as for medicinal purposes. In ancient Rome, its medicinal properties were highly prized, and it was stored for several decades before use. As various spices were often added to vinegar, it was called a ‘balm’ (a balm is a fragrant plant juice containing resins and essential oils) and was used to treat many ailments and added to various dishes. The ancient Romans drank a mixture of water and vinegar known as ‘posca’. The Romans believed that ‘posca fortem, vinum ebreium facit’, which means that posca strengthens you, whilst wine intoxicates you.
Apple cider vinegar is produced through the fermentation of apple juice. To a certain extent, it is true that all the beneficial properties characteristic of apples are also found in apple vinegar. Apple vinegar contains 20 essential minerals and trace elements, including acetic acid, lactic acid, citric acid, dietary fibre, amino acids and enzymes, as well as pectin – a type of dietary fibre that influences the digestive process. In the cuisines of many nations, apple cider vinegar is used as a condiment for salads and meat dishes.
THE POWER OF GOLDLAND IN EVERY DROP
Apple cider vinegar
This apple cider vinegar is born in our garden, where time flows according to the cycles of nature. We let juicy Latvian apples slowly transform into a valuable elixir, preserving all their vitality. It is unfiltered, unpasteurized and naturally fermented - just as our grandparents knew it.
With a "mother" inside and the sun in every drop, this vinegar will add a special character to your salads, sauces and morning rituals. From our home – to your health!
Nutritional table
Nutritional value | 100 ml of product contains: |
Energy value | 85 kJ / 20 kcal |
Fat | 0 g |
including saturated fatty acids | 0 g |
Carbohydrates | 0,9 g |
including sugars | 0,4 g |
Proteins | 0 g |
Salt | 0 g |
Sugar level
The carbohydrate and sugar content of shop-bought industrial vinegar is often ‘0’. For home-made, naturally fermented vinegar (especially if it contains the ‘mother’ or starter culture), the levels will be slightly higher, as a small amount of fruit sugars and pectin is retained.
EXPERT OPINION
Andis Brēmanis, dietitian:
“Vinegar is produced as a result of a specific fermentation process. The levels of vitamins, pectin and other essential nutrients in vinegar are minimal. Apple cider vinegar contains acetic acid, as well as other organic acids, which give it its distinctive aroma. It is therefore valued for the fact that these organic acids can help bind and eliminate excess salts from the body. Apple cider vinegar can be used as a dressing for salads or in the preparation of drinks, such as lemonade, at home.”