A precious dressing always to bring to the table, discover its characteristics and the benefits of balsamic vinegar for your health!
Balsamic vinegar is a traditional dressing of Italian cuisine that has great popularity all over the world for its ancient history and its health benefits.
Its production dates back to the Middle Ages, where it was used to fight sore throats, respiratory diseases and the common medicine of the time also used it to fight the plague and scurvy. It is from this facts that the adjective “balsamic” originates.
Traditional balsamic vinegar is produced in Emilia Romagna and specifically in the provinces of Modena and Reggio Emilia, where it follows a very rigorous and careful processing and treatment, in order to give it all the taste and great quality that this ancient condiment possesses.
Let’s go now to see together the nutritional properties and the benefits of balsamic vinegar for your health.
Nutritional properties of Balsamic Vinegar
In 100 millilitres of balsamic vinegar we can find about 88 calories, a very low value. It is particularly suitable for those who want to lose weight and are following a low calorie diet.
We also find 0.49 grams of protein and 17 grams of carbohydrates of which 16 grams are sugars.
It is also rich in minerals and fundamental elements for the good functioning of our body. We find in fact in 100 ml of balsamic vinegar:
– 27 mg of calcium
– 0.72 mg of iron
– 12 mg of magnesium
– 19 mg of phosphorus
– 112 mg of potassium
– 23 mg of sodium
– 0.08 mg of zinc.
In the past this product was available only for the noble and wealthy as it was considered almost more of a medicine than a food.
In fact, its antiseptic properties are numerous. It was used as a disinfectant for open wounds and to fight some infections of bacterial and viral origin.
Even today it can come to our aid as a natural remedy for sore throats. It is sufficient to dilute a few drops of balsamic vinegar in a little water to give immediate relief to the throat. It also helps to dissolve the rheum present in the bronchi.
Balsamic vinegar is also very suitable in case of skin problems, such as acne and oily skin. Diluting the product in a little water and gently wiping a cloth over the skin, we can see an improvement in a few days of treatment.
Being produced from grape must, balsamic vinegar is rich in flavonoids, natural chemical elements known for their antioxidant properties.
Flavonoids are very powerful allies against free radicals which are responsible for premature aging of our body, degenerative and cardiovascular diseases and even the onset of baldness.
More and more studies show how harmful free radicals can be for our body. By always enriching our meals with a few drops of traditional balsamic vinegar we can fight these insidious enemies called free radicals.
If we are following a diet and our goal is to lose weight, balsamic vinegar with its properties is ready to come to our aid. In fact, it makes a significant contribution in dissolving fats, thanks to acetic acid. In fact, it contains enzymes that help to break down proteins into amino acids. The intake of this formidable dressing also leads to a feeling of greater satiety, fundamental if you are following a diet.
It is not to forget also its blood pressure lowering effect, in this way our heart works better and thanks us.
Balsamic vinegar and diabetes
By taking balsamic vinegar we can also decrease the insulin present in the blood. This has been demonstrated by a Korean scientific study that showed how vinegar protects the beta cells of the pancreas, which is responsible for regulating blood glucose.
Balsamic vinegar and pregnancy
You know how a mother is always careful with her diet when she is pregnant and the choice of food is crucial.
In any case recommending to be assisted by a dietician during this period, the intake of balsamic vinegar is not harmful, on the contrary it can be an excellent substitute for salt and oil, which are not particularly suitable for meals during pregnancy.
We can find the highest quality of this product if it carries the DOP label, Protected Designation of Origin.
Balsamic vinegar DOP must in fact follow a very precise and rigid process and processing that requires very long time. After the grapes have been fermented and acetified, they must undergo an ageing process of at least 12 years. Some of the finest DOP Balsamic Vinegars are even aged up to 25 years.
We can also find Balsamic Vinegar of Modena IGP on our tables.
What is the difference between the two classifications, IGP and DOP? Traditional Balsamic Vinegar of Modena DOP is produced using only 100% cooked must of typical Modena grapes, such as Trebbiano and Lambrusco. In the IGP one, cooked grape must and wine vinegar are used according to precise proportions. The other fundamental difference is that the DOP vinegar is aged much longer and in barrels of different sizes and of fine woods such as Oak, Cherry and Juniper. If we want to find the highest quality and authenticity of the product, the recommended choice is certainly the Traditional Balsamic Vinegar of Modena DOP.
As you can see, in addition to enriching our dishes with its enviable taste, Balsamic Vinegar DOP brings our body countless benefits, known since ancient times. Let’s remember to always have it on our tables and our body will thank you for the help you are giving it!