Coconut vinegar is low with the Glycemic Index, rich in vitamins, minerals, amino acids, probiotics and beneficial enzymes. The process of making vinegar is by natural fermentation for at least 3 months before bottling.

The cloudy substance is made up of  groups of proteins, enzymes and friendly bacteria. This sweeter-tasting vinegar contains nine essential amino acids as well as other vitamins and minerals such as vitamin C, potassium and phosphorus.

Coconut vinegar can be added to your salad dressing, marinades and sauces for extra taste.