 | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 90 kJ (22 kcal) |
0.93 g | |
| Sugars | 0.40 g |
| Dietary fiber | 0 g |
0 g | |
0 g | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 0% 0 μg |
| Thiamine (B1) | 0% 0 mg |
| Riboflavin (B2) | 0% 0 mg |
| Niacin (B3) | 0% 0 mg |
| Vitamin B6 | 0% 0 mg |
| Folate (B9) | 0% 0 μg |
| Vitamin B12 | 0% 0 μg |
| Vitamin C | 0% 0 mg |
| Vitamin E | 0% 0 mg |
| Vitamin K | 0% 0 μg |
| Minerals | Quantity %DV† |
| Calcium | 1% 7 mg |
| Iron | 1% 0.20 mg |
| Magnesium | 1% 5 mg |
| Phosphorus | 1% 8 mg |
| Potassium | 2% 73 mg |
| Sodium | 0% 5 mg |
| Zinc | 0% 0.04 mg |
| Other constituents | Quantity |
| Water | 93.81 g |
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |
Apple cider vinegar, or cider vinegar, is a vinegar made from cider,[3] and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys.[4] It is made by crushing apples, then squeezing out the juice. The apple juice is then fermentedbyyeast which converts the sugars in the juice to ethanol. In a second fermentation step, the ethanol is converted into acetic acidbyacetic acid-forming bacteria (Acetobacter species), yielding cider vinegar.[4] Acetic acid and malic acid combine to give this vinegar its sour taste.[3]
There is no high-quality clinical evidence that regular consumption of apple cider vinegar helps to maintain or lose body weight,[5] or is effective to manage blood glucose and lipid levels.[4]
Apples are loaded onto a processing belt where they are washed, crushed, pressed, and the juice separated.[4][6] Autochthonous or inoculated yeasts, mainly Saccharomyces cerevisiae, start the process of alcoholic fermentation which converts the sugars in the juice to ethanol, producing apple cider. The apple cider is then inoculated with either a pure culture of acetic acid bacteria or a proportion of 'mother vinegar', resulting in a secondary acetic fermentation which then converts the ethanol in the cider to acetic acid, yielding apple cider vinegar.[3][4][6] The "mother" is an undefined microbial culture left in the vinegar prior to distilling and pasteurization.[7]
Apple cider vinegar is 94% water and 5% acetic acid with 1% carbohydrates and no fatorprotein (table). In a 100 gram (mL) reference amount, it provides 22 calories, with negligible content of micronutrients.[8]
Despite its history of use in traditional medicine,[4] there is no credible evidence to support any health claims – such as for weight loss, glycemic control[9]orskin infections[3] – in humans, and its use is not recommended for any indicationinmedical guidelines of major public health organizations or regulatory agencies.[10]
Although low-level consumption of apple cider vinegar is of low risk, particularly if it is diluted, reported adverse effects include esophageal damage, tooth enamel erosion, and excessive burping, flatulence, and bowel movements.[9] Irritation and redness are common when the eyes come into contact with vinegar, and corneal injury can occur.[10] Using vinegar as a topical medication, ear cleaning solution, or eye wash is hazardous.[10] Although small amounts of apple cider vinegar may be used as a food flavoring,[10] it may be unsafe for use by pregnant and breastfeeding women and by children.[3] Different commercial brands of apple cider vinegar were found to have inconsistent acid levels, with some contaminated by molds and yeast.[4]
If used as a homemade cleaning agent, apple cider vinegar, like any kind of vinegar, should not be mixed with chlorine bleach, the combination of which may release chlorine gas and irritate airways, eyes, nose and throat.[10]
People with allergies to apples may experience allergic reactions to apple cider vinegar.[4] Topical use of apple cider vinegar to treat skin diseases may cause burns.[4] The use of apple cider vinegar may cause untoward interactions with prescription drugs, such as insulinordiuretics.[5]
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