Apple cider vinegar

Source: Wikipedia, the free encyclopedia.

Apple cider vinegar
Nutritional value per 100 g (3.5 oz)
Energy90 kJ (22 kcal)
0.93 g
Sugars0.40 g
Dietary fiber0 g
0 g
0 g
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
MineralsQuantity
%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 constituentsQuantity
Water93.81 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

food preservatives, and chutneys.[4] It is made by crushing apples, then squeezing out the juice. The apple juice is then fermented by yeast which converts the sugars in the juice to ethanol. In a second fermentation step, the ethanol is converted into acetic acid by acetic 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

blood glucose and lipid levels.[4]

Production

Apples are loaded onto a processing belt where they are washed, crushed, pressed, and the juice separated.

microbial culture left in the vinegar prior to distilling and pasteurization.[7]

Nutrition

Apple cider vinegar is 94% water and 5% acetic acid with 1% carbohydrates and no fat or protein (table). In a 100 gram (mL) reference amount, it provides 22 calories, with negligible content of micronutrients.[8]

Health effects

Despite its history of use in

medical guidelines of major public health organizations or regulatory agencies.[10]

Safety concerns

See also: Acetic acid (medical use)

Although low-level consumption of apple cider vinegar is of low risk, particularly if it is diluted, reported

molds and yeast.[4]

If used as a

chlorine gas and irritate airways, eyes, nose and throat.[10]

People with

skin diseases may cause burns.[4] The use of apple cider vinegar may cause untoward interactions with prescription drugs, such as insulin or diuretics.[5]

See also

References

  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
  2. PMID 30844154.{{cite book}}: CS1 maint: multiple names: authors list (link
    )
  3. ^
    ISBN 978-0-323-07295-3
    .
  4. ^ a b c d e f g h i "Apple cider vinegar". Drugs.com. 29 May 2018. Retrieved 29 August 2019.
  5. ^ a b Katherine Zeratsky (16 May 2018). "Apple cider vinegar". Mayo Clinic. Retrieved 29 August 2019.
  6. ^ a b Downing, DL (1989). Processed apple products. New York: Van Nostrand Reinhold.
  7. Bibcode:2009viwo.book.....S
    .
  8. ^ "Vinegar, cider (FDC ID 173469): nutrient contents per 100 ml". FoodData Central, US Department of Agriculture. 1 April 2019. Retrieved 4 November 2019.
  9. ^
    S2CID 212681609
    .
  10. ^ a b c d e Mary Elizabeth May (2017). "Vinegar: Not Just for Salad". National Capital Poison Center, Washington, DC. Retrieved 1 March 2017.

External links

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