Apple cider vinegar

Not to be confused with Apple Cider Vinegar (TV series).

Apple cider vinegar

Nutritional value per 100 g (3.5 oz)
Energy	90 kJ (22 kcal)
Carbohydrates	0.93 g
Sugars	0.40 g
Dietary fiber	0 g
Fat	0 g
Protein	0 g
Vitamins and minerals 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 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 body weight,^[5] or is effective to manage blood glucose and lipid levels.^[4]

Production

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]

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 traditional medicine,^[4] there is no credible evidence to support any health claims – such as for weight loss, glycemic control^[9] or skin infections^[3] – in humans, and its use is not recommended for any indication 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 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 insulin or diuretics.^[5]

See also

• D. C. Jarvis
• Fire cider
• Mother of vinegar
• United States v. Ninety-Five Barrels Alleged Apple Cider Vinegar

References

1. United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
2. National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.
3. Ulbricht CE, ed. (2010). "Apple Cider Vinegar". Natural Standard Herb & Supplement Guide: An Evidence-Based Reference (1st ed.). Elsevier. p. 59. ISBN 978-0-323-07295-3.
4. "Apple cider vinegar". Drugs.com. 29 May 2018. Retrieved 29 August 2019.
5. Katherine Zeratsky (16 May 2018). "Apple cider vinegar". Mayo Clinic. Retrieved 29 August 2019.
6. Downing, DL (1989). Processed apple products. New York: Van Nostrand Reinhold.
7. Solieri L, Giudici, P (2009). Vinegars of the World. Milano: Springer-Verlag. 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. Launholt TL, Kristiansen CB, Hjorth P (September 2020). "Safety and side effects of apple vinegar intake and its effect on metabolic parameters and body weight: a systematic review". European Journal of Nutrition (Systematic review). 59 (6): 2273–2289. doi:10.1007/s00394-020-02214-3. PMID 32170375. S2CID 212681609.
10. Mary Elizabeth May (2017). "Vinegar: Not Just for Salad". National Capital Poison Center, Washington, DC. Retrieved 1 March 2017.

External links

• Dunning, Brian (28 January 2020). "Skeptoid #712: Apple Cider Vinegar Woo". Skeptoid.