Apple cider vinegar
Apple cider vinegar, or cider vinegar, is a vinegar made from cider, and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. 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. Acetic acid and malic acid combine to give this vinegar its sour taste.
| 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 | |
Protein | 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, except for potassium, which is estimated based on expert recommendation from the National Academies. | |
There is no high-quality clinical evidence that regular consumption of apple cider vinegar helps to maintain or lose body weight, or is effective to manage blood glucose and lipid levels.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.