.jpg) | |||||||||||||||||||||||||||||||||||||||||||||||||||
| 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 | |||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 93.81 g | ||||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from theNational Academies.[2] | |||||||||||||||||||||||||||||||||||||||||||||||||||
Apple cider vinegar, orcider vinegar, is avinegar made fromcider,[3] and used in salad dressings,marinades,vinaigrettes,food preservatives, andchutneys.[4] It is made by crushingapples, then squeezing out the juice. The apple juice is thenfermented byyeast which converts thesugars in the juice toethanol. In a second fermentation step, the ethanol is converted intoacetic acid byacetic acid-forming bacteria (Acetobacter species), yielding cider vinegar.[4] The acetic acid, together with themalic acid naturally present in apple juice, contribute to the sour taste of this vinegar.[3]
There is no high-quality clinical evidence that regular consumption of apple cider vinegar helps to maintain or losebody weight,[5] or is effective to manageblood glucose andlipid 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, mainlySaccharomyces cerevisiae, initiatealcoholic fermentation, converting the sugars in the juice into ethanol and producingapple cider. The apple cider is theninoculated with either a pureculture of acetic acid bacteria or a proportion of'mother vinegar', resulting in a secondary acetic fermentation which then converts the ethanol in the cider toacetic acid, yielding apple cider vinegar.[3][4][6] The "mother" is an undefinedmicrobial culture left in the vinegar prior todistilling andpasteurization.[7]
Apple cider vinegar is 94% water and 5% acetic acid with 1%carbohydrates and nofat orprotein. In a 100 gram reference amount, it provides 90 kilojoules (22 kcal) of energy, with negligible content ofmicronutrients.[8]
Evidence for apple cider vinegar having any health effect is poor, such as forweight loss,glycemic control orskin infections.[4][3][9] Its use is notrecommended for any therapy inmedical guidelines of major public health organizations orregulatory agencies.[10]
Moderate consumption of apple cider vinegar is safe, particularly if it is diluted, and the chance ofside effects when it is consumed as directed and in the recommended amounts appears to be low.[9] Reportedadverse effects includeesophageal damage due to incomplete swallowing of apple cider vinegar tablets,tooth enamel damage due to swallowing excessive quantities of apple cider vinegar, and increased frequency ofburping,flatulence, andbowel movements. Consumption of vinegar can increasedentin hypersensitivity.[9] Irritation and redness are common when the eyes come into contact with vinegar, andcorneal injury can occur.[10] Using vinegar as atopical medication, ear cleaning solution, oreye wash is hazardous.[10] Although small amounts of apple cider vinegar may be used as afood flavoring,[10] it may be unsafe for use bypregnant andbreastfeeding women and by children.[3] Different commercial brands of apple cider vinegar were found to have inconsistent acid levels, with some contaminated bymolds andyeast.[4]
If used as ahomemadecleaning agent, apple cider vinegar, like any kind of vinegar, should not be mixed withchlorine bleach, the combination of which may releasechlorine gas and irritate airways, eyes, nose and throat.[10]
People withallergies to apples may experienceallergic reactions to apple cider vinegar.[4]Topical use of apple cider vinegar to treatskin diseases may cause burns.[4] The use of apple cider vinegar may causeuntoward interactions withprescription drugs, such asinsulin ordiuretics.[5]
| International | |
|---|---|
| National | |
