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 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]
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