Apple cider vinegar

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] The acetic acid, together with the malic 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 lose body weight,^[5] or is effective to manage blood glucose and lipid levels.^[4]