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| Apples are loaded onto a processing belt where they are crushed, pressed, and the juice separated.<ref name=drugs/><ref name="downing">{{cite book|author=Downing, DL|date=1989|title=Processed apple products|place=New York|publisher=Van Nostrand Reinhold}}</ref> The material is stored in a submerged tank where the first ] process begins through which oxygen is supplied. Alcoholic fermentation is completed using the ]l strain, ], with the ] produced yielding ] and vinegar.<ref name=ns/><ref name=drugs/><ref name=downing/> The "mother" is an undefined ] left in the vinegar prior to ] and ].<ref>{{cite book|authors=Solieri L, Giudici, P |date=2009|title=Vinegars of the World|place=Milano|publisher=Springer-Verlag}}</ref> | Apples are loaded onto a processing belt where they are crushed, pressed, and the juice separated.<ref name=drugs/><ref name="downing">{{cite book|author=Downing, DL|date=1989|title=Processed apple products|place=New York|publisher=Van Nostrand Reinhold}}</ref> The material is stored in a submerged tank where the first ] process begins through which oxygen is supplied. Alcoholic fermentation is completed using the ]l strain, ], with the ] produced yielding ] and vinegar.<ref name=ns/><ref name=drugs/><ref name=downing/> The "mother" is an undefined ] left in the vinegar prior to ] and ].<ref>{{cite book|authors=Solieri L, Giudici, P |date=2009|title=Vinegars of the World|place=Milano|publisher=Springer-Verlag}}</ref> | ||
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| == Folk medicine == | == Folk medicine == | ||
Revision as of 05:39, 16 June 2021
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| 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 | ||||||||||||||||||||||||||||||||||||||||||||||||||
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| 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. | |||||||||||||||||||||||||||||||||||||||||||||||||||
Apple cider vinegar, or cider vinegar, is a vinegar made from fermented apple juice, and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic acid-forming bacteria (Acetobacter species). Acetic acid and malic acid combine to give vinegar its sour taste.
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.
Nutrition
Apple cider vinegar is 94% water, 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.
Processing
Apples are loaded onto a processing belt where they are crushed, pressed, and the juice separated. The material is stored in a submerged tank where the first fermentation process begins through which oxygen is supplied. Alcoholic fermentation is completed using the bacterial strain, acetobacter, with the ethanol produced yielding acetic acid and vinegar. The "mother" is an undefined microbial culture left in the vinegar prior to distilling and pasteurization.
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Folk medicine
Despite its history of use in traditional medicine, there is no clinical evidence to support any health claims – such as for weight loss or skin infections – in humans, and its use is not recommended for any indication in medical guidelines of major public health organizations or regulatory agencies.
Safety concerns
See also: Acetic acid (medical use)Although oral use of small quantities of apple cider vinegar is considered safe, ingestion of apple cider vinegar in tablet form poses a risk of injury to soft tissues of the mouth, throat, stomach, and kidneys. Irritation and redness are common when the eyes come into contact with vinegar, and corneal injury can occur. Using vinegar as a topical medication, ear cleaning solution, or eye wash is hazardous. Due to its acidity, exposure of teeth from consuming undiluted apple cider vinegar may damage tooth enamel. Although small amounts of apple cider vinegar may be used as a food flavoring, it may be unsafe for use by pregnant and breastfeeding women and by children. Different commercial brands of apple cider vinegar were found to have inconsistent acid levels, with some contaminated by molds and yeast.
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.
Adverse reactions
People with allergies to apples may experience adverse reactions to apple cider vinegar. Topical use of apple cider vinegar to treat skin diseases may cause burns. The use of apple cider vinegar may cause interactions with prescription drugs, such as insulin or diuretics.
See also
- Mother of vinegar
- Fire cider
- Fulvic acid
- United States v. Ninety-Five Barrels Alleged Apple Cider Vinegar
- D. C. Jarvis
References
- 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.
- 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.
- ^ 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.
- ^ "Apple cider vinegar". Drugs.com. 29 May 2018. Retrieved 29 August 2019.
- ^ Katherine Zeratsky (16 May 2018). "Apple cider vinegar". Mayo Clinic. Retrieved 29 August 2019.
- "Vinegar, cider (FDC ID 173469): nutrient contents per 100 ml". FoodData Central, US Department of Agriculture. 1 April 2019. Retrieved 4 November 2019.
- ^ Downing, DL (1989). Processed apple products. New York: Van Nostrand Reinhold.
- Vinegars of the World. Milano: Springer-Verlag. 2009.
{{cite book}}: Unknown parameter|authors=ignored (help) - ^ Mary Elizabeth May (2017). "Vinegar: Not Just for Salad". National Capital Poison Center, Washington, DC. Retrieved 1 March 2017.
- Hill, LL; Woodruff, LH; Foote, JC; Barreto-Alcoba, M (2005). "Esophageal injury by apple cider vinegar tablets and subsequent evaluation of products". Journal of the American Dietetic Association. 105 (7): 1141–1144. doi:10.1016/j.jada.2005.04.003. PMID 15983536.
External links
- Dunning, Brian (28 January 2020). "Skeptoid #712: Apple Cider Vinegar Woo". Skeptoid.
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