†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]
^United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". 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). 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). ISBN 978-0-309-48834-1. PMID 30844154.
^ abUlbricht 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.
^ abc"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.
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