Apple cider vinegar is a vinegar made from fermented apple juice, and can be used in a variety of ways: while it is best known for its culinary uses (sauces, marinades, chutneys, etc.), it is now widely touted for a number of health benefits, although there is not always a great deal of scientific evidence to back this up.
To produce it, apples are crushed to extract the juice, then bacteria and a ferment are added to the liquid to start the alcoholic fermentation process, which transforms the sugar into alcohol; the alcohol is then transformed into vinegar by acetic acid-producing bacteria of the genus Acetobacter.
Cider vinegar contains an average of 94% water, the remainder being made up of sugars, carbohydrates and mineral salts, primarily manganese (2.5 mg/litre). It contains no fats, proteins or vitamins. Its energy content is 220 calories per litre.
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This information is taken from the scientific literature. It is given for information purposes only and is not directly
applicable to the products presented. This information in no way claims to treat any disease, nor is it intended to
encourage the abandonment of conventional medicine
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