Apple cider vinegar: Difference between revisions
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==Nutrition== |
==Nutrition== |
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Apple cider vinegar is 94% water, with 1% [[carbohydrate]]s and no [[fat]] or [[protein]]. Its [[calorie|caloric]] and [[nutrient]] contents are negligible ([[USDA]] nutrition table). |
Apple cider vinegar is 94% water, with 1% [[carbohydrate]]s and no [[fat]] or [[protein]]. Its [[calorie|caloric]] and [[nutrient]] contents are negligible ([[USDA]] nutrition table). |
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==Processing== |
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'''Home Made ACV:''' The entirety of the apple may be used for at home apple cider vinegar fermentation. When cutting the apples, it is important to cut them into small cubes because by increasing the surface area, the fermentation process will quicken (source). The apples pieces must be fully submerged in a water and sugar or honey mixture to reduce airborne bacteria and rotting. Once the pieces are submerged, a breathable covering is placed atop, this will keep minimal foreign bacterial invasion. The solid apple pieces will sit in room temperature this way for approximately 2 weeks, then strained, and rested another 4 weeks until vinegar is achieved. |
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'''Commercial production of ACV:''' Apples are brought onto a processing belt in a large amount. First the apples are crushed, pressed and the juice is separated. In a holding tank, the first fermentation process begins, this is called alcohol fermentation. Then, because of the bacterial strain acetobacter, the ethanol for the alcohol is oxidized and neutralized. The Acetobacter creates acetic acid which is attributed to the vinegars sour and pungent taste. |
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commercial ACV can be bought in a variety of ways, most often either filtered or unfiltered. What this means is that either the "mother", a mucous-like film containing natural bacteria, nutrients and enzymes, is present or removed. The "mother" bears what are believed as the healthy properties of the vinegar. filtered vinegar goes through the process of pasteurization which removes microorganisms by heat. |
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== Folk medicine == |
== Folk medicine == |
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Revision as of 17:53, 8 August 2019
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| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 88 kJ (21 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||
0.93 g | |||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 0.40 g | ||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 0 g | ||||||||||||||||||||||||||||||||||||||||||||||
0 g | |||||||||||||||||||||||||||||||||||||||||||||||
0 g | |||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| 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 fermented apple juice,[3] 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.[3] Apple cider vinegar has no medicinal or nutritional value.
Nutrition
Apple cider vinegar is 94% water, with 1% carbohydrates and no fat or protein. Its caloric and nutrient contents are negligible (USDA nutrition table).
Processing
Home Made ACV: The entirety of the apple may be used for at home apple cider vinegar fermentation. When cutting the apples, it is important to cut them into small cubes because by increasing the surface area, the fermentation process will quicken (source). The apples pieces must be fully submerged in a water and sugar or honey mixture to reduce airborne bacteria and rotting. Once the pieces are submerged, a breathable covering is placed atop, this will keep minimal foreign bacterial invasion. The solid apple pieces will sit in room temperature this way for approximately 2 weeks, then strained, and rested another 4 weeks until vinegar is achieved.
Commercial production of ACV: Apples are brought onto a processing belt in a large amount. First the apples are crushed, pressed and the juice is separated. In a holding tank, the first fermentation process begins, this is called alcohol fermentation. Then, because of the bacterial strain acetobacter, the ethanol for the alcohol is oxidized and neutralized. The Acetobacter creates acetic acid which is attributed to the vinegars sour and pungent taste.
commercial ACV can be bought in a variety of ways, most often either filtered or unfiltered. What this means is that either the "mother", a mucous-like film containing natural bacteria, nutrients and enzymes, is present or removed. The "mother" bears what are believed as the healthy properties of the vinegar. filtered vinegar goes through the process of pasteurization which removes microorganisms by heat.
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 – and its use is not recommended in medical guidelines of any major public health organization.[4]
Safety
Ingestion of apple cider vinegar in tablet form poses a risk of injury to soft tissues of the mouth, throat, stomach, and kidneys.[5] Irritation and redness are common when the eyes come into contact with vinegar, and corneal injury can occur.[4] Using vinegar as a topical medication, ear cleaning solution, or eye wash, is hazardous.[4] Due to its acidity, exposure of teeth from consuming undiluted apple cider vinegar may damage tooth enamel.[3] Although small amounts of apple cider vinegar may be used as a food flavoring,[4] it may be unsafe for use by pregnant and breastfeeding women and by children.[3]
If used as a homemade cleaning agent, apple cider vinegar should not be mixed with chlorine bleach, the combination of which may release chlorine gas and irritate airways, eyes, nose and throat.[4]
See also
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.
- ^ a b c d 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.
- ^ a b c d e 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.
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