Vinegar comes from the French word meaning ‘sour wine’ and is made from a fermentable carbohydrate source. When the source is apple juice, it is known as apple cider vinegar. Why is it called cider vinegar? That’s because it is made from the fruits.
When the vinegar is made from distilled alcohol obtained from the grains or the starch of cereals or potatoes, it is called white or distilled vinegar. The distilled vinegar has an acidity of 4 percent, while the acidity of cider vinegar ranges from 5 to 6 percent.
The acetic acid in apple cider vinegar (ACV) is what gives it its tanginess and tart flavor. However, diluted acetic acid and vinegar is not the same thing.
According to the FDA, ‘Diluted acetic acid is not vinegar and should not be added to food products customarily expected to contain vinegar’. Basically, apple cider vinegar or ACV contains vitamins (B1, B2, B6, and C), minerals (magnesium, potassium, and phosphorus and calcium and iron in small amounts), nonvolatile organic acids such as tartaric acid, citric acid, malic acid and lactic acids, and polyphenolic compounds like gallic acid, catechin, caffeic acid and ferulic acid.
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