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.
Medicinal Use of Apple Cider Vinegar
Apple Cider Vinegar (ACV) has been used since ages in traditional remedies as a miracle healer for migraine headaches, hypertension, diabetes, chronic fatigue, external wounds, and even to kill head lice and fight inflammation. It is also used as a weight loss agent. So much so, people are trying out the Apple Cider Vinegar Diet to shed pounds. But, are these claims true? Are there scientific evidences proving the effectiveness of ACV to treat these conditions? Here’s a rundown on some of these claims.
Vinegar, cider
The nutritional values of "Vinegar, cider" per 100 grams are:
