Apple cider vinegar commonly known as cider vinegar is a type of vinegar made from cider or apple must and has a pale to medium amber color. Unpasteurized or organic ACV contains mother of vinegar, which has a cobweb-like appearance and can make the vinegar look slightly congealed. Apple cider vinegar is normally made by crushing apples and squeezing out the liquid. After that bacteria and yeast are added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter). Acetic acid and malic acid give vinegar its sour taste.
| Name | Apple cider vinegar |
|---|---|
| Native | Unknown |
| Vinegar Color | Pale to medium amber color |
| Vinegar Taste | Sour |
| Major Nutrition | Carbohydrate 95.45 g (73.42%) Total dietary Fiber 4.5 g (11.84%) Sodium, Na 23 mg (1.53%) |
| Health Benefits |
|
| Calories in (100 gm) | 364 K cal |