Apple cider vinegar

Apple cider vinegar is the product of the fermentation of cider or apple juice and it is used as a condiment, also because of its aroma. The presence of apples makes it a condiment rich in many beneficial properties. It has a deep yellow color and it is usually more turbid than wine vinegar and has sediments on the bottom (mainly composed by acetic bacteria).

Nutritional Properties

100 milliliters of apple cider vinegar develop about 21 Calories and contain approximately:

  • 94 g of water
  • 0.9 g of carbohydrates
  • 0.4 g of sugars
  • 7 mg of calcium
  • 0.2 mg of iron
  • 5 mg of magnesium
  • 8 mg of phosphorus
  • 73 mg of potassium
  • 5 mg of sodium
  • 0.04 mg of zinc

Possible benefits and contraindications

Disclaimer >>> The informations reported represent general indications and do not substitute in any way the medical advice. In order to ensure a healthy and balanced diet it is always good to rely on the advice of your doctor or nutrition expert.

Apple cider vinegar contains minerals such as phosphorus, sulfur, iron, magnesium and especially calcium (strengthens the heart and the body’s immune system) and potassium (fundamental for the good functioning of heart and muscles). It is also a source of pectin, a water-soluble fiber capable of protecting cells and blood vessels and which contributes to reduce the level of cholesterol in the blood, as well as promoting the sense of satiety and hindering (at least in part) the absorption of fats. Apple cider vinegar contains, finally, good bacteria which contribute to preserve the balance of the intestinal microflora, by strengthening its functions.

Thanks to its limited caloric intake, it is a condiment which can be used in diets having a limited caloric intake (as opposed to other more fatty condiments) and it does not contain cholesterol, therefore it can also be consumed by people having cardiovascular problems. Apple cider vinegar also seems to be capable of keeping under control the level of sugar in the blood thanks to the presence of acetic acid (even though the mechanisms are not clear yet) and of reducing blood pressure. Apple vinegar is less acid than wine vinegar, therefore it is to be preferred in case one suffers from stomach acidity.

Consuming excessive quantities of apple vinegar may cause damages to the esophagus and to other parts of the digestive tract and may have negative effects on teeth enamel. It is contraindicated to consume by people allergic to apples.

The extended consumption of apple vinegar can induce also a lowering of potassium levels in our body. Its use is not recommended to subjects with diabetes because it can influence the quantity of glucose and insulin in the blood and therefore it could have an additive effect when combined with other drugs for the treatment of this pathology. Moreover, as apple cider vinegar seems to be capable of lowering blood pressure, it is not recommended to be used by subjects under treatment with antihypertensive drugs in order to avoid possible additive effects.