Apple cider vinegar, or cider vinegar, is a vinegar made from fermented apple juice, 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.

Vinegar, cider

Nutritional value per 100 g (3.5 oz)
Energy	90 kJ (22 kcal)
Carbohydrates	0.93 g
Sugars	0.40 g
Dietary fiber	0 g
Fat	0 g
Protein	0 g
Vitamins	Quantity %DV†
Vitamin A equiv.	0% 0 μg
Thiamine (B1)	0% 0 mg
Riboflavin (B2)	0% 0 mg
Niacin (B3)	0% 0 mg
Vitamin B6	0% 0 mg
Folate (B9)	0% 0 μg
Vitamin B12	0% 0 μg
Vitamin C	0% 0 mg
Vitamin E	0% 0 mg
Vitamin K	0% 0 μg
Minerals	Quantity %DV†
Calcium	1% 7 mg
Iron	2% 0.20 mg
Magnesium	1% 5 mg
Phosphorus	1% 8 mg
Potassium	2% 73 mg
Sodium	0% 5 mg
Zinc	0% 0.04 mg
Other constituents	Quantity
Water	93.81 g
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central

There is no high-quality clinical evidence that regular consumption of apple cider vinegar helps to maintain or lose body weight, or is effective to manage blood glucose and lipid levels.