Apple cider vinegar is produced by natural fermentation of fresh apple fruits. An apple contains a large number of antioxidants, nutrients, minerals, vitamins, and during alcoholic fermentation, while yeasts convert sugar into alcohol, apple fruit wine, known as cider, is created, most of the nutrients and healthy ingredients turn into liquid.
The resulting new apple wine is subjected to acetic fermentation during which acetic bacteria convert alcohol into natural acetic acid, and in this way the parent apple juice is additionally enriched with acetic acid, which has a number of health benefits for human health. The fermentation process not only preserves nutrients, but also creates a lot of additional beneficial compounds such as enzymes, vitamins, antioxidants, polyphenols, flavonoids and vitamin C that are not often present in the same concentration in a raw apple.
Also, apple cider vinegar does not contain any sugars, which are often undesirable in certain dietary regimes. Apple cider vinegar is a product of high nutritional value with a very low calorie content.
