High in healthful substances

Apple cider vinegar is manufactured in two steps. First, the smashed apples are exposed to yeast, which ferments the sugars and converts them to alcohol. The addition of bacteria then further ferments the alcohol, converting it to acetic acid, the major active ingredient in vinegar. Acetic acid is responsible for vinegar's characteristic sour smell and taste. This acid, according to researchers, is responsible for apple cider vinegar's health advantages. Cider vinegar has an acetic acid content of 5-6%. Organic, unfiltered apple cider vinegar also contains mother, which is made up of protein strands, enzymes, and friendly bacteria that give the product a murky look.

Some individuals assume that the mother is responsible for the majority of the health advantages, however, there are no studies to back this up. While apple cider vinegar is low in vitamins and minerals, it does contain a little quantity of potassium. High-quality brands also include amino acids and antioxidants.