Apple cider vinegar, is a vinegar, or fruit vinegar, made from apple juice that has been made into apple wine by fermenting the juice with its own yeast or added yeast. More cider can be produced cheaply by heating the apples before they are pressed. Better quality can be achieved by cold-pressing acidic varieties of apples that have been allowed to mature. By means of fermentation, apple wine turns into apple cider vinegar.
Apple cider vinegar is particularly suitable as a seasoning for raw vegetable salads that you can make without oil.
From Wikipedia: “Apple cider vinegar, otherwise known as cider vinegar or ACV, 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.
ACV is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys, among other things. It is made by crushing apples and squeezing out the liquid. 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.”
"Just like other vinegars, apple cider vinegar can be used as a natural remedy. It is used for skin and hair care (bathing and shampooing) as well as oral hygiene. Taken internally as a "vinegar drink," it helps detox and cleanse the body and can even contribute to weight reduction. Apple cider vinegar has been considered as a cure for acne, dandruff, and skin injuries. There is no scientific evidence for most of the above-mentioned health effects of apple cider vinegar or other vinegars except for its antibacterial effects.
There are no scientific studies that focus on how apple cider vinegar helps people lose weight, but it is conceivable how apple cider vinegar could contribute to feeling full. The acid stimulated in duodenal production of cholecystokinin inhibits amylase, which in turn reduces the glycemic index. Potassium-rich foods also cause dehydration, which can be misinterpreted as weight loss. It should be noted, however, that frequent consumption of vinegar when there is contact with the teeth can lead to tooth erosion.*”
Note (italics): * = Translation from a German Wikipedia entry
|Nutritional Information per 100g||2000 kCal|
|Saturated Fats||0 g||0.0%|
|Carbohydrates (inc.dietary fiber)||0.93 g||0.3%|
|Protein (albumin)||0 g||0.0%|
|Cooking Salt (Na:5.0 mg)||13 mg||0.5%|
|Essential Nutrients per 100g with %-share Daily Requirement at 2000 kCal|
|Min||Manganese, Mn||0.25 mg||12.0%|
|Elem||Potassium, K||73 mg||4.0%|
|Elem||Calcium, Ca||7 mg||1.0%|
|Min||Iron, Fe||0.2 mg||1.0%|
|Elem||Magnesium, Mg||5 mg||1.0%|
|Elem||Phosphorus, P||8 mg||1.0%|
|Sodium, Na||5 mg||1.0%|
|Min||Copper, Cu||0.01 mg||1.0%|
|Min||Zinc, Zn||0.04 mg||< 0.1%|
|Min||Selenium, Se||0.1 µg||< 0.1%|
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
|Essential amino acids||2000 kCal|
|Tryptophan (Trp, W)||0 g||< 0.1%|
|Threonine (Thr, T)||0 g||< 0.1%|
|Isoleucine (Ile, I)||0 g||< 0.1%|
|Leucine (Leu, L)||0 g||< 0.1%|
|Lysine (Lys, K)||0 g||< 0.1%|
|Methionine (Met, M)||0 g||< 0.1%|
|Phenylalanine (Phe, F)||0 g||< 0.1%|
|Valine (Val, V)||0 g||< 0.1%|
|Vitamin C (ascorbic acid)||0 mg||< 0.1%|
|Thiamine (vitamin B1)||0 mg||< 0.1%|
|Riboflavin (vitamin B2)||0 mg||< 0.1%|
|Niacin (née vitamin B3)||0 mg||< 0.1%|
|Pantothenic acid (vitamin B5)||0 mg||< 0.1%|
|Vitamin B6 (pyridoxine)||0 mg||< 0.1%|
|Vitamin A, as RAE||0 µg||< 0.1%|
|Vitamin D||0 µg||< 0.1%|
|Folate, as the active form of folic acid (née vitamin B9 and B11)||0 µg||< 0.1%|
|Essential macroelements (macronutrients)||2000 kCal|
|Potassium, K||73 mg||4.0%|
|Calcium, Ca||7 mg||1.0%|
|Magnesium, Mg||5 mg||1.0%|
|Phosphorus, P||8 mg||1.0%|
|Sodium, Na||5 mg||1.0%|
|Essential trace elements (micronutrients)||2000 kCal|
|Manganese, Mn||0.25 mg||12.0%|
|Iron, Fe||0.2 mg||1.0%|
|Copper, Cu||0.01 mg||1.0%|
|Zinc, Zn||0.04 mg||< 0.1%|
|Selenium, Se||0.1 µg||< 0.1%|