Apple Cider Vinegar Vs. White Vinegar: Knowing the Exact Differences

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Apple Cider Vinegar Vs. White Vinegar – Vinegar has become a key kitchen ingredient in several homes. This is because it has more than one use. Vinegar is not only used in cooking but also in cleaning due to which it is an ideal non-toxic and natural cleaner.

Apple Cider Vinegar Vs. White Vinegar – What’s the Difference?

These days, Apple Cider Vinegar (ACV) is gaining much attention from householders due to its proven health benefits. So, what is the difference between AVC and white vinegar? How to analyze apple cider vinegar vs. white vinegar? Read ahead!

Apple Cider Vinegar Vs. White Vinegar

Production Differences

ACV is a form of vinegar extracted from apple or cider. To get started, the apples are squashed to extract the contained natural liquid, and it is fermented by adding bacteria and yeast to it. This results in alcohol, which is then converted into vinegar with the help of acetic acid that the bacteria generate. On the other hand, white vinegar is a type of vinegar that is in clear form and is extracted from white wine. It is obtained by fermenting and straining white wine.

Color, Taste, and Usage Differences

ACV is available in pasteurized or unpasteurized forms. The former one is a clear orangey or gold-like liquid, while the latter one features a bit viscous look due to the presence of ‘mother.’ Thus, its color ranges from brown to light yellow.

white vinegar vs. apple cider vinegar

Usually, it is retailed without being pasteurized. The one with the mother is thought to be of the better quality, which exists at the container’s bottom and is rich with a variety of health benefits. AVC usually has a tangy taste.

ACV is used in salad dressings, chutneys, vinaigrettes, and in beverages. For making a beverage, it is blended with water, fruit juice, or honey. Many people use ACV in making remedies and beauty care items at home such as toner and face wash.

On the other hand, white vinegar is likely to be pale gold at times or simply transparent.  Its taste is subtle and sour due to high acidity. The latter is responsible for making white vinegar more apt for cleaning stains, glass, and lab tools. However, it is added to items for baking or pickling.

Due to no color or tint, white vinegar is used in preparing dressings and sauces of a light color. It is also widely used in sauces that need a form of vinegar having no punitive taste.

Nutritional Differences

As a fact, almost all kinds of vinegar lack significant nutritional contents. However, ACV has a bit more vitamins and minerals than white vinegar. To take the advantage of these nutrients, it is essential for you to have this vinegar form in an unexpectedly huge quantity, which is almost a full cup daily.

This quantity would give almost 12% of what is recommended per day for manganese. It will also give some trivial amounts of other nutrients. In terms of calories, both have low calories. Just one tablespoon has around three calories.

See also: Does Balsamic Vinegar Go Bad

Conclusion

When it comes to apple cider vinegar vs. white vinegar, both have almost the same production process. However, the uses are different.

Photos: Mike Mozart (Jeepers Media) via Flickr