Made from fermented apples, yeast, and sugar through two-step fermentation process. Contains nutrients like B vitamins and antioxidants called polyphenols. Available as clear pasteurized or raw, unfiltered "mother" type
Made by fermenting apple juice with microbes to produce acetic acid. Raw, organic version contains enzymes and lasts up to 5 years. pH level between 3.3 and 3.5, making it acidic for stomach function
Produced through fermentation of apple cider with yeast and bacteria. Comes in two types: with and without 'mother' bacteria. Contains beneficial bacteria for digestive health
Bragg maintains a 5% acidity standard for all apple cider vinegar. FDA guidelines require minimum 4% acidity for vinegar. Industry standard ensures consistent taste and health benefits
Vinegar is an aqueous solution containing 5-18% acetic acid. Produced through double fermentation using yeast and acetic acid bacteria. Traditional fermentation takes months to a year, modern processes are faster
Made from crushed apples through fermentation with yeast and bacteria. Contains 94% water, 5% acetic acid, 1% carbohydrates. Acetic acid and malic acid combine to give sour taste