I found this in another forum. This may help solve some of the mysteries floating around about ACV
Scientists have measured 90 different bioactive substances in ACV, such as 13 types of carbolic acids, four aldehydes, 20 ketones, 18 types of alcohols and eight ethyl acetates. ACV provides enzymes and important minerals and trace elements such as potassium, calcium, magnesium, phosphorous, chlorine, sodium, sulfur, copper, iron, silicon, fluorine and other trace minerals. ACV's vitamin content includes vitamin C, vitamin E, vitamin A, vitamin B1, vitamin B2, vitamin B6, beta-carotene and vitamin P (bioflavonoids). ACV also contains malic acid, acetic acid, tartaric acid, propionic acid, lactic acid, numerous enzymes and amino acids, as well as roughage in the form of potash and apple pectin.
The secret of ACV's amazing nutritional value goes beyond the nutritious apples that form its basis and comes from the fermentation of apple juice to hard apple cider, followed by a second fermentation to ACV itself. This natural product retains all the nutritional goodness of the apples from which it was made, and it's also fortified with the extra acids and enzymes produced during the two fermentation steps. It's the sum of all these ingredients that give ACV its amazing health benefits. Be aware that if you choose to buy white distilled vinegar, it has none of these beneficial constituents