Vinegar, balsamic

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Nutrition Facts
Serving Size100 g
Amount Per Serving88
% Daily Value *
Total Fat 0g 0 %
Sodium 23mg 1 %
Total Carbohydrate 17g 6 %
   Sugar 15g
Protein 0.5g 1 %
Vitamin D mcg N/A
Calcium 27.00mg 2 %
Iron 0.72mg 4 %
Potassium 112mg 2 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vinegar, balsamic, calories by source

Vinegar, balsamic, percentiles
Badges: low fat

Product  Vinegar, balsamic
Food Category  Spices and Herbs

Vinegar, balsamic nutrition facts and analysis per serving

NutrientAmount DV
Vitamin A0.00 IU0 %
    Vitamin A, RAE0.00 UG
Vitamin C0.0 MG0 %

NutrientAmount DV
Calcium, Ca27.00 MG2 %
Copper, Cu0.026 MG3 %
Iron, Fe0.72 MG4 %
Magnesium, Mg12.00 MG3 %
Manganese, Mn0.131 MG6 %
Phosphorus, P19.00 MG3 %
Potassium, K112.00 MG2 %
Sodium, Na23.00 MG1 %
Zinc, Zn0.08 MG1 %

Proteins and Aminoacids
NutrientAmount DV
Protein0.49 G1 %

NutrientAmount DV
Carbohydrate17.03 G6 %
Sugars14.95 G
  Fructose7.38 G
  Galactose0.00 G
  Glucose (dextrose)7.57 G
  Lactose0.00 G
  Maltose0.00 G
  Sucrose0.00 G

Fats and Fatty Acids
NutrientAmount DV
Fat0.00 G0 %
  Saturated fatty acids0.000 G0 %
  Fatty acids, total trans0.000 G

NutrientAmount DV
Ash0.37 G
Water76.45 G

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Nutrition facts for Vinegar, balsamic, recommended daily values and analysis. Daily values are based on 2000 calorie diet and 155 lbs body weight (change). Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Nutritional value of a cooked product is provided for the given weight of cooked food. Data from USDA National Nutrient Database for Standard Reference.
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