Vinegars: Nutrition Facts and Calories
This category covers a range of vinegars, which are acidic liquids produced through the fermentation of ethanol. Common types include malt vinegar, distilled white vinegar, and wine vinegars, often used as condiments or in cooking. The ingredient list typically shows the primary source material, such as barley for malt vinegar or grapes for wine vinegar, and may include flavourings. For vinegars, the nutrition label information is often minimal as they are typically used in small quantities. Where declared, energy content is usually low. Salt content is generally negligible unless added as part of a flavoured product. Sugar content can vary; some vinegars, particularly balsamic or fruit-infused varieties, may contain naturally occurring or added sugars. The focus for vinegars is often on their acidic flavour profile and culinary use rather than detailed nutritional content. All values are shown per 100 g so products can be compared.
39 products · values per 100 g
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