Vinegar

Vinegar is an acidic liquid made by fermentation and used in cooking, dressings and pickling. These figures describe samples including malt, cider and wine vinegar. It provides small amounts of carbohydrate and protein. Per 100g, it contains 89 kJ of energy, 0.6g of carbohydrate, 0.4g of protein and 0.01g of salt.

Vinegar is not a substantial source of vitamins or minerals. Its salt content is low, although dressings and sauces containing vinegar may have added salt, sugar or fat. For people monitoring these nutrients, the composition of the finished product is relevant. Full nutrient figures for vinegar are in the tables below.