Balsamic vinegar nutrition: calories, carbs, GI, protein, fiber, fats
Vinegar, balsamic
Important nutritional characteristics for Balsamic vinegar
| Glycemic index ⓘ Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high. | 50 (low) |
| Glycemic load | 1 (low) |
| Calories ⓘ Calories for selected serving | 14 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 3 grams |
| Default serving size ⓘ Serving sizes are mostly taken from FDA's Reference Amounts Customarily Consumed (RACCs) | 1 tbsp (16 grams) |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | -2.1 (alkaline) |
Balsamic vinegar calories (kcal)
| Serving Size | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 88 | |
| Calories in 1 tbsp | 14 | 16 g |
| Calories in 1 cup | 224 | 255 g |
| Calories in 1 tsp | 5 | 5.3 g |
Balsamic vinegar Glycemic index (GI)
Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high.
Balsamic vinegar Glycemic load (GL)
Mineral coverage chart
Mineral chart - relative view
Macronutrients chart
Protein:
Daily Value: 0%
0.1 g of 50 g
0.1 g (0% of DV )
Fats:
Daily Value: 0%
0 g of 65 g
0 g (0% of DV )
Carbs:
Daily Value: 1%
2.7 g of 300 g
2.7 g (1% of DV )
Water:
Daily Value: 1%
12.2 g of 2,000 g
12.2 g (1% of DV )
Other:
1 g
1 g
Carbohydrate type breakdown
Starch:
0 g
Sucrose:
0 g
Glucose:
1.2 g
Fructose:
1.2 g
Lactose:
0 g
Maltose:
0 g
Galactose:
0 g
Fiber content ratio for Balsamic vinegar
Sugar:
2.4 g
Fiber:
0 g
Other:
0.33 g
All nutrients for Balsamic vinegar per selected serving size (1 tbsp - 16g)
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Calories | 14kcal | 1% | 76% |
1.9 times more than Orange
|
| Protein | 0.08g | 0% | 90% |
5.8 times less than Broccoli
|
| Fats | 0g | 0% | 100% |
N/A
|
| Vitamin C | 0mg | 0% | 100% |
N/A
|
| Net carbs | 2.7g | N/A | 35% |
3.2 times less than Chocolate
|
| Carbs | 2.7g | 1% | 38% |
1.7 times less than Rice
|
| Magnesium | 1.9mg | 0% | 79% |
11.7 times less than Almond
|
| Calcium | 4.3mg | 0% | 46% |
4.6 times less than Milk
|
| Potassium | 18mg | 1% | 80% |
1.3 times less than Cucumber
|
| Iron | 0.12mg | 1% | 69% |
3.6 times less than Beef broiled
|
| Sugar | 2.4g | N/A | 35% |
1.7 times more than Coca-Cola
|
| Copper | 0mg | 0% | 90% |
5.5 times less than Shiitake
|
| Zinc | 0.01mg | 0% | 92% |
78.9 times less than Beef broiled
|
| Phosphorus | 3mg | 0% | 89% |
9.6 times less than Chicken meat
|
| Sodium | 3.7mg | 0% | 80% |
21.3 times less than White Bread
|
| Vitamin A | 0IU | 0% | 100% |
N/A
|
| Vitamin A RAE | 0µg | 0% | 100% | |
| Manganese | 0.02mg | 1% | 58% | |
| Trans Fat | 0g | N/A | 100% |
N/A
|
| Saturated Fat | 0g | 0% | 100% |
N/A
|
| Fructose | 1.2g | 1% | 81% |
1.3 times more than Apple
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 14
% Daily Value*
0
Total Fat
0g
0
Saturated Fat 0g
0
Trans Fat
0g
0
Cholesterol 0mg
0.16%
Sodium 3.7mg
0.91%
Total Carbohydrate
2.7g
0
Dietary Fiber
0g
Total Sugars 0g
Includes ? g Added Sugars
Protein
0.08g
Vitamin D
0mcg
0
Calcium
4.3mg
0.43%
Iron
0.12mg
1.4%
Potassium
18mg
0.53%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
Balsamic vinegar nutrition infographic
Infographic link
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.