Nutrition Facts

Per 1 tbsp

Amount Per Serving

Calories 3

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0g 0%

Sodium 5mg 0%

Total Carbohydrates 0g 0%

Dietary Fiber 0g 0%

Sugars 0g

Protein 0g

Vitamin A    0% • Calcium    0% Vitamin B    0% • Iron    2% Vitamin C    0% • Potassium    0% Vitamin D    0% • Folate    0%

* Based on a regular 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Vinegar (formerly also called eisel) is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 8% acetic acid by volume.[1] Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a household cleaner.

Wikipedia contributors. (2023, January 27). Vinegar. Wikipedia. https://en.wikipedia.org/wiki/Vinegar