Vinegar, balsamic
Vinegar, balsamic is a herb/spice at 78.9 calories per 100g. This herb/spice is virtually fat-free. Herbs and spices contain concentrated bioactive compounds and micronutrients. While consumed in small quantities, many provide meaningful amounts of antioxidants and phytochemicals. Our database tracks 53 nutrients for this food, plus insulin index, environmental footprint data.
Top Nutrients
Data for 53 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water AFCD | 77.7 | g | — | 2% |
| Calories AFCD | 78.9 | kcal | — | — |
| Energy (kJ) SR | 369 | kj | — | — |
| Protein AFCD | 0.50 | g | — | 1% |
| Total Fat AFCD | 0 | g | — | — |
| Carbohydrate AFCD | 15.0 | g | — | 12% |
| Fiber AFCD | 2.1 | g | — | 6% |
| Total Sugars AFCD | 15.0 | g | — | — |
| Starch AFCD | 0 | g | — | — |
| Ash AFCD | 0.40 | g | — | — |
Minerals 11
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium AFCD | 27.0 | mg | — | 3% |
| Iron AFCD | 0.72 | mg | — | 9% |
| Magnesium AFCD | 12.0 | mg | — | 3% |
| Phosphorus AFCD | 19.0 | mg | — | 3% |
| Potassium AFCD | 112 | mg | — | 3% |
| Sodium AFCD | 23.0 | mg | — | 2% |
| Zinc AFCD | 0.08 | mg | — | 1% |
| Copper AFCD | 0.03 | mg | — | 3% |
| Manganese AFCD | 0.13 | mg | — | 6% |
| Selenium AFCD | 0 | µg | — | — |
| Fluoride AFCD | 24.0 | µg | — | 1% |
Vitamins 18
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) AFCD | 0 | µg | — | — |
| Vitamin A (IU) SR | 0 | IU | — | — |
| Retinol AFCD | 0 | µg | — | — |
| Beta-Carotene AFCD | 0 | µg | — | — |
| Alpha-Carotene AFCD | 0 | µg | — | — |
| Vitamin C AFCD | 0 | mg | — | — |
| Vitamin D (IU) AFCD | 0 | IU | — | — |
| Vitamin D2 AFCD | 0 | µg | — | — |
| Vitamin D3 AFCD | 0 | µg | — | — |
| Vitamin E AFCD | 0 | mg | — | — |
| Thiamin (B1) AFCD | 0 | mg | — | — |
| Riboflavin (B2) AFCD | 0 | mg | — | — |
| Niacin (B3) AFCD | 0 | mg | — | — |
| Vitamin B6 AFCD | 0 | mg | — | — |
| Folate AFCD | 0 | µg | — | — |
| Folate (food) AFCD | 0 | µg | — | — |
| Folate (DFE) AFCD | 0 | µg | — | — |
| Vitamin B12 AFCD | 0 | µg | — | — |
Fatty Acids 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat AFCD | 0 | g | — | — |
| Monounsaturated Fat AFCD | 0 | g | — | — |
| Polyunsaturated Fat AFCD | 0 | g | — | — |
| Trans Fat AFCD | 0 | g | — | — |
| Cholesterol AFCD | 0 | mg | — | — |
| Omega-3 ALA AFCD | 0 | g | — | — |
| Omega-3 EPA AFCD | 0 | g | — | — |
| Omega-3 DPA AFCD | 0 | g | — | — |
| Omega-3 DHA AFCD | 0 | g | — | — |
Individual Fatty Acids 2
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Capric Acid (10:0) AFCD | 0 | g | — | — |
| Linoleic Acid (18:2) AFCD | 0 | g | — | — |
Amino Acids 1
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Tryptophan AFCD | 0 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
⚠ Antagonisms — nutrients that compete
Phytates in high-fibre foods (whole grains, legumes) bind non-heme iron and reduce its bioavailability. Soaking, sprouting, and fermentation reduce phytate content.
Hurrell & Egli, Int J Vitam Nutr Res, 2010
Manganese and iron share the DMT1 transporter and compete for absorption. High iron status reduces manganese absorption and vice versa.
Erikson et al., Pharmacol Ther, 2007
Insulin Response
The Insulin Index (II) measures the actual insulin response to food on a scale where white bread = 100. Unlike the Glycemic Index (which only measures blood sugar), the II captures the full hormonal response — including the effect of protein and fat on insulin secretion. This is why high-protein foods like meat and dairy can have significant insulin scores despite having low or zero GI values.
Source: Holt et al. 1997; Bao et al. 2016; Bell 2014
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Other Vegetables” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Spices
Top 10 countries by per capita supply of the “Spices” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+117%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Spices and Herbs
Frequently Asked Questions
How many calories are in Vinegar, balsamic?
Vinegar, balsamic contains 78.9 kcal per 100 grams, making it a low-calorie food. The energy comes from 0.50g of protein (3% of calories), 0g of fat (0%), and 15.0g of carbohydrates (76%). Carbohydrates are the primary energy source.
What is Vinegar, balsamic most nutritious for?
The standout nutrient in Vinegar, balsamic is Carbohydrate, providing 15.0 g per 100g (12% of the Daily Value). It is also a notable source of Iron (9% DV). Our database tracks 53 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Vinegar, balsamic high in protein?
At 0.50g per 100 grams, Vinegar, balsamic is not a significant source of protein. Pair with protein-rich foods like legumes, meat, fish, or dairy to meet daily protein needs.
How much fiber is in Vinegar, balsamic?
Vinegar, balsamic contains 2.1g of fiber per 100 grams, which is a small amount. To increase fiber intake, consider pairing with high-fiber foods such as legumes, whole grains, or vegetables.
What is the insulin index of Vinegar, balsamic?
Vinegar, balsamic has a moderate insulin response (II: 56) (estimated from macronutrient composition) on the insulin index scale (white bread = 100). This is a typical insulin response for most mixed foods. Note that the insulin index can differ substantially from the glycemic index — dairy products and high-protein foods often have higher insulin responses than their GI would suggest.