Condiment
Vinegar
Vinegar is an acidic condiment produced by fermenting alcohol into acetic acid, used to brighten sauces, pickle vegetables, dress salads, and balance rich dishes. Styles range from sharp distilled white and cider vinegars to wine, sherry, balsamic, and mild rice vinegars. Acidity, residual sweetness, and barrel ageing shape flavour. In the kitchen vinegar deglazes pans, sets ceviche-style marinades, and seasons sushi rice and slaws.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 1973 mg
- Salt 5.08 g
- Total Carbohydrate 15 g
- Dietary Fibre 1.08 g
- Total Sugars 5.93 g
- Complex / starch 2.09 g
- Protein 0.5 g
- Water 80 g
- Energy 62 kcal
- Water 80 g
- Carbohydrates 15 g
- Sugars 5.93 g
- Monosaccharides 4.16 g
- Disaccharides 1.78 g
- Starch 2.09 g
- Amylose 0.52 g
- Amylopectin 1.57 g
- Digestible Starch 1.78 g
- Resistant Starch 0.21 g
- Fibre 1.08 g
- Soluble Fibre 0.38 g
- Insoluble Fibre 0.7 g
- Protein 0.5 g
- Fat 0.49 g
- Polyunsaturated Fat 0.49 g
- Vitamins 25.4 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.04 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2.3 µg
- Vitamin C 2 mg
- Vitamin E 0.12 mg
- Vitamin K 0.6 µg
- Minerals 2216 mg
- Major Minerals 2209 mg
- Trace Minerals 6.7 mg
- Salt 5.08 g
- Sodium Chloride 5.08 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.04 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2.3 · vitamin-e: 0.12 · vitamin-k: 0.6 ·
Minerals
Sodium: 1973.44 · Potassium: 168 · Calcium: 68 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·
Condiments are flavour concentrates—often high in salt or sugar relative to serving size.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Accidental souring of wine and beer produced early vinegars used as preservatives and condiments.
Classical Mediterranean cooks used wine vinegar in sauces and medicinal mixtures.
Balsamic-style aged grape must vinegars developed in northern Italy.
Industrial vinegar production standardised distilled, cider, and malt vinegars for global trade.