Condiment
Red Grape
Red Grape of Vinegar is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of vinegar: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Even thickness matters more than elaborate marinades for consistent doneness.
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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 2.08 g
- Saturated Fat 0.29 g
- Trans Fat 0 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 0.75 g
- Cholesterol 0 mg
- Sodium 1919 mg
- Salt 5.26 g
- Total Carbohydrate 11.9 g
- Dietary Fibre 1.01 g
- Total Sugars 5.71 g
- Complex / starch 1.96 g
- Protein 2.91 g
- Water 74.1 g
- Energy 77.6 kcal
- Water 74.1 g
- Carbohydrates 11.9 g
- Protein 2.91 g
- Fat 2.08 g
- Saturated Fat 0.29 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 0.75 g
- Omega-3 0.08 g
- Vitamins 19.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.8 µg
- Vitamin C 2 mg
- Vitamin E 0.09 mg
- Vitamin K 0.4 µg
- Minerals 2301 mg
- Major Minerals 2299 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 5.26 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.8 · vitamin-e: 0.09 · vitamin-k: 0.4 ·
Minerals
Sodium: 1919.12 · Potassium: 330 · Calcium: 50 · Iron: 1.5 ·
Red Grape of Vinegar: composition reflects this culinary part relative to the whole ingredient.
History
Cooks bought prepped forms of vinegar for speed while markets still sold whole produce, including named red grape portions.
Market gardeners and growers selected vinegar for flavour, yield and keeping quality, including named red grape portions.
Cold storage and transport made vinegar a year-round kitchen staple in many regions, including named red grape portions.