Vinegar
Condiments & seasonings
- 21kcal
- 0 gprotein
- 0 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 0 g
- Fat 0 g
- Carbohydrate 0.93 g
- Water and other 99.1 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium5 mg · <1% · #178 of 258
- Potassium73 mg · 2% · #220 of 256
- Calcium7 mg · <1% · #218 of 258
- Iron0.2 mg · 1% · #205 of 259
- Magnesium5 mg · 1% · #229 of 256
- Zinc0.04 mg · <1% · #233 of 256
- Vitamin C0 mg · 0% · #154 of 239
- Folate0 µg · 0% · #217 of 237
- Vitamin A0 µg · 0% · #163 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- about 3000 BCEThe earliest documented production and use dates to about 3000 BCE among the Babylonians.
- 1823Karl Sebastian Schüzenbach invented a large-scale industrial production process in Baden.Germany
Used in GlobeCooks dishes from: Asia (4), Americas (2), Europe (2), Africa (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More condiments & seasonings
Nutrients: USDA FoodData Central (food 173469), public domain. Identity: Wikidata Q41354. Compiled by GlobeCooks.