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What nutrional value does vinegar have? Is it good for you? I consume lots of balsamic vinegar so I would like to know. - Beans
At http://www.skeptics.com.au/journal/1996/1_vinegar.pdf it says: "Vinegar is a lousy source of essential nutrients. In fact, the Nutritional Value of Australian Foods, the US Department of Agriculture and the British food tables, McCance & Widdowson, all list vinegar as having no fibre (therefore no pectin), no vitamins (therefore no beta carotene), only a mere trace of calcium or iron, and the same amount of protein and amino acids as you will find in one teaspoon of bread crumbs or less (USDA claims nil protein - the number may have been rounded down)." - Barrylb 3 July 2005 07:25 (UTC)
I know that if you look at the nutritional facts of balsamic vinegar, there is quite a bit of sugar in there. I would believe that those traces of calcium and iron might have come from the manufacturing process. Keep in mind that vinegar is merely a product of fermentation, it's a by-product. It is a little bit like consuming micro-organism urine. - User:LongWalkShortPier 26 May 2006
Vinegar is microorganism urine, just like, wine, beer, bread etc...
Vinegar does not contain a lot of sugar. However, acetic acid has a caloric value of about 3.5 calories per gram (4.5 for sugar).
While Louis Pasteur established in 1864 the formula of acetic fermentation
C2H5OH + O2 ←→ C2H4O2 + H2O + 348 kJ,
it is the dutch botanist Persoon who first, in 1822, determined the action of Acetobacter suboxydans bactery (which he called Mycoderma aceti) in the oxydation of alcohol, resulting in acetification.