Vinegar
Last updated 4 Nov 2026
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Vinegar is an acidic liquid made by fermentation and used in cooking, dressings and pickling. These figures describe samples including malt, cider and wine vinegar. It provides small amounts of carbohydrate and protein. Per 100g, it contains 89 kJ of energy, 0.6g of carbohydrate, 0.4g of protein and 0.01g of salt.
Vinegar is not a substantial source of vitamins or minerals. Its salt content is low, although dressings and sauces containing vinegar may have added salt, sugar or fat. For people monitoring these nutrients, the composition of the finished product is relevant. Full nutrient figures for vinegar are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 22 kcal |
Energy | 89 kJ |
Fat | 0g |
of which saturates | 0g |
Carbohydrate | 0.6g |
of which sugars | 0.6g |
0g | |
0.4g | |
Salt | 0.01g |
Alcohol | 0g |
Cholesterol | 0mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
0µg | |
0µg | |
0mg | |
0mg | |
0mg | |
0mg | |
0mg | |
0mg | |
0µg | |
0µg | |
3mg | |
0.1mg | |
4mg | |
10mg | |
34mg | |
Sodium | 5mg |
0.1mg | |
0.01mg | |
1µg |
About these figures
Values are per 100g of the food as described (4 samples including malt, cider and wine vinegar). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.