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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A rich, syrupy reduction of balsamic vinegar, perfect for drizzling over salads, grilled vegetables, chicken, or even desserts like strawberries and ice cream. Ready in just 15 minutes with only two ingredients!
Juicy, meaty portobello mushrooms marinated in a savory blend of balsamic vinegar, garlic, and herbs, then grilled to smoky perfection. A fantastic vegetarian main course or a hearty side dish ready in under an hour.
Balsamic vinegar has an almost indefinite shelf life due to its acidity, though it is best used within 3-5 years for peak flavor.
No, refrigeration is not necessary. A cool, dark pantry is the ideal storage environment.
Traditional balsamic is aged for 12+ years and made only from grape must, while commercial versions often contain wine vinegar and caramel coloring.
Yes, pure balsamic vinegar is made from grapes and is naturally gluten-free.
A mix of red wine vinegar with a pinch of sugar or honey is the best substitute.
It is a low-calorie condiment that can replace high-fat dressings, making it helpful for calorie control.
Look for 'Aceto Balsamico Tradizionale' on the label and check that grape must is the first ingredient.
Freezing is not recommended as it can alter the complex flavor profile and consistency.
It contains more sugar than other vinegars (about 2-3g per tablespoon) because it is made from concentrated grape must.
balsamic vinegar is a versatile ingredient found in cuisines around the world. With 88 calories per 100g and 0.5 grams of protein, it's a nutritious addition to many dishes.
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