Balsamic vinegar is a strong and aromatic Italian vinegar made from the juice of Trebbiano, Spergola, Berzemino, or Occhio di Gatto grapes. The juice is first boiled down to a highly concentrated syrup, then placed in wooden barrels into which some older balsamic vinegar is then added to inoculate the syrup. Bacteria within the syrup then convert the juice into vinegar. While the vinegar ages, it draws resins from the barrel wood thereby adding more complexity to the vinegar's flavor profile. Relatively low in nutritional value, balsamic vinegar is used primarily as an ingredient in other foods.
Components
A 1 tbsp. measure of balsamic vinegar, according the U.S. Department of Agriculture, is equal to 16g of which 12g is water. Carbohydrates make up almost 3g of the serving. Balsamic vinegar contains an insignificant amount of proteins and no fats, cholesterol or dietary fiber.
Calories
The same 1 tbsp. serving of balsamic vinegar provides around 14 calories, all of which are provided by carbohydrates. This amount delivers less than 1 percent of all required calories for the average adult following a 2,000 calorie diet daily.
Nutrients
One serving of balsamic vinegar contains no significant amounts of vitamins and only trace amounts of dietary minerals. These include calcium, iron, phosphorus, magnesium, potassium and zinc.
Other Information
Certain woods are selected for making the barrels used in the production of balsamic vinegar. These woods impart different flavors depending upon the type of wood used. Ash, acacia, cherry, chestnut, juniper, mulberry and oak are common choices. Top-quality balsamic vinegars are often moved from barrels made of one type of wood to another type to increase the complexity of flavors within the vinegar. This aging process makes the vinegar very shelf stable and safe to store and eat even unrefrigerated.
Member Comments